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

Name: Shredded Beef in Guajillo Sauce (Carne Deshebrada en Salsa Roja )
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Mexican
Ingredients: 3 to 5 dried chiles de árbol, wiped clean, stemmed, and seeded, or 1/2 teaspoon hot red-pepper flakes; 0 teaspoons black peppercorns; 0 teaspoons cumin seeds; 3 larges garlic cloves; 85 grams dried guajillo chiles, wiped clean; 1 kilograms skirt steak; 340 grams tomatoes (2 to 3 medium), quartered; 2 Turkish bay leaves or 1 California; 3 Tbsps vegetable oil, divided; 118 milliliters chopped white onion; 3 whole allspice

The recipe Shredded Beef in Guajillo Sauce (Carne Deshebradan en Salsa Roja ) is ready in about 3 hours and is definitely a great gluten free, dairy free, and whole 30 option for lovers of Mexican food. This recipe makes 8 servings with 355 calories, 38g of protein, and 19g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic cloves, peppercorns, cumin seeds, and a few other things to make it today. It works well as a sauce.

Instructions

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.

Ingredients you will need

Water

Beef

Salt

Equipment you will use

Pot

Remove beef and shred (once cool).

Ingredients you will need

Beef

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

Ingredients you will need

Broth

Equipment you will use

Sieve

Bowl

Preheat broiler.

Equipment you will use

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.

Ingredients you will need

Tomato

Cooking Oil

Equipment you will use

Frying Pan

Slit guajillo chiles lengthwise, then stem and seed.

Ingredients you will need

Guajillo Pepper

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.

Ingredients you will need

Chili Pepper

Toast

Equipment you will use

Frying Pan

Tongs

Transfer to a bowl and soak in hot water to cover until softened, 20 to 30 minutes.

Ingredients you will need

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Cumin Seeds

Peppercorns

Allspice

Clove

Toast

Equipment you will use

Frying Pan

Transfer to a blender.

Equipment you will use

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.

Ingredients you will need

Tomato

Chili Pepper

Garlic

Spices

Broth

Onion

Sauce

Salt

Equipment you will use

Blender

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.

Ingredients you will need

Sauce

Cooking Oil

Equipment you will use

Pot

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.

Ingredients you will need

Broth

Beef

Meat

Beef can be cooked and shredded 2 days ahead, then chilled in strained broth (skim off solidified fat). Reheat before using.

Ingredients you will need

Broth

Beef

Equipment

Ingredients

Servings:

to 5 dried chiles de árbol, wiped clean, stemmed, and seeded, or 1/2 teaspoon hot red-pepper flakes 0teaspoons

black peppercorns 0teaspoons

cumin seeds 3larges

garlic cloves 85grams

dried guajillo chiles, wiped clean 1kilograms

skirt steak 340grams

tomatoes (2 to 3 medium), quartered 2

Turkish bay leaves or 1 California 3Tbsps

vegetable oil, divided 118milliliters

chopped white onion 3

whole allspice

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Byron Fiddlestix Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 45 dollars per bottle.