Shredded Beef In Guajillo Sauce Carne Deshebrada En Salsa Roja Recipes

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SHREDDED BEEF IN GUAJILLO SAUCE (CARNE DESHEBRADA EN SALSA ROJA )



Shredded Beef in Guajillo Sauce (Carne Deshebrada en Salsa Roja ) image

Provided by Mauricio Velázquez de León

Categories     Blender     Tomato     Broil     Super Bowl     Steak     Spice     Hot Pepper     Potluck     Simmer     Gourmet

Yield Makes 8 (about 20 tacos) servings

Number Of Ingredients 21

For beef:
3 pounds skirt steak
1 white onion, quartered
3 garlic cloves
2 Turkish bay leaves or 1 California
1/4 teaspoon black peppercorns
3 whole allspice
1 whole clove
For sauce:
3/4 pound tomatoes (2 to 3 medium), quartered
3 tablespoons vegetable oil, divided
3 ounces dried guajillo chiles, wiped clean
1/4 teaspoon black peppercorns
1/4 teaspoon cumin seeds
3 whole allspice
1 whole clove
1/2 cup chopped white onion
3 large garlic cloves
3 to 5 dried chiles de árbol, wiped clean, stemmed, and seeded, or 1/2 teaspoon hot red-pepper flakes
Equipment: an electric coffee/spice grinder
Accompaniments: hot corn tortillas or rice; cooked black beans (rinsed and drained if canned); chopped white onion; lime wedges

Steps:

  • Cook beef:
  • Put all beef ingredients in a 5- to 6-quart heavy pot with 1 teaspoon salt and enough water (about 2 quarts) to cover beef. Simmer, partially covered, skimming foam and adding more hot water if necessary to keep beef covered, until tender, about 2 hours.
  • Remove beef and shred (once cool).
  • Strain broth through a fine-mesh sieve into a bowl, discarding solids, and skim off fat.
  • Make sauce:
  • Preheat broiler.
  • Toss tomatoes with 1 tablespoons oil in a 4-sided sheet pan. Broil 3 to 4 inches from heat until softened and charred, 10 to 12 minutes.
  • Slit guajillo chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet (not nonstick) over medium heat until hot, then toast chiles in 2 batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and soak in hot water to cover until softened, 20 to 30 minutes.
  • Toast peppercorns, cumin seeds, allspice, and clove in hot skillet over medium heat, stirring constantly, until fragrant and a shade darker, 30 seconds to 1 minute. Transfer to a blender.
  • Drain soaked chiles and purée in blender with toasted spices, broiled tomatoes, onion, garlic, 3 chiles de árbol, 2 cups broth, and 1 teaspoon salt until smooth, about 2 minutes. For a spicier sauce, add remaining 2 chiles de árbol and purée again.
  • Heat remaining 2 tablespoons oil in cleaned pot over medium-high heat until it shimmers, then slowly add sauce, stirring (it will spatter), and simmer, stirring frequently, 5 minutes. Add beef and 1 cup broth (reserve remainder for another use) and cook over medium-low heat, stirring, until meat is heated through, about 5 minutes.

SHREDDED BEEF IN GUAJILLO SAUCE



Shredded Beef in Guajillo Sauce image

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

3 lbs skirt steaks
1 white onion, quartered
3 garlic cloves
1 bay leaf
1/4 teaspoon peppercorn, black
3 allspice berries
1 clove, whole
3/4 lb tomatoes, 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

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

GUISADO DE RES EN SALSA DE JITOMATE - BEEF STEW IN TOMATO SAUCE



Guisado De Res En Salsa De Jitomate - Beef Stew in Tomato Sauce image

Make and share this Guisado De Res En Salsa De Jitomate - Beef Stew in Tomato Sauce recipe from Food.com.

Provided by mariposa13

Categories     Steak

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 -4 lbs thinly sliced flank steaks
2 tablespoons vegetable oil
2 potatoes
1 cup fresh cilantro
1/2 large white onion
5 garlic cloves
2 teaspoons coriander seeds
2 1/4 cups water
2 cups canned tomato puree
1 (6 ounce) can corn
1 (6 ounce) can mixed vegetables
5 jalapeno peppers
3 plum tomatoes

Steps:

  • Cut the sliced flank steak into small pieces about the size of postage stamps.
  • Set steak pieces to simmer in vegetable oil over medium-low heat while preparing vegetables.
  • Dice the potatoes into small cubes and place them in a microwave safe bowl.
  • Microwave the potatoes 2-3 minutes on high until almost done.
  • Add the potatoes to the meat.
  • Add 1 cup fresh cilantro to the meat.
  • In a blender or food processor, add 1/2 large white onion, 3 cloves garlic, and coriander seeds. Add 1/4 to 1/2 cup water and puree.
  • Add this mixture to the meat along with 2 cups of tomato puree.
  • Add the small can of corn and mixed vegetables to the meat mixture. Add additional water to thin the broth to a soup-like consistency.
  • Now prepare the jalapeno salsa to be served on the side.
  • Place 5 jalapenos and 3 plum tomatoes on baking sheet.
  • Preheat oven to broil and broil, turning, until blackened.
  • Remove the blackened skins and using a mortar and pestle, grind the chiles and tomatoes together along with 2 cloves of garlic.
  • Serve with rice and beans and enjoy!

Nutrition Facts : Calories 842.7, Fat 36.5, SaturatedFat 12.8, Cholesterol 231.3, Sodium 299.3, Carbohydrate 49.3, Fiber 8.9, Sugar 12.6, Protein 80.2

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Top Asked Questions

What is Carne deshebrada en salsa roja?
Carne Deshebrada en Salsa Roja simply means shredded beef in red sauce, which doesn’t really do justice to this rich aromatic dish. Mexicans eat it at all times of the day over rice, in burritos or tacos, on huaraches, or with a side of tortillas (or rice) and beans.
What is Carne deshebrada and how do you cook it?
Carne Deshebrada is Mexican shredded braised beef. Make slow cooker Mexican braised beef and serve it on tortillas for tacos. Easy! The term carne deshebrada translates to “shredded meat” in English.
What is a good guisado sauce for Carne deshebrada?
When preparing a guisado for carne deshebrada, you can go simple with a chile ancho sauce or clean out the refrigerator, like me, and add tomatillos, tomatoes, chile serrano, jalapeño, onions, garlic. The works!
What is shredded beef tacos or carne deshebrada?
America’s Test Kitchen makes Shredded Beef Tacos or Carne Deshebrada with beer, Ancho Chiles, and beef short ribs. The Dallas Observer’s article "Into the Origins of Carne Deshebrada, the Meat that Makes the Taqueria" points out that shredded beef is served in many cuisines around the world: “In Venezuela, it's called Carne Mechada.

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