Tortillas, which of course can be used in a variety of ways, are also potential tacos. This recipe for a kind of shredded chile-sauced meat — beef, pork, chicken or lamb — goes perfectly with homemade tortillas.
Ingredients
- 2 pounds boneless beef chuck, pork shoulder, lamb shoulder or chicken (thigh) meat, cut into 1-inch cubes
- 5 garlic cloves, peeled and lightly crushed
- 1 large onion, peeled and quartered
- 2 dried guajillo chiles, seeds and stems removed
- 2 dried ancho chiles, seeds and stems removed
- 2 bay leaves
- 1 tablespoon ground cumin
- Salt and freshly ground black pepper
- Cayenne
- Nutritional Information
Nutritional analysis per serving (4 servings)
333 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 50 grams protein; 142 milligrams cholesterol; 184 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 or more servings
Preparation
- 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.
2 hours or more
Dining and Cooking