Best 5 Carne Deshebrada Al Morron Recipes

GORDITAS ROJAS DESHEBRADAS

Steps:

• For the chile colorado: Rehydrate the chiles by letting them steep in boiling water until pliable; drain.
• Puree the chiles in a blender with the oregano, cumin, 2 tablespoons water and some salt.
• Melt the lard in a large pot. Add the chile sauce and simmer for 5 minutes. Add the shredded beef and potatoes; simmer for 10 minutes more.
• For the gordita dough: In a stand mixer fitted with the dough hook, add the flour, baking powder and salt; mix to combine. Add the shortening and mix for about 5 minutes. Slowly added the warm water and milk; mix until the dough is firm but soft and won't stick to your fingers. (You might not use all the liquid, or you might need to add more.) Let rest for 10 mins.
• Portion the dough into 2.2-ounce balls and refrigerate overnight.
• Press the dough balls into tortillas by hand. Toast the tortillas on a griddle over medium-high heat.
• Slice open the tortillas and top with a small amount of refried beans and chile colorado.

CARNE DESHEBRADA AL MORRON

Steps:

• Fry the onion and pepper in oil.
• when cooked add the meat and cook 5 minutes.
• In blender blend tomato and garlic and guajillo and salt.
• add to the meat cook for 5 more minutes on low.
• serve how you like it.

CARNE DESHEBRADA EN SALSA ROJA RECIPE

Steps:

• Cook Beef: -put all beef ingredients in 5-6 qt heavy pot w/ 1 tsp salt and enough H2O (about 2 qts) to cover beef. Simmer, partially covered, skimming foam and adding more H2O if necessary to keep beef covered, until tender,~2 hrs -remove beef and shred when cooled -strain broth through sieve and skim off fat Make Sauce: -preheat broiler -toss tomatoes w/ 1 tbsp oil in a 4 sided sheet pan. Broil 3 to 4" from heat unitl softened and charred (10-12 mins) =slit guajillo lenghtwise, then stem and seed. Heat dry heavy med skillet over med heat until hot, then toast chiles in 2 batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in colour, about 30 secs per patch. Transfer to bowl and soak in hot water to cover until softened (20-30 mins) -toast peppercorns,cumin seeds,allspice and clove in hot skillet over med heat, stirring constantly, until fragrant and darker by a shade, 30 secs to 1 min. Transfer to a blender -drain soaked chiles and puree in blender w/ toasted spices,broiled tomatoes, onion,garlic and 3 chiles de arbol, 2 cups broth, and 1 tsp salt until smooth, ~ 2 mins. For spicer sauce, add 2 remaining chiles de arbol and puree again -heat remaining 2 tbsp oil in cleaned pot over med-high heat until it shimmers, then slowly add sauce, stirring (watch for spatters),and simmer,stirring frequently,5 mins. Add beef and 1 cup broth and cook over med-low heat stirring, intil meat is heated through, about 5 mins

SHREDDED BEEF TACOS CARNE DESHEBRADA RECIPE - (4.2/5)

Steps:

• Position your oven rack to the lower-middle position and heat the oven to 325°F. Meanwhile while the oven heats, combine the beer, vinegar, anchos, tomato paste, garlic, bay leaves, cumin, oregano, 2 teaspoons salt, 1/2 teaspoon pepper, cloves and cinnamon in a Dutch oven. Arrange the onion rounds in a single layer on bottom of the pot. Place the beef on top of onion rounds, in a single layer. Cover and cook until the meat is well browned and tender, 2 1/2 to 3 hours. While your beef mixture is cooking whisk the vinegar, water, sugar and salt in a large mixing bowl until the sugar is dissolved. Add the cabbage, onion, carrot, jalapeño, and oregano and toss to combine. Cover and then refrigerate for at least 1 hour or up to 24 hours. Drain this slaw mixture and stir in the cilantro right before serving. Using a slotted spoon, transfer your beef mixture to a large bowl, cover loosely with aluminum foil, and set aside. Strain the meat mixture's left over liquid through a fine-mesh strainer into a 2-cup liquid measuring cup (mind to not wash the pot). Discard the onion rounds and the bay leaves. Transfer the remaining solids to a blender. Let the strained liquid settle for 5 minutes, then skim any fat off surface. Add the water as needed to equal 1 cup. Pour this liquid in blender with reserved solids and blend until smooth, about 2 minutes. Transfer sauce to the now-empty pot. Using two forks, shed beef into bite-size pieces. Bring the sauce to simmer over medium heat. Add the shredded beef and stir and coat. Season with salt to taste. (Can be refrigerated for up to 2 days; gently reheat before serving.) Spool small amounts of the beef mixture into each warm tortilla and serve, provide plenty of slaw, queso fresco and lime wedges separately.

SHREDDED BEEF TACOS (CARNE DESHEBRADA) - ATK

Steps:

• For the Beef:.
• Position your oven rack to the lower-middle position and heat the oven to 325 degrees. Meanwhile while the oven heats, combine the beer, vinegar, anchos, tomato paste, garlic, bay leaves, cumin, oregano, 2 teaspoons salt, 1/2 teaspoon pepper, cloves and cinnamon in a Dutch oven. Arrange the onion rounds in a single layer on bottom of the pot. Place the beef on top of onion rounds, in a single layer. Cover and cook until the meat is well browned and tender, 2 1/2 to 3 hours.
• For the Cabbage-Carrot Slaw:.
• While your beef mixture is cooking whisk the vinegar, water, sugar and salt in a large mixing bowl until the sugar is dissolved. Add the cabbage, onion, carrot, jalepeño, and oregano and toss to combine. Cover and then refrigerate for at least 1 hour or up to 24 hours. Drain this slaw mixture and stir in the cilantro right before serving.
• To Finish:.
• Using a slotted spoon, transfer your beef mixture to a large bowl, cover loosely with aluminum foil, and set aside. Strain the meat mixture's left over liquid through a fine-mesh strainer into a 2-cup liquid measuring cup (mind to not wash the pot). Discard the onion rounds and the bay leaves. Transfer the remaining solids to a blender. Let the strained liquid settle for 5 minutes, then skim any fat off surface. Add the water as needed to equal 1 cup. Pour this liquid in blender with reserved solids and blend until smooth, about 2 minutes. Transfer sauce to the now-empty pot.
• Using two forks or meat rakes, shed beef into bite-size pieces. Bring the sauce to simmer over medium heat. Add the shredded beef and stir and coat. Season with salt to taste. (this beef can be refrigerated for up to 2 days; gently reheat before serving.).
• Spoon small amounts of the beef mixture into each warm tortilla and serve, provide plenty of slaw, queso fresco and lime wedges separately.