CARNE DESHEBRADA EN SALSA ROJA

Steps:

• COOK BEEF: Put all beef ingredients in a 5-6 quart heavy pot with 1 tsp salt and enough water (about 2 quart) to over beef. Simmer, partially covered, skimming foam and adding more hot water if necessary to keep beef covered, until tender, about 2 hours. Remove beef and shred (once cool) Strain broth through a fine mesh sieve into a bowl, discarding solid, and skim off fat. MAKE SAUCE: Preheat broiler. Toss tomatoes with 1 Tbsp oil in a 4 sided sheet pan. Broil 3-4 inches from heat until softened and charred 10-12 minutes. Slit guajillo chiles lengthwise then stem and seed. heat a dry heavy medium skillet (non stick) 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 - 30 minutes. Toast peppercorns, cumin seeds, allspice, and clove in hot skillet over medium heat, stirring constantly, until fragrant and a shade darker, 30 seconds to 1 minute. Transfer to a blender Drain soaked chiles and puree in blender with toasted spices, broiled tomatoes, onion, garlic, 3 chiles de arbol, 2 cups broth, and 1 tsp salt until smooth, about 2 minutes. for a spicier sauce, add remaining 2 chiles de arbol and puree again. Heat remaining 2 Tbsp oil in cleaned pot over medium high heat until it shimmers, then slowly add sauce, stirring (it will splatter), and simmer, stirring frequently, 5 minutes. Add beef and 1 cup broth (reserve remainder for another use) and cook over medium low heat, stirring, until meat is heated through, about 5 minutes. NOTE: Beef can be cooked and shredded 2 days ahead, then chilled in strained broth. Reheat before using.