Shredded Beef In Guajillo Sauce Food

MEXICAN SHREDDED CHUCK ROAST

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Cut chuck roast into 3-inch cubes, removing excess fat and connective tissue. Season beef with salt and pepper.
• Heat grapeseed oil in a large Dutch oven over high heat. Sear cubes of beef a few at a time, until well browned on all sides, about 4 minutes per batch. Reserve browned beef in a bowl. Reduce heat to medium and add onion and garlic. Cook until soft and just beginning to brown, about 10 minutes.
• Add 1 cup beef broth to onion mixture and stir well; simmer for 1 to 2 minutes. Add beef and pour in guajillo sauce. Add a little beef broth to the empty jar, seal, and shake to release remaining sauce; pour over the beef. Pour in enough of the remaining broth to just cover the beef. Add bay leaves and bring to a gentle simmer.
• Bake in the preheated oven, covered, until beef is fork-tender, about 2 1/2 hours.
• Remove beef from sauce and set aside; discard bay leaves. Skim off excess fat from the top of the cooking liquid and bring to a boil to reduce slightly. Shred beef with two forks and return to cooking sauce.

SHREDDED BEEF TACOS

Steps:

• Cook the meat with onion and 1 bay leaf in a large stock pot covered with water until meat is tender and can be shredded easily. About 1 ½ hour or 35 minutes in a pressure cooker.
• Place 1 cup of the Guajillo sauce, chopped tomato, garlic clove, bay leaves, cumin and oregano into the blender, process until you have a smooth sauce. Set aside.
• Once meat is tender, remove it from the pot and shred finely.
• Heat the oil in a skillet over a medium heat; add the guajillo sauce from the blender and the rest of the Herdez cooking sauce.
• Add the shredded meat and the cooked potatoes, season with salt. Keep cooking for about 15-18 minutes to allow the flavors to blend.
• Warm the tortillas and form the taquitos, placing some of the fillings in the center of each tortilla and fold or roll. Garnish with a side of lettuce, tomato slices and crumbled cheese.

GUAJILLO-BRAISED BEEF SHORT RIB TACO

Steps:

• Preheat the oven to 325°F.
• Working in two batches if necessary to avoid crowding, lightly toast all of the chiles in a dry, heavy skillet over medium heat for 30 seconds on each side, until fragrant but not blackened. Set them aside on a plate.
• Heat 2 tablespoons of the oil in a Dutch oven or other heavy pot with a lid over medium-high heat. When the oil is hot, working in batches to avoid crowding, add the meat and sear for about 3 minutes on each side, until the pieces have formed a uniformly browned crust. Add more oil to the pot as needed to prevent scorching. As the pieces are ready, set them aside on a plate.
• Add the onion to the same same pot over medium heat and cook, stirring occasionally, for about 5 minutes, until it starts to brown. Add the garlic and cook for an additional 2 minutes.
• Pour in the beer, add the toasted chiles, and turn down the heat to low. Simmer uncovered, stirring occasionally, for about 5 minutes, until the chiles have softened and are pliable. Remove from the heat and let cool.
• Transfer the contents of the pot to a blender and reserve the pot. Add the cumin, pepper, oregano, salt, and water to the blender and blend the mixture on high speed until smooth and the consistency of cream, adding more water if needed to thin the mixture a bit.
• Return the seared meat to the pot and pour in the chile mixture. Cover, transfer to the oven, and cook, stirring occasionally, for 3 to 4 hours, until the meat is fork-tender.
• Remove from the oven and, using tongs or a couple of forks, shred the meat in the pot. Taste and adjust the seasoning with salt if needed. Serve with the tortillas, onion, cilantro, salsa, and lime.

ENCHILADA CASSEROLE WITH RED GUAJILLO CHILE SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet, sprinkling in pepper and taco seasoning, until browned and crumbly, 5 to 7 minutes. Add onion, bell peppers, and carrots; saute for 5 minutes.
• Pour guajillo sauce into a large measuring cup and stir in sugar. Pour sauce over the beef mixture; stir in black beans.
• Place 3 tortillas on the bottom of a casserole dish. Add half the meat mixture on top. Sprinkle 1/2 of the shredded cheese on top. Repeat the layers, ending with cheese on top.
• Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.

SHREDDED BEEF

Steps:

• Place the rump roast and water in a slow cooker. Cover, and cook 5 hours on High.
• Remove the roast from slow cooker, and shred using two forks. Discard fat.
• In the slow cooker, mix the barbeque sauce, honey, steak seasoning, cumin, onion powder, and garlic powder. Stir in the shredded beef.
• Cook 1 hour on Low. Allow to sit for 10 minutes before serving.

SHREDDED BEEF IN GUAJILLO SAUCE

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.

