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

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

• 1.4kg skirt steak

• 1 white onion, quartered

• 3 garlic cloves

• 2 Turkish bay leaves or 1 California

• 1/4 teaspoons black peppercorns

• 3 whole allspice

• 1 whole clove

• 350g tomatoes (2 to 3 medium), quartered

• 45ml vegetable oil, divided

• 90g dried guajillo chillies, wiped clean

• 1/4 teaspoons black peppercorns

• 1/4 teaspoons cumin seeds

• 3 whole allspice

• 1 whole clove

• 80g chopped white onion

• 3 large garlic cloves

• 3 to 5 dried chillies de árbol, wiped clean, stemmed, and seeded, or 1/2 teaspoons 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

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

Put all beef ingredients in a 5- to 6-quart heavy pot with 1 teaspoon salt and enough water (about 1.9L ) 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.

Preheat grill.

Toss tomatoes with 1 tablespoon oil in a 4-sided sheet pan. Grill 3 to 4 inches from heat until softened and charred, 10 to 12 minutes.

Slit guajillo chillies lengthwise, then stem and seed. Heat a dry heavy medium skillet (not nonstick) over medium heat until hot, then toast chillies in 2 batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in colour, 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 chillies and purée in blender with toasted spices, grilled tomatoes, onion, garlic, 3 chillies de árbol, 475ml broth, and 1 teaspoon salt until smooth, about 2 minutes. For a spicier sauce, add remaining 2 chillies 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 240ml 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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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.