Best Carne Deshebrada En Salsa Roja Recipes

CARNE DESHEBRADA EN SALSA ROJA RECIPE

Steps:

• Cook Beef: -put all beef ingredients in 5-6 qt heavy pot w/ 1 tsp salt and enough H2O (about 2 qts) to cover beef. Simmer, partially covered, skimming foam and adding more H2O if necessary to keep beef covered, until tender,~2 hrs -remove beef and shred when cooled -strain broth through sieve and skim off fat Make Sauce: -preheat broiler -toss tomatoes w/ 1 tbsp oil in a 4 sided sheet pan. Broil 3 to 4" from heat unitl softened and charred (10-12 mins) =slit guajillo lenghtwise, then stem and seed. Heat dry heavy med skillet over med heat until hot, then toast chiles in 2 batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in colour, about 30 secs per patch. Transfer to bowl and soak in hot water to cover until softened (20-30 mins) -toast peppercorns,cumin seeds,allspice and clove in hot skillet over med heat, stirring constantly, until fragrant and darker by a shade, 30 secs to 1 min. Transfer to a blender -drain soaked chiles and puree in blender w/ toasted spices,broiled tomatoes, onion,garlic and 3 chiles de arbol, 2 cups broth, and 1 tsp salt until smooth, ~ 2 mins. For spicer sauce, add 2 remaining chiles de arbol and puree again -heat remaining 2 tbsp oil in cleaned pot over med-high heat until it shimmers, then slowly add sauce, stirring (watch for spatters),and simmer,stirring frequently,5 mins. Add beef and 1 cup broth and cook over med-low heat stirring, intil meat is heated through, about 5 mins

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

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.