Shredded Beef In Guajillo Sauce - cooking recipe

Ingredients

beef
3 lbs skirt steaks
1 white onion, quartered
3 garlic cloves
1 bay leaf
1/4 teaspoon peppercorn, black
3 allspice berries
1 clove, whole
sauce
3/4 lb tomatoes, quartered
3 tablespoons vegetable oil
3 ounces guajillo bell peppers, dry
1/4 teaspoon peppercorn, black
1/4 teaspoon whole cumin seed
3 allspice berries
1 clove, whole
1/2 cup onion, chopped
3 garlic cloves, large
1/2 teaspoon red pepper flakes

Preparation

Ina a 5 to 6 quart pan, put all beef ingredients. Add water to cover and 1/2 tsp salt.
Simmer 2 hours, skimming foam and adding water as needed.
Remove beef. Cool and shred.
Strain broth discard solids.
To make sauce:
Preheat broiler.
Toss tomatoes with 1 T oil and roasst on a 4-sided sheet pan about 10 minutes until softened and charred.
Remove stems and seeds from guajillos. Toast in a hot pan until pliable and odor is released. Place in small bowl. Cover with water.
Toast peppercorns, cumin, allspice and clove over medium heat, stirring constantly until a shade darker and fragrant. Transfer to blender.
Drain soaked chilis, puree in blender with spices, tomatoes, onion, garlic hot pepper flakes, 2 cups reserved broth and 1 tsp salt until smooth.
Heat remaining oil in cleaned pot over medium high heat until it shimmers. SLOWLY stir in sauce. It will spatter so be careful. Stir and heat 5 minutes.
Add shredded beef and 1 more cup broth. Cook over low heat until heated through.
Serve with warmed tortillas.