PORK BRAISED IN GUAJILLO CHILE SAUCE

Steps:

• Put the pork in a heavy Dutch oven large enough to fit pork comfortably.
• Pour in enough cold water to cover the meat by about 2 inches.
• Add 2 tablespoons salt, bay leaf and bring to a boil.
• Boil for one hour, skimming foam off surface as necessary.
• Cut the stems off the guajillo chiles. Tap out the seeds.
• Heat oil in a medium skillet over medium heat.
• Add half the chiles and toast them in the skillet, turning with tongs, until they crisp up a bit and change color, about 4 minutes.
• Lift out chiles and repeat with remaining chiles.
• Pour enough boiling water over the toasted chiles to cover them. Soak until completely softened, about 20 minutes. Drain well.
• Wipe out the skillet with paper towels, put the onion and tomatoes cut sides down in the skillet. Cook, turning the veggies as often as necessary, until tomatoes are blackened on all sides and the onions are blackened on both flat sides.
• After the pork cooks one hour, ladle off 2 cups of the cooking liquid and pour into blender. Add onions and puree until smooth. Add chiles and tomatoes and blend until smooth.
• Ladle off another 2 cups of the cooking liquid and set aside. Drain pork, discard remaining liquid, wipe out the pot.
• Set the pot over medium-low heat and add the oil or lard. Stir in the flour and cook, stirring, 3-4 minutes.
• Pour the chili sauce into the pot slowly, stir well.
• Return the pork to a simmer, cover the pot and cook until tender, about 1 hour. While it cooks, there should be enough sauce to moisten the pork. If not, add reserved pork cooking liquid as needed.
• Serve hot over white rice or with flour tortillas.

HILACHAS (GUATEMALAN SHREDDED BEEF IN TOMATO-TOMATILLO SAUCE)

Steps:

• Place the beef, water and a big pinch of salt in a large saucepan and bring to a boil over medium heat. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until the beef is very tender.
• Remove the beef to a bowl, reserving the broth, and set aside to cool
• When cool enough to handle, shred the beef with your fingers and set aside.
• While the beef is simmering, place the onion, tomatoes, tomatillos and chiles in a food processor or blender and puree, adding a little water if necessary.
• Heat the oil in a large pot over medium flame. Add the onion-tomato puree and simmer until the puree is cooked down and darkens somewhat in color, about 10 minutes. Do not burn.
• Add the shredded beef and about 3 cups of the broth to the onion-tomato puree and season with salt and pepper. Simmer for about 15 minutes.
• Stir in the potatoes, onions and a little more broth or water if necessary Simmer until the potatoes and carrots are cooked through, about 15-20 minutes.
• Stir in the breadcrumbs to thicken the sauce.
• Then stir in the chopped cilantro, adjust seasoning and serve hot with corn tortillas or rice.
• *Variations.
• Use 1 or 2 shredded fresh corn tortillas to thicken the sauce instead of the breadcrumbs if you like. If the sauce has thickened enough while simmering, neither thickener may be necessary.
• Add 2 teaspoon achiote seasoning to the onion-tomato puree for added flavor. Bricks of achiote seasoning can be found at many Latin markets.
• The potatoes and carrots can be eliminated if you like.
• Canned tomatoes and tomatillos work just fine in this recipe.
• Two cups of chopped tomatoes can be used if you would like to eliminate the tomatillos.
• If you can't find guajillo chiles, use anchos or pasillas. Or substitute with 1 tablespoon of paprika and 1/4 teaspoon of cayenne pepper.

BEEF WITH GUAJILLO SAUCE BAKED IN BANANA LEAVES - MIXIOTE DE CAR

Steps:

• Fill a 2-quart saucepan halfway with water and bring to a boil.
• Meanwhile, slit chiles lengthwise, then stem, seed, and devein.
• Add chiles to boiling water and remove from heat. Let stand, uncovered, until chiles are softened and have turned a brighter red, about 10 minutes.
• Meanwhile, toast annatto and cumin seeds in a dry small heavy skillet over medium heat, stirring, until fragrant and a shade darker. Transfer to a bowl to cool, then grind seeds to a powder in a grinder or mini food processor.
• Transfer chiles to a blender, then add 1 1/2 cups soaking liquid, ground seeds, garlic, vinegar, and 1 tablespoon salt. Blend until smooth, at least 2 minutes. Pour sauce into a large (3 to 4 -quart)shallow container and cool to room temperature, about 10 minutes.
• Sprinkle meat with 2 teaspoons salt, then add to sauce and turn meat to coat using tongs or your hands (wear protective gloves to prevent staining). Marinate meat, covered and chilled, at least 8 hours.
• Preheat oven to 350°F with rack in middle.
• Holding both ends of a banana leaf, drag leaf slowly over a burner on medium-high heat until it changes color slightly and becomes shinier. Repeat on other side of leaf, then toast remaining banana leaves.
• Cut off tough edges from banana leaves with kitchen shears, then cut 8 (11-inch square) pieces from leaves, discarding remainder. Put each leaf on a 12-inch-square piece of foil, then arrange 2 pieces of meat and some sauce in center of each leaf, using all of sauce, and top each mound with a bay leaf (or if using California leaves, with half a bay leaf). Fold in all 4 sides of each banana leaf to enclose meat, then wrap tightly in foil. Arrange packages, seam sides up, in 1 layer in a large roasting pan and add just enough water to measure 1/8 inch in bottom of pan (about 2 cups).
• Bake adding more water as necessary to prevent pan from becoming dry, until meat is tender and falling off the bone (open 1 package to test), about 3 1/2 hours for beef or 2 1/2 hours for lamb.
• Discard foil and bay leaves and serve meat in banana leaves if desired (do not eat banana leaves).