Beef Oilachiles
Ingredients
- 800 gBeef chuck (whole)
- 4 pcRound tomato (peeled)
- 1 pcYellow onion (halved)
- 2 pcGarlic (crushed)
- 2 pcHot chili pepper (seeded)
- 2 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 0.5 pcFresh cilantro (chopped)
- 2 pcGuajillo Chili (seeded and rehydrated)
- 1 pcAncho Chili (seeded and rehydrated)
Method
Tender shredded beef strands bathed in a dense, vibrant brick-red sauce. The aroma of toasted chili and melted onion promises a bold, direct flavor profile.
- 1
In a pot with smoking olive oil, brown the chuck steak on all sides. The crust must be dark brown to develop the juices. Season with sea salt.
- 2
Cover with water. Add half of the onion and the garlic. Cook over low heat until the meat pulls apart easily with a fork. Remove the beef and shred it into strips.
- 3
Rehydrate the guajillo and ancho chilies in hot water. Blend the tomatoes with the chilies (fresh, guajillo, and ancho) and the remaining onion. Pass through a fine-mesh sieve to obtain a smooth and fluid texture.
- 4
Pour the sauce into the degreased pot. Reduce until it coats the back of a spoon. Return the shredded meat to soak up the sauce.
Frequently asked questions
How do you get this dish right?
- Keep the cooking broth; it's perfect for thinning the sauce if it reduces too much.
- Shred the meat while it's still hot; the fibers separate much more easily.
How long does this dish keep?
Keep for up to 3 days in the fridge. The sauce will set; reheat gently with a splash of water.
