- 8
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)
Preparation
Step 1
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