Shredded Red Chile Meat Recipes

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BRAISED BEEF AND RED CHILES

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h55m

Yield 6 to 8 servings

Number Of Ingredients 14



Braised Beef and Red Chiles image

Steps:

  • Add the chiles and garlic to a saucepan, cover with water and bring to a boil. Remove from the heat and steep for 20 to 30 minutes. Pour off half the cooking liquid. Using an immersion blender, puree the peppers, garlic and remaining liquid until smooth. (Alternatively, you can use a regular blender. Be careful when blending hot or warm ingredients.)
  • Preheat the oven to 275 degrees F.
  • Heat the oil in a Dutch oven over medium-high heat. Season the chuck roast with the salt, pepper, chile powder and cumin. When the oil is hot, add the meat to the Dutch oven and brown on all sides, about 3 minutes, then remove to a plate.
  • Add the tomato paste and onion to the pot and cook, stirring, for 1 minute. Add the stock, sugar, bay leaves and pepper puree to the pot and stir to combine. Return the beef to the pot and cover. Roast until the meat is fall-apart tender, 2 1/2 to 3 hours.
  • Remove the bay leaves. Shred the meat in the pot and serve on warm tortillas with shaved cabbage, sour cream, lime and cilantro.

8 to 10 dried New Mexico chiles
4 cloves garlic
3 tablespoons olive oil
One 4- to 5-pound chuck roast, cut into 1-inch cubes
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon ancho chile powder
2 teaspoons ground cumin
2 tablespoons tomato paste
1 large onion, sliced
2 cups beef stock
2 tablespoons sugar
2 bay leaves
Warm tortillas, shaved cabbage, sour cream, lime wedges and fresh cilantro, for serving

RED MEAT CHILI: CARNE CHILI COLORADO

Provided by Aarón Sánchez

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 16



Red Meat Chili: Carne Chili Colorado image

Steps:

  • Preheat the oven to 500 degrees F.
  • On a sheet tray or baking pan, place onion, tomatillos, tomatoes, and garlic and drizzle with olive oil. Place under the broiler or roast in a preheated 500 degree F oven until the vegetables start to get a little charred on the outside. Remove and set aside. On another sheet tray or baking pan, place the dried chiles, and toast in a 500 degree F oven for 1 minute or until the chiles start to release some smoke. Remove and plunge in to bowl with hot water and set aside.
  • In a blender, begin pureeing the chiles and roasted vegetables in batches with chicken stock until smooth. Season with salt and pepper and set aside.
  • In a saute pan, toast the cumin, coriander, and mustard for 3 minutes or until they start to smoke. Remove from pan and place in a small mixing bowl. Add the olive oil, salt, and pepper, to make a paste. Rub this paste all over the piece of flank steak and allow to marinate for 30 minutes.
  • Preheat the oven to 350 degrees F. Preheat a grill or grill pan on high.
  • Grill the flank steak for 3 minutes on each side. Place the flank steak in a roasting pan and pour the pureed chile sauce over it. Add 2 cups of water, cover with foil, and cook in the oven for 1 hour until the meat becomes flaky.
  • Remove the meat from the pan, shred the meat, and reserve the sauce. Place 6 of the tortillas onto a baking sheet. Put a small amount of the shredded meat on the tortilla and spoon over some of the sauce. Top with some cheese. Repeat with the remaining ingredients. Bake for 5 minutes and serve.

3 white onions, quartered
8 tomatillos, peeled and washed
4 tomatoes, quartered
8 cloves garlic, peeled
1/2 ounce ancho chiles, stemmed, seeded, and de-veined
1/2 ounce gaujillo chiles, stemmed, seeded, and de-veined
1 quart chicken stock
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground mustard seed
1/4 cup extra-virgin olive oil
Salt and pepper
1 (1 1/2 to 2 pound) flank steak or brisket
2 cups water
12 tortillas
Shredded Monterey jack

CARNE CON CHILE ROJO (CHUCK BRAISED IN CHILE)

Claudia Serrato's work studying the history of indigenous Mexican foodways informs her annual holiday tamaladas, where family and friends in her community gather to fill tamales with cacao, vegetables, flowers or bison braised in red chile. The meat is first braised until very tender, then dressed in a purée of smoky chiles and garlic, before it's stuffed into fresh masa. Ms. Serrato makes her own nixtamal with blue corn, soaking it with cal and grinding it in her outdoor kitchen, though you can buy fresh masa or hydrate freshly ground nixtamal if you prefer.

Provided by Tejal Rao

Time 4h30m

Yield Serves 4 to 6 (about 4 cups)

Number Of Ingredients 17



Carne con Chile Rojo (Chuck Braised in Chile) image

Steps:

  • To make the bison: Heat oven to 275 degrees.
  • Sprinkle the sugar and salt all over the roast. Heat the oil in a large Dutch oven over high heat. Add the roast and sear until dark brown on all sides, 7 to 10 minutes. Transfer to a plate and reduce the heat to medium. Carefully add 1 cup broth (the hot fat will spatter) and scrape up all the browned bits from the pan. Return the roast and any accumulated juices to the Dutch oven and add the tomatoes, onion, chiles, sage, bay leaves, syrup and remaining 3 cups broth. Bring to a boil, then cover and transfer to the center of the oven.
  • Braise until the meat is very tender, about 3 1/2 hours. A fork should slide through easily. Uncover and cool for 15 minutes, then transfer the roast to a large bowl. Finely shred the meat using your hands if cool enough to handle or with two forks. Strain the cooking liquid and reserve.
  • To make the chile rojo: Bring a medium saucepan of water to a boil. Add all of the dried chiles, reduce the heat to medium, and simmer steadily until softened and lighter in color, about 10 minutes. Transfer the chiles to a blender, along with the garlic, onion, salt and 2 cups of the braising liquid. Save any remaining braising liquid for another use (see Tip). Blend until very smooth.
  • Heat the oil in a large, deep skillet over high heat until shimmering. Carefully add the chile sauce (it will splatter) and immediately reduce the heat to medium. Simmer, stirring often, until thickened and brick red, 8 to 10 minutes. Add the shredded meat and any accumulated juices and stir to evenly coat. Reduce the heat to low and simmer for 10 minutes. Season to taste with salt. Serve immediately or cool to room temperature to use as a filling for tamales. The sauced braised meat can be refrigerated for up to 5 days or frozen for up to 3 months.

2 tablespoons maple or raw sugar
1 tablespoon coarse sea salt
2 pounds boneless bison or beef chuck roast
1/4 cup olive oil
4 cups vegetable broth
2 ripe tomatoes
1/2 medium white onion
10 dried California or New Mexico chiles (2 1/2 ounces)
2 fresh sage sprigs
2 fresh or dried bay leaves
1/2 cup pure maple syrup
10 dried guajillo chiles, stemmed
4 dried chiles de árbol, stemmed
2 garlic cloves, peeled
1/4 medium white onion
1 teaspoon coarse sea salt, plus more to taste
2 tablespoons olive oil

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