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

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

• 1.4kg skirt steak

• 1 white onion, quartered

• 3 लहसुन की कलियाँ

• 2 Turkish bay leaves or 1 California

• 1/4 teaspoons black peppercorns

• 3 whole allspice

• 1 साबुत लौंग

• 350g tomatoes (2 to 3 medium), quartered

• 45 मिलीलीटर वनस्पति तेल, विभाजित

• 90g dried guajillo chillies, wiped clean

• 1/4 teaspoons black peppercorns

• 1/4 teaspoons cumin seeds

• 3 whole allspice

• 1 साबुत लौंग

• 80g chopped white onion

• 3 बड़े लहसुन की कलियाँ

• 3 to 5 dried chillies de árbol, wiped clean, stemmed, and seeded, or 1/2 teaspoons 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

How to make Shredded Beef in Guajillo Sauce (Carne Deshebrada en Salsa Roja )

Put all beef ingredients in a 5- to 6-quart heavy pot with 1 teaspoon salt and enough water (about 1.9L ) 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.

ग्रिल को पहले से गरम करें।.

Toss tomatoes with 1 tablespoon oil in a 4-sided sheet pan. Grill 3 to 4 inches from heat until softened and charred, 10 to 12 minutes.

Slit guajillo chillies lengthwise, then stem and seed. Heat a dry heavy medium skillet (not nonstick) over medium heat until hot, then toast chillies in 2 batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in colour, 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 chillies and purée in blender with toasted spices, grilled tomatoes, onion, garlic, 3 chillies de árbol, 475ml broth, and 1 teaspoon salt until smooth, about 2 minutes. For a spicier sauce, add remaining 2 chillies 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 240ml broth (reserve remainder for another use) and cook over medium-low heat, stirring, until meat is heated through, about 5 minutes.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.