Beef Oilachiles

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.

• Prep time: 20 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 538
• Protein: 42 g
• Carbs: 11 g
• Fat: 44 g

Ingredients

• 800 g Beef chuck ( whole )
• 4 piece Round tomato ( peeled )
• 1 piece Yellow onion ( halved )
• 2 piece Garlic ( crushed )
• 2 piece Hot chili pepper ( seeded )
• 2 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 0.5 piece Fresh cilantro ( chopped )
• 2 piece Guajillo Chili ( seeded and rehydrated )
• 1 piece Ancho Chili ( seeded and rehydrated )

Instructions

1. Sear the meat

   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. Poach and shred

   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. Prepare the sauce base

   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. Reduce and bind

   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.

Chef's tips

• 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.

Storage

Keep for up to 3 days in the fridge. The sauce will set; reheat gently with a splash of water.