Mexican Shredded Beef With Red Chiles Recipe
Ingredients
| 4 dried New Mexico or guajillo chiles, stemmed and seeded | ||
| 2 ancho chiles, seeded | ||
| One 5-pound beef brisket with a layer of fat, cut into 3 pieces | ||
| Salt | To Taste | |
| Vegetable oil | 3 Tablespoon | |
| 1 medium onion, sliced lengthwise 1/8 inch thick | ||
| Garlic | 4 Clove (5gm), minced | |
| Cumin seeds | 1 Teaspoon | |
| Coriander seeds | 1/4 Teaspoon | |
| 5 large plum tomatoes cored, seeded and chopped | ||
| 1 jalapeno, seeded and chopped | ||
| One 2-inch cinnamon stick | ||
| Chicken stock | 2 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
| Thinly sliced scallions, for garnish | ||
Directions
1. In a medium bowl, cover the chiles with hot water and let stand for 30 minutes. Drain, discarding the soaking liquid.
2. Meanwhile, preheat the oven to 325°. Season the brisket with salt. In an ovenproof enameled cast-iron casserole, heat the oil. Sear the meat 1 piece at a time over high heat, turning once, until browned, 10 minutes per piece; transfer to a plate.
3. Add the onion, garlic, cumin and coriander to the casserole. Cook over high heat, stirring, until the onion is translucent, 3 minutes. Stir in the chiles, tomatoes, jalapeno and cinnamon stick. Return the meat to the casserole. Add the stock, season with salt and pepper and bring to a simmer. Cover and braise in the oven, turning the meat after 1 hour, until tender, 2 hours.
4. Discard the cinnamon.Transfer the meat to a board and let cool. Shred the meat.
5. Working in batches, transfer the contents of the casserole to a blender and puree until smooth. Strain and return to the casserole. Add the shredded meat and season with salt and pepper. Reheat, garnish with scallions and serve.
2. Meanwhile, preheat the oven to 325°. Season the brisket with salt. In an ovenproof enameled cast-iron casserole, heat the oil. Sear the meat 1 piece at a time over high heat, turning once, until browned, 10 minutes per piece; transfer to a plate.
3. Add the onion, garlic, cumin and coriander to the casserole. Cook over high heat, stirring, until the onion is translucent, 3 minutes. Stir in the chiles, tomatoes, jalapeno and cinnamon stick. Return the meat to the casserole. Add the stock, season with salt and pepper and bring to a simmer. Cover and braise in the oven, turning the meat after 1 hour, until tender, 2 hours.
4. Discard the cinnamon.Transfer the meat to a board and let cool. Shred the meat.
5. Working in batches, transfer the contents of the casserole to a blender and puree until smooth. Strain and return to the casserole. Add the shredded meat and season with salt and pepper. Reheat, garnish with scallions and serve.
Chef
