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Mexican Shredded Beef With Red Chiles

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Ingredients
  Dried chilies 4 , stemmed and seeded (New Mexico / Guajillo)
  Ancho chili 2 , seeded
  Beef brisket 5 Pound, cut into 3 pieces (1 In Number)
  Salt To Taste
  Vegetable oil 3 Tablespoon
  Onion 1 Medium, sliced lengthwise 1/8 inch thick
  Garlic 4 Clove (20 gm), minced
  Cumin seeds 1 Teaspoon
  Coriander seeds 1⁄4 Teaspoon
  Plum tomatoes 5 Large, seeded and chopped
  Jalapeno 1 , seeded and chopped
  Cinnamon stick 2 Inch
  Chicken stock 2 Cup (32 tbs)
  Freshly ground pepper To Taste
  Scallions 2 , thinly sliced (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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Ingredient: 
Beef

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