Shredded Beef With New Mexico Red Chile Recipes

SHREDDED RED-CHILE MEAT

Steps:

• In a large pot or Dutch oven, combine all the ingredients except the cayenne. Add water to cover, and bring to a boil, skimming off any foam that comes to the surface. Partly cover, and adjust the heat so that the mixture bubbles steadily; cook until the meat is very tender, 1 to 2 hours
• Transfer the meat to a bowl, and let it cool, then shred it with your fingers. Discard the bay leaves, and transfer the garlic, onion and chiles to a blender along with a splash of the cooking liquid. Blend until smooth. Add the sauce to the meat, and toss. Taste and adjust the seasoning, adding a little cayenne if you want it spicier; you may want to overseason the meat slightly if you're using it as a filling. Use, or store in the fridge for up to a week, or in the freezer for up to a few months.

SHREDDED BEEF WITH NEW MEXICO RED CHILE

Steps:

• Shred or cube leftover pot roast. If you need a recipe for pot roast jump to this link for my recipe https://the2spoons.com/sunday-pot-roast/ Heat just a little oil in a skillet and when medium hot, add your roast and heat through. Ladle the desired amount of red chile you'd like to the skillet and continue to heat. New Mexico Red Chile recipe is https://the2spoons.com/2454-2/
• Heat a skillet to high, add a little oil and some red chile, then add your tortilla, turning quickly softening your tortilla without crisping it.
• Remove the tortilla to the plate . Top with a little cheese, then the beef. Top with Avocado Pico de Gallo.. Pico de Gallo with Avocado link is https://the2spoons.com/pico-de-gallo-with-avocado/ You will love these tacos and it is a perfect way to use your leftovers!!

NEW MEXICO RED CHILE SAUCE

Steps:

• Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
• Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
• Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
• Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.