I love a good Carnitas, or Carne Asada, but I really enjoy Picadillo, which is Mexican Shredded Beef that is cooked in a red chile sauce! I have looked all over for a good recipe, tried many, but this one, from Food and Wine magazine, with some modifications, nailed it! Let’s get to it!
Ingredients:
4 dried Guajillo chiles, stemmed and seeded
2 dried Ancho chiles, stemmed and seeded
3#’s beef brisket
2#’s pork butt
salt
3 TBS vegetable oil
1 medium onion, chopped
9 cloves of garlic, minced
1 tsp cumin seeds
1/4 tsp coriander seeds
5 Roma tomatoes, cored and seeded
1 jalapeno pepper, seeded and chopped
1 2″ piece of cinnamon stick
2 cups of chicken stock
1 tsp Mexican dry oregano
pepper
First start with the dried chiles. In a bowl add the chiles with hot, hot water to soften. Give these about 30 minutes to do their thing.
While these are soaking, add the vegetable oil to a cast iron dutch oven. Heat and start to brown the meat, one piece at a time. Each piece should take you about 10 minutes. As the meat browns I work on the prepping the other items. As the pieces brown move them off to a platter.
Turn the oven on to 325. Mix the onion, garlic, cumin and coriander together.
Prep the tomatoes.
Prep the peppers. Drain the water on the soaking peppers and chop. Set aside in a bowl.
Once the meat is all browned, toss the onion and garlic mixture into the dutch oven and cook until the onions turn translucent.
Then add in the chiles and jalapeno, tomatoes, and the stick of cinnamon.
Add the oregano and stir to combine well. Then add the meat back to the pot.
Season with salt and pepper. Pour the broth over the meat then cover and place in the oven. After one hour, turn the meat and remove the cinnamon stick. Cook another hour or until the meat is tender. When done remove the meat from the pot.
Take the juices from the pot, and in batches puree. Strain the blended mixture.
Once the meat has cooled, shred it.
Then add the strained sauce to the meat.
You can use this meat in enchiladas, tacos, or try it in a tostada!
This was really yummy and I hope that you try it! Thanks for stopping by today and have a wonderful Monday!
This was excellent! Thank you for the recipe! I will have to try others!
Thank you Jane! I took a look at your site and I do wish you well! I am glad that you were able to enjoy this dish!
Fabulous Babso!
Thank you Jane! I am glad that you enjoyed it!
Yummy stuff!
[…] Today is another hot one! Yesterday I spent in the kitchen making Picadillo, which is Mexican Shredded Beef. We are having tacos today! I got the recipe from Life in the Foothills, another WP blogger. I love spicy food, and before I head back into another chemo treatment on Wednesday, I wanted to enjoy this dish. Check out the recipe by clicking HERE! […]
I make a very sorry second-best of this in a crock pot! Thank you for the lesson in how to handle the chilies. This just sounds amazing…I can’t wait to make it. My mouth is watering now! 🙂
Debra — This was very yummy! It got 2 thumbs up from a hispanic friend! Let me know how you like it!
When is dinner?
Ah…I did not hear back from you when I sent you an email to invite you to dinner. Maybe you should check your spam folder. 😦
I looked and didn’t see it. OH, I get it!
🙂
I can so taste this right now – Delicioso!
Muy bueno! Muchas gracias RoSy!
Wow – photos are great, looks like an absolutely wonderful recipe.
This sounds great…. I am going to try the recipe with chicken…. shredding it would make it easier to freeze in portions.
I did make this with 5 pounds of meat! We are freezing what we have left for use on an upcoming taco night!