Shredded Beef In Guajillo Sauce Carne Deshebrada En Salsa Roja Recipes

Steps:

• Cook beef:
• Put all beef ingredients in a 5- to 6-quart heavy pot with 1 teaspoon salt and enough water (about 2 quarts) to cover beef. Simmer, partially covered, skimming foam and adding more hot water if necessary to keep beef covered, until tender, about 2 hours.
• Remove beef and shred (once cool).
• Strain broth through a fine-mesh sieve into a bowl, discarding solids, and skim off fat.
• Make sauce:
• Preheat broiler.
• Toss tomatoes with 1 tablespoons oil in a 4-sided sheet pan. Broil 3 to 4 inches from heat until softened and charred, 10 to 12 minutes.
• Slit guajillo chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet (not nonstick) over medium heat until hot, then toast chiles in 2 batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and soak in hot water to cover until softened, 20 to 30 minutes.
• Toast peppercorns, cumin seeds, allspice, and clove in hot skillet over medium heat, stirring constantly, until fragrant and a shade darker, 30 seconds to 1 minute. Transfer to a blender.
• Drain soaked chiles and purée in blender with toasted spices, broiled tomatoes, onion, garlic, 3 chiles de árbol, 2 cups broth, and 1 teaspoon salt until smooth, about 2 minutes. For a spicier sauce, add remaining 2 chiles de árbol and purée again.
• Heat remaining 2 tablespoons oil in cleaned pot over medium-high heat until it shimmers, then slowly add sauce, stirring (it will spatter), and simmer, stirring frequently, 5 minutes. Add beef and 1 cup broth (reserve remainder for another use) and cook over medium-low heat, stirring, until meat is heated through, about 5 minutes.

Steps:

• Ina a 5 to 6 quart pan, put all beef ingredients. Add water to cover and 1/2 tsp salt.
• Simmer 2 hours, skimming foam and adding water as needed.
• Remove beef. Cool and shred.
• Strain broth discard solids.
• To make sauce:.
• Preheat broiler.
• Toss tomatoes with 1 T oil and roasst on a 4-sided sheet pan about 10 minutes until softened and charred.
• Remove stems and seeds from guajillos. Toast in a hot pan until pliable and odor is released. Place in small bowl. Cover with water.
• Toast peppercorns, cumin, allspice and clove over medium heat, stirring constantly until a shade darker and fragrant. Transfer to blender.
• Drain soaked chilis, puree in blender with spices, tomatoes, onion, garlic hot pepper flakes, 2 cups reserved broth and 1 tsp salt until smooth.
• Heat remaining oil in cleaned pot over medium high heat until it shimmers. SLOWLY stir in sauce. It will spatter so be careful. Stir and heat 5 minutes.
• Add shredded beef and 1 more cup broth. Cook over low heat until heated through.
• Serve with warmed tortillas.

Steps:

• Cook Beef: -put all beef ingredients in 5-6 qt heavy pot w/ 1 tsp salt and enough H2O (about 2 qts) to cover beef. Simmer, partially covered, skimming foam and adding more H2O if necessary to keep beef covered, until tender,~2 hrs -remove beef and shred when cooled -strain broth through sieve and skim off fat Make Sauce: -preheat broiler -toss tomatoes w/ 1 tbsp oil in a 4 sided sheet pan. Broil 3 to 4" from heat unitl softened and charred (10-12 mins) =slit guajillo lenghtwise, then stem and seed. Heat dry heavy med skillet over med heat until hot, then toast chiles in 2 batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in colour, about 30 secs per patch. Transfer to bowl and soak in hot water to cover until softened (20-30 mins) -toast peppercorns,cumin seeds,allspice and clove in hot skillet over med heat, stirring constantly, until fragrant and darker by a shade, 30 secs to 1 min. Transfer to a blender -drain soaked chiles and puree in blender w/ toasted spices,broiled tomatoes, onion,garlic and 3 chiles de arbol, 2 cups broth, and 1 tsp salt until smooth, ~ 2 mins. For spicer sauce, add 2 remaining chiles de arbol and puree again -heat remaining 2 tbsp oil in cleaned pot over med-high heat until it shimmers, then slowly add sauce, stirring (watch for spatters),and simmer,stirring frequently,5 mins. Add beef and 1 cup broth and cook over med-low heat stirring, intil meat is heated through, about 5 mins