Shredded Beef in Guajillo Sauce
- Ready In:
- 2hrs 30mins
- Ingredients:
- 17
- Yields:
-
20 tacos
- Serves:
- 8
ingredients
-
beef
- 3 lbs skirt steaks
- 1 white onion, quartered
- 3 garlic cloves
- 1 bay leaf
- 1⁄4 teaspoon peppercorn, black
- 3 allspice berries
- 1 clove, whole
-
sauce
- 3⁄4 lb tomatoes, quartered
- 3 tablespoons vegetable oil
- 3 ounces guajillo bell peppers, dry
- 1⁄4 teaspoon peppercorn, black
- 1⁄4 teaspoon whole cumin seed
- 3 allspice berries
- 1 clove, whole
- 1⁄2 cup onion, chopped
- 3 garlic cloves, large
- 1⁄2 teaspoon red pepper flakes
directions
- 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.
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RECIPE SUBMITTED BY
<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>