SHREDDED BEEF IN GUAJILLO SAUCE
Carne Deshebrada en salsa rio, Gourmet 2008, page 89. This is OK, but not great. I would appreciate suggestions and improvements from anyone who wants to give it a shot. TIA!
Provided by Queen Dragon Mom
Categories < 4 Hours
Time 2h30m
Yield 20 tacos, 8 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 422.7, Fat 22.4, SaturatedFat 6.8, Cholesterol 100.3, Sodium 135.5, Carbohydrate 6.8, Fiber 1.7, Sugar 2.5, Protein 46.6
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