Shredded Beef in Guajillo Sauce

recipe from Epicurious

Serves 8

Beef
3 lb skirt steak
1 white onion, quartered
3 garlic cloves
2 Turkish bay leaves, or 1 California
1/4 tsp black peppercorns
3 whole allspice
1 whole clove

To make the beef

Put all beef ingredients in a 5- to 6-quart heavy pot with 1 tsp 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 tenter, 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.


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Sauce
3/4 lb (2 to 3 med) tomatoes, quartered
3 tbsp vegetable oil, divided
3 oz (12 to 15) dried guajillo chiles, wiped clean
1/4 tsp black peppercorns
1/4 tsp cumin seeds
3 whole allspice
1 whole clove
1/2 cup white onion, chopped
3 large garlic cloves
1/2 tsp red pepper flakes

To make the sauce

Preheat broiler.

Toss tomatoes with 1 tbsp oil in a 4-sided sheet pan. Broil 3 to 4" from heat until softened and charred, 10 to 12 minutes.

Slit guajillo chiles lengthwise, then stem and seed. Heat a dry cast iron skillet 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 a hot skillet over medium heat, stirring constantly, until fragrant and a shade darker, 30 to 60 seconds. Transfer to a blender.

Drain soaked chiles and puree in blender with toasted spices, broiled tomatoes, onion, garlic, red pepper flakes, 2 cups broth, and 1 tsp salt until smooth, about 2 minutes.

Heat remaining 2 tbsp oil in cleaned pot over medium high heat until it shimmers, then slowly add sauce, stirring, and simmer, stirring frequently, 5 minutes. Add beef and 1 cup broth and cook over medium low heat, stirring, until meat is heated through, about 5 minutes.