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Shredded Beef in Guajillo Sauce (Carne Deshebrada en Salsa Roja )

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Shredded Beef in Guajillo Sauce (Carne Deshebrada en Salsa Roja )

Shredded Beef in Guajillo Sauce (Carne Deshebrada en Salsa Roja )

amanda

Equipment

  • - Kitchen Knife Set

  • - Meat Grinder or Food Processor

  • - Cutting Board

  • - Colander

  • - Chef's Knife

  • - Saucepan Set

  • - Strainer or Fine Mesh Sieve

  • - Blender or Food Processor with Blades

  • - Measuring Cups and Spoons

  • - Tongs

  • - Heatproof Spatula

Ingredients

  • 3 pounds skirt steak

  • 1 white onion, quartered

  • 3 garlic cloves

  • 2 Turkish bay leaves or 1 California

  • 1/4 teaspoon black peppercorns

  • 3 whole allspice

  • 1 whole clove

  • 3/4 pound tomatoes (2 to 3 medium), quartered

  • 3 tablespoons vegetable oil, divided

  • 3 ounces dried guajillo chiles, wiped clean

  • 1/4 teaspoon black peppercorns

  • 1/4 teaspoon cumin seeds

  • 3 whole allspice

  • 1 whole clove

  • 1/2 cup chopped white onion

  • 3 large garlic cloves

  • 3 to 5 dried chiles de árbol, wiped clean, stemmed, and seeded, or 1/2 teaspoon hot red-pepper flakes

  • Equipment: an electric coffee/spice grinder

  • Accompaniments: hot corn tortillas or rice; cooked black beans (rinsed and drained if canned); chopped white onion; lime wedges

Instructions

1

Instruction 1

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.
2

Instruction 2

Remove beef and shred (once cool).
3

Instruction 3

Strain broth through a fine-mesh sieve into a bowl, discarding solids, and skim off fat.
4

Instruction 4

Preheat broiler.
5

Instruction 5

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.
6

Instruction 6

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.
7

Instruction 7

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.
8

Instruction 8

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.
9

Instruction 9

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.
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