Best Shredded Red Chile Meat Recipes

BRAISED BEEF AND RED CHILES

Steps:

• Add the chiles and garlic to a saucepan, cover with water and bring to a boil. Remove from the heat and steep for 20 to 30 minutes. Pour off half the cooking liquid. Using an immersion blender, puree the peppers, garlic and remaining liquid until smooth. (Alternatively, you can use a regular blender. Be careful when blending hot or warm ingredients.)
• Preheat the oven to 275 degrees F.
• Heat the oil in a Dutch oven over medium-high heat. Season the chuck roast with the salt, pepper, chile powder and cumin. When the oil is hot, add the meat to the Dutch oven and brown on all sides, about 3 minutes, then remove to a plate.
• Add the tomato paste and onion to the pot and cook, stirring, for 1 minute. Add the stock, sugar, bay leaves and pepper puree to the pot and stir to combine. Return the beef to the pot and cover. Roast until the meat is fall-apart tender, 2 1/2 to 3 hours.
• Remove the bay leaves. Shred the meat in the pot and serve on warm tortillas with shaved cabbage, sour cream, lime and cilantro.

CARNE CON CHILE ROJO(BEEF AND RED CHILE)

Steps:

• Preheat 3 tablespoons of oil to medium heat for a few minutes. Add the dried chiles and cook for 2 to 3 minutes. Add the onion, garlic and cumin seeds and cook for 3 more minutes. Add the 2 cups of broth and cook for 5 to 7 more minutes or until dried peppers have become soft.
• Transfer all of the ingredients from the skillet with chiles into the blender. Season with salt and pepper to taste, using a kitchen towel to hold down the lid to the blender, blend on high until smooth. Taste for salt. Strain chile sauce into a large bowl using a wire mesh strainer. Set aside.
• In that same skillet, add 2 more tablespoons of oil and preheat for a few minutes. Season the beef with salt and pepper and place into hot oil. Cook and sear until golden brown on most sides. Add the strained chile sauce, remaining broth and spices. If you like the a carne con chile with more broth, add all of the remaining broth. Bring to a boil, reduce to a simmer. Taste for spices and cover partially while is slow simmers for the next 2 to 2 1/2 hours or until the beef becomes tender. Serve with your favorite sides and warm, homemade flour totillas.

RED CHILE BEEF TAMALES

Steps:

• In a large bowl, submerge the corn husks in cold water for 30 minutes.
• Meanwhile, use a handheld mixer or stand mixer with the whisk attachment to beat the lard on medium-high speed until very fluffy, 3 to 5 minutes. In a separate bowl, mix together the tamale flour, water, and salt with your hands to form a uniform dough. Add half of the dough to the lard and beat to combine. Add the oil and the remaining dough to the lard mixture and beat on medium-high speed until it has the texture of a fluffy frosting, about 10 minutes.
• Drain the corn husks. Then, put a heaping tablespoon of masa on the corn husk, spreading to flatten it slightly and evenly, so it roughly forms a rectangle. Put a couple tablespoons of filling in the middle of the batter. Enclose the filling in the batter as you fold the husk, folding the pointed end over the bottom half. The rounded end will remain open.
• Place a steamer insert inside of a deep pot and fill with about 2 inches of water. Fit the tamales on top of the steamer insert, stacking them if necessary. To prevent moisture loss and ensure the tamales steam properly, place a damp cloth across the opening of the pot and then secure the lid on top.
• Bring the water to a high simmer (medium heat) and steam the tamales for 1 hour. At this point, check to see if the masa mixture easily separates from the husk when unwrapped. If it appears overly wet or sticky, add additional water to the pot and continue to steam 45 minutes longer. As the tamales cool, the masa will firm up a bit. Serve warm.Tamales keep stored in the refrigerator for up to 3 days in a sealed bag. If freezing the tamales, defrost in the refrigerator overnight before cooking. Frozen tamales will last up to 1 month in a sealed plastic bag.

RED MEAT CHILI: CARNE CHILI COLORADO

Steps:

• Preheat the oven to 500 degrees F.
• On a sheet tray or baking pan, place onion, tomatillos, tomatoes, and garlic and drizzle with olive oil. Place under the broiler or roast in a preheated 500 degree F oven until the vegetables start to get a little charred on the outside. Remove and set aside. On another sheet tray or baking pan, place the dried chiles, and toast in a 500 degree F oven for 1 minute or until the chiles start to release some smoke. Remove and plunge in to bowl with hot water and set aside.
• In a blender, begin pureeing the chiles and roasted vegetables in batches with chicken stock until smooth. Season with salt and pepper and set aside.
• In a saute pan, toast the cumin, coriander, and mustard for 3 minutes or until they start to smoke. Remove from pan and place in a small mixing bowl. Add the olive oil, salt, and pepper, to make a paste. Rub this paste all over the piece of flank steak and allow to marinate for 30 minutes.
• Preheat the oven to 350 degrees F. Preheat a grill or grill pan on high.
• Grill the flank steak for 3 minutes on each side. Place the flank steak in a roasting pan and pour the pureed chile sauce over it. Add 2 cups of water, cover with foil, and cook in the oven for 1 hour until the meat becomes flaky.
• Remove the meat from the pan, shred the meat, and reserve the sauce. Place 6 of the tortillas onto a baking sheet. Put a small amount of the shredded meat on the tortilla and spoon over some of the sauce. Top with some cheese. Repeat with the remaining ingredients. Bake for 5 minutes and serve.

CARNE CON CHILE ROJO (CHUCK BRAISED IN CHILE)

Steps:

• To make the bison: Heat oven to 275 degrees.
• Sprinkle the sugar and salt all over the roast. Heat the oil in a large Dutch oven over high heat. Add the roast and sear until dark brown on all sides, 7 to 10 minutes. Transfer to a plate and reduce the heat to medium. Carefully add 1 cup broth (the hot fat will spatter) and scrape up all the browned bits from the pan. Return the roast and any accumulated juices to the Dutch oven and add the tomatoes, onion, chiles, sage, bay leaves, syrup and remaining 3 cups broth. Bring to a boil, then cover and transfer to the center of the oven.
• Braise until the meat is very tender, about 3 1/2 hours. A fork should slide through easily. Uncover and cool for 15 minutes, then transfer the roast to a large bowl. Finely shred the meat using your hands if cool enough to handle or with two forks. Strain the cooking liquid and reserve.
• To make the chile rojo: Bring a medium saucepan of water to a boil. Add all of the dried chiles, reduce the heat to medium, and simmer steadily until softened and lighter in color, about 10 minutes. Transfer the chiles to a blender, along with the garlic, onion, salt and 2 cups of the braising liquid. Save any remaining braising liquid for another use (see Tip). Blend until very smooth.
• Heat the oil in a large, deep skillet over high heat until shimmering. Carefully add the chile sauce (it will splatter) and immediately reduce the heat to medium. Simmer, stirring often, until thickened and brick red, 8 to 10 minutes. Add the shredded meat and any accumulated juices and stir to evenly coat. Reduce the heat to low and simmer for 10 minutes. Season to taste with salt. Serve immediately or cool to room temperature to use as a filling for tamales. The sauced braised meat can be refrigerated for up to 5 days or frozen for up to 3 months.