Shredded Beef in Guajillo Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 8
YIELD: 20 tacos
UNITS: US

INGREDIENTS

Nutrition
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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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