SHREDDED RED-CHILE MEAT

Shredded Red-Chile Meat image

Provided by Mark Bittman

Time 2h

Yield 4 or more servings

Number Of Ingredients 9

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2 pounds boneless beef chuck, pork shoulder, lamb shoulder or chicken (thigh) meat, cut into 1-inch cubes
5 garlic cloves, peeled and lightly crushed
1 large onion, peeled and quartered
2 dried guajillo chiles, seeds and stems removed
2 dried ancho chiles, seeds and stems removed
2 bay leaves
1 tablespoon ground cumin
Salt and freshly ground black pepper
Cayenne

Steps:

In a large pot or Dutch oven, combine all the ingredients except the cayenne. Add water to cover, and bring to a boil, skimming off any foam that comes to the surface. Partly cover, and adjust the heat so that the mixture bubbles steadily; cook until the meat is very tender, 1 to 2 hours
Transfer the meat to a bowl, and let it cool, then shred it with your fingers. Discard the bay leaves, and transfer the garlic, onion and chiles to a blender along with a splash of the cooking liquid. Blend until smooth. Add the sauce to the meat, and toss. Taste and adjust the seasoning, adding a little cayenne if you want it spicier; you may want to overseason the meat slightly if you're using it as a filling. Use, or store in the fridge for up to a week, or in the freezer for up to a few months.