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.
