Best 2 Shredded Beef In Guajillo Sauce Carne Deshebrada En Salsa Roja Recipes

In the realm of Mexican cuisine, few dishes embody the essence of comfort and flavor quite like shredded beef in guajillo sauce, also known as "carne deshebrada en salsa roja." This delectable dish, hailing from the vibrant streets of Mexico, promises a mouthwatering experience that tantalizes the taste buds with its rich, smoky, and slightly spicy sauce, all while showcasing the tender and succulent shredded beef. Accompaniments such as flavorful rice, warm tortillas, tangy guacamole, and creamy sour cream elevate the dish to a symphony of textures and flavors, making it a beloved staple in Mexican households and a favorite among food enthusiasts worldwide. Our curated collection of recipes offers a diverse range of approaches to this classic dish, ensuring that every palate finds its perfect match. From traditional methods to modern interpretations, these recipes cater to various skill levels and preferences, inviting home cooks to embark on a culinary journey that celebrates the vibrant flavors of Mexico. So, prepare to savor the exquisite taste of shredded beef in guajillo sauce, a dish that promises to leave a lasting impression and transport you to the heart of Mexican culinary heritage.

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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

Ingredients

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

CARNE DESHEBRADA EN SALSA ROJA RECIPE

Carne Deshebrada En Salsa Roja Recipe image

Provided by Mitch

Number Of Ingredients 18

Ingredients

For Beef:
3 lb skirt steak
1 white onion
3 garlic cloves
2 turkish bay leaves(or 1 californian)
1/4 tsp black peppercorns
1 whole clove
For Sauce:
3/4 ob tomatoes (2-3 med),quartered
3 tspn vegetable oil, divided
3 oz guajillo chiles, wiped clean
1/4 tsp black peppercorns
1/4 tsp cumin seeds
3 whole allspice
1 whole clove
1/2 cup chopped white onion
3 large garlic cloves
5 dried chiles de arbol, wiped clean, stemmed and seeded (or 1/2 tsp red pepper flakes)

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

Tips:

To save time, you can use a pressure cooker to cook the beef. Cook the beef for 30 minutes on high pressure, then let the pressure release naturally.
If you don't have guajillo chiles, you can use ancho or pasilla chiles instead.
To make the sauce spicier, add more chiles to the recipe. You can also add a teaspoon of cayenne pepper or chipotle powder.
Serve the shredded beef with warm tortillas, rice, or beans. You can also add your favorite toppings, such as sour cream, guacamole, or salsa.

Conclusion:

Shredded beef in guajillo sauce is a delicious and versatile dish that can be served in many different ways. It's perfect for a weeknight dinner or a special occasion. With its rich flavor and tender texture, this dish is sure to please everyone at the table.