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SHREDDED BEEF IN GUAJILLO SAUCE (CARNE DESHEBRADA EN SALSA ROJA )

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

Provided by Mauricio Velázquez de León

Categories Blender Tomato Broil Super Bowl Steak Spice Hot Pepper Potluck Simmer Gourmet

Yield Makes 8 (about 20 tacos) servings

Number Of Ingredients 21

Ingredients

For beef:
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
For sauce:
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

Steps:

Cook beef:
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.
Remove beef and shred (once cool).
Strain broth through a fine-mesh sieve into a bowl, discarding solids, and skim off fat.
Make sauce:
Preheat 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.
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.
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 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.
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.

CLASSIC GROUND BEEF WITH GUAJILLO CHILES

Classic Ground Beef with Guajillo Chiles image

This favorite of American households is the usual "starter" taco served at schools, airports, and drive-ins, and undoubtedly what most of us picture when we think of tacos. It's the familiar fried folded corn tortilla shell layered with shredded iceberg or romaine lettuce, piquant fresh tomato salsa, and a cumin-flavored ground beef filling topped with grated cheese-but this one is so much tastier. As with any taco served in a crispy shell, fill and eat it right away or it will get soggy. Try to buy a high-quality ground beef, preferably pure ground chuck with a 25 to 30 percent fat content. Less expensive hamburger grinds will work fine, but they won't be as flavorful or juicy.

Yield makes 10 tacos

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
1 small white onion, cut into 1/4-inch dice
1 clove garlic, minced
12 ounces tomatoes, seeded and cut into 1/4-inch dice
5 dried guajillo chiles, rehydrated (page 152), stemmed, and finely chopped
1 large serrano chile, stemmed and cut into 1/4-inch dice
1 teaspoon chopped fresh cilantro leaves
1/2 teaspoon cumin seed, toasted and ground (page 164)
1/2 teaspoon dried Mexican oregano, toasted and ground (page 161)
3 tablespoons water
Kosher salt and freshly ground black pepper
1 1/4 pounds lean ground beef (15 percent fat)
Juice of 1/2 lime
10 (5 1/2-inch) crispy yellow corn tortilla shells (page 17), for serving
Garnish: Iceberg Lettuce Garnish (page 144) and grated mild Cheddar cheese

Steps:

In a large, heavy skillet, heat the oil over medium-high heat; add the onion and garlic and sauté until the onion is softened, 3 to 4 minutes. Add the tomatoes, guajillo and serrano chiles, cilantro, cumin, oregano, and the 3 tablespoons of water. Season with salt and pepper. Cook the tomato mixture down until the consistency of a thick marinara sauce. Crumble in the ground beef, mashing and stirring it to combine with the sauce, increase the heat to high and cook, covered, until the meat has lost its pink color and the filling is moist, but not liquid, about 12 minutes. The meat should be soft like meatloaf.
Remove from the heat, stir in the lime juice, and serve right away, or keep warm in the pan until ready to serve.
To serve, divide the lettuce, filling, salsa, and cheese equally between the crispy shells and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away. To build your own, spoon some lettuce and filling in a crispy shell, top with cheese and salsa, and eat right away.