SHREDDED BEEF TACOS
Shredded beef Tacos cooked in a dried pepper sauce is one of the many common fillings for the popular "Tacos Mañaneros" (morning tacos) and "Tacos de Canasta" (basket tacos). The type of peppers and spices used differ from state to state and region to region.
Provided by Mely Martínez
Categories Tacos
Time 1h30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 252 kcal, Carbohydrate 13 g, Protein 27 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 71 mg, Sodium 722 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
SHREDDED BEEF IN GUAJILLO SAUCE
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
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
SHREDDED BEEF IN GUAJILLO SAUCE (CARNE DESHEBRADA EN SALSA ROJA )
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
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.
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