Shredded Beef In Guajillo Sauce Carne Deshebrada En Salsa Roja Recipes

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.

Steps:

• For the chile colorado: Rehydrate the chiles by letting them steep in boiling water until pliable; drain.
• Puree the chiles in a blender with the oregano, cumin, 2 tablespoons water and some salt.
• Melt the lard in a large pot. Add the chile sauce and simmer for 5 minutes. Add the shredded beef and potatoes; simmer for 10 minutes more.
• For the gordita dough: In a stand mixer fitted with the dough hook, add the flour, baking powder and salt; mix to combine. Add the shortening and mix for about 5 minutes. Slowly added the warm water and milk; mix until the dough is firm but soft and won't stick to your fingers. (You might not use all the liquid, or you might need to add more.) Let rest for 10 mins.
• Portion the dough into 2.2-ounce balls and refrigerate overnight.
• Press the dough balls into tortillas by hand. Toast the tortillas on a griddle over medium-high heat.
• Slice open the tortillas and top with a small amount of refried beans and chile colorado.

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