Red Chile Shredded Beef
For the sauce:
- 2 dried New Mexican chiles
- 2 dried guajillo chiles
- 2 dried Ancho chiles
- 2 dried chiles de arbol
- 1/2 large sweet onion, peeled and chopped
- 3 cloves garlic, peeled and coarsely chopped
- 1 cup chicken stock (more, as necessary)
- 2 teaspoons ground cumin
- 2 teaspoons Mexican oregano
- 1 teaspoon kosher salt
- 1 teaspoon sugar
For the beef:
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 3- to 4-pound beef chuck roast, cut into two or three pieces, if necessary to fit in the crock pot
For the sauce:
Cut the heads off the chiles and shake out all the seeds. Cut the chiles up with a pair of scissors (or rip them by hand) into large pieces.
Heat a large skillet on medium low. Place the dried chile pieces in the skillet and toast until fragrant, shaking and tossing the chiles to prevent burning.
Bring a small pot of water to boil. Put the chiles into a glass bowl and pour enough boiling water into the bowl to cover the chiles. Place a lid or plate over the bowl and allow to sit for at least an hour, to soften the chiles.
When the chiles are soft, pull them out of the soaking water and place in a blender with the onions, garlic, chicken stock, cumin, oregano, salt, and sugar. Blend until liquefied, about a minute.
For the beef:
In a large pan, heat the oil over medium-high. Season the beef with salt and pepper. Add to the beef to the pan and cook for 3 minutes per side, until nicely browned.
Place meat in the slow cooker; add the red chile sauce. Cover and cook on low for 8 hours. When the meat is done cooking, remove the crock pot bowl and refrigerate overnight (or at least 8 hours).
Preheat oven to 375 degrees F.
Use a spoon to remove the congealed fat from around the beef. Discard the fat. Transfer beef to a large cutting board and either shred with two forks or chop with a large knife until shredded to desired consistency.
Place shredded beef in large baking dish. Stir up the remaining sauce in the crock pot, pour over the beef, and mix well. Bake in the preheated oven for 30 minutes. Turn the oven to broil on low and place baking dish under the broiler for 5 minutes, turning once to crisp as much of the meat as possible.
Serve in tacos or burritos or with eggs and beans.
This is absolutely unbelievable. Out of this world good. Two notes:
- This is obviously great for feeding a crowd, but if you’re like me and only have two people in the house, the leftovers also do really well in the freezer! You can reheat the frozen leftovers in a 350F oven for 45 minutes, easy.
- If it weren’t for Rebecca at Foodie with Family and her Cuban Pork recipe, I never would have thought to do crock pot shredded meat with the extra steps of refrigerating overnight, removing the fat, and subsequently crisping in the oven. And honestly, it really makes the recipe. Highly highly recommend making the effort to plan ahead and do the extra steps!