Name: Shredded Beef in Guajillo Sauce (_Carne Deshebrada en Salsa Roja_ )
Cook time: 1 hr
Total time: 3 hr
Yield: Makes 8 (about 20 tacos) servings
Ingredients: 3 pounds skirt steak; 1 white onion, quartered; 3 garlic cloves; 2 Turkish bay leaves or 1 California; 1/4 teaspoon black peppercorns; 3 whole allspice; 1 whole clove; 3/4 pound tomatoes (2 to 3 medium), quartered; 3 tablespoons vegetable oil, divided; 3 ounces dried guajillo chiles, wiped clean; 1/4 teaspoon black peppercorns; 1/4 teaspoon cumin seeds; 3 whole allspice; 1 whole clove; 1/2 cup chopped white onion; 3 large garlic cloves; 3 to 5 dried chiles de árbol, wiped clean, stemmed, and seeded, or 1/2 teaspoon hot red-pepper flakes; Equipment: an electric coffee/spice grinder; Accompaniments: hot corn tortillas or rice; cooked black beans (rinsed and drained if canned); chopped white onion; lime wedges

Shredded Beef in Guajillo Sauce (Carne Deshebrada en Salsa Roja )Kim Badawi

In Guadalajara, this is not an uncommon breakfast, served with warm tortillas and sometimes rice and beans—since it is tequila country, we can only imagine that it's probably an excellent hangover remedy—but it's definitely flavorful enough to be a big hit at dinnertime, too. We particularly like the richness and suppleness of skirt steak, but any cut of beef with a pronounced grain, like flank or brisket, will do.

Cooks' note:

Beef can be cooked and shredded 2 days ahead, then chilled in strained broth (skim off solidified fat). Reheat before using.

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