Shredded Beef In Guajillo Sauce

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• 3 lbs skirt steaks
• 1 onion, quartered
• 3 garlic cloves
• 1 bay leaf
• 1/4 teaspoon peppercorn, black
• 3 allspice berries
• 1 clove, whole
• 3/4 lb tomato, quartered
• 3 tablespoons vegetable oil
• 3 ounces guajillo bell peppers, dry
• 1/4 teaspoon peppercorn, black
• 1/4 teaspoon whole cumin seed
• 3 allspice berries
• 1 clove, whole
• 1/2 cup onion, chopped
• 3 garlic cloves, large
• 1/2 teaspoon red pepper flakes

Recipe

• 1 ina a 5 to 6 quart pan, put all beef ingredients. add water to cover and 1/2 tsp salt.
• 2 simmer 2 hours, skimming foam and adding water as needed.
• 3 remove beef. cool and shred.
• 4 strain broth discard solids.
• 5 to make sauce:.
• 6 preheat broiler.
• 7 toss tomatoes with 1 t oil and roasst on a 4-sided sheet pan about 10 minutes until softened and charred.
• 8 remove stems and seeds from guajillos. toast in a hot pan until pliable and odor is released. place in small bowl. cover with water.
• 9 toast peppercorns, cumin, allspice and clove over medium heat, stirring constantly until a shade darker and fragrant. transfer to blender.
• 10 drain soaked chilis, puree in blender with spices, tomatoes, onion, garlic hot pepper flakes, 2 cups reserved broth and 1 tsp salt until smooth.
• 11 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.
• 12 add shredded beef and 1 more cup broth. cook over low heat until heated through.
• 13 serve with warmed tortillas.