1. Ina a 5 to 6 quart pan, put all beef ingredients. Add water to cover and 1/2 tsp salt. 2. Simmer 2 hours, skimming foam and adding water as needed. 3. Remove beef. Cool and shred. 4. Strain broth discard solids. 5. To make sauce: 6. Preheat broiler. 7. Toss tomatoes with 1 T oil and roasst on a 4-sided sheet pan about 10 minutes until softened and charred. 8. Remove stems and seeds from guajillos. Toast in a hot pan until pliable and odor is released. Place in small bowl. Cover with water. 9. Toast peppercorns, cumin, allspice and clove over medium heat, stirring constantly until a shade darker and fragrant. Transfer to blender. 10. Drain soaked chilis, puree in blender with spices, tomatoes, onion, garlic hot pepper flakes, 2 cups reserved broth and 1 tsp salt until smooth. 11. 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. 12. Add shredded beef and 1 more cup broth. Cook over low heat until heated through. 13. Serve with warmed tortillas. ---------------------------------------------------------------------------
Nutrition
Ingredients
