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

Tender shredded skirt steak simmered in a rich, smoky sauce made from guajillo chilies, tomatoes, and aromatic spices. This traditional Mexican dish delivers complex flavors perfect for tacos or serving over rice.

6 servings

3 hr 28 min

Published October 4, 2025

Ingredients

•3 pounds skirt steak
•1 whole white onion
•3 whole garlic cloves
•2 whole Turkish bay leaves
•¼ teaspoon black peppercorns
•3 whole whole allspice
•1 whole whole clove
•¾ pound tomatoes
•3 tablespoons vegetable oil
•3 ounces dried guajillo chiles
•¼ teaspoon black peppercorns
•¼ teaspoon cumin seeds
•3 whole whole allspice
•1 whole whole clove
•½ cup chopped white onion
•3 whole large garlic cloves
•3 whole dried chiles de árbol
•1 piece coffee/spice grinder
•1 serving accompaniments

Cooking Instructions

1.
Put all beef ingredients in a 5- to 6-quart heavy pot with 1 teaspoon salt and enough water (about 2 quarts) to cover beef. Simmer, partially covered, skimming foam and adding more hot water if necessary to keep beef covered, until tender, about 2 hours.
120 min
2.
Remove beef and shred (once cool).
15 min
3.
Strain broth through a fine-mesh sieve into a bowl, discarding solids, and skim off fat.
10 min
4.
Preheat broiler.
5 min
5.
Toss tomatoes with 1 tablespoons oil in a 4-sided sheet pan. Broil 3 to 4 inches from heat until softened and charred, 10 to 12 minutes.
12 min
6.
Slit guajillo chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet (not nonstick) over medium heat until hot, then toast chiles in 2 batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and soak in hot water to cover until softened, 20 to 30 minutes.
30 min
7.
Toast peppercorns, cumin seeds, allspice, and clove in hot skillet over medium heat, stirring constantly, until fragrant and a shade darker, 30 seconds to 1 minute. Transfer to a blender.
1 min
8.
Drain soaked chiles and purée in blender with toasted spices, broiled tomatoes, onion, garlic, 3 chiles de árbol, 2 cups broth, and 1 teaspoon salt until smooth, about 2 minutes. For a spicier sauce, add remaining 2 chiles de árbol and purée again.
5 min
9.
Heat remaining 2 tablespoons oil in cleaned pot over medium-high heat until it shimmers, then slowly add sauce, stirring (it will spatter), and simmer, stirring frequently, 5 minutes. Add beef and 1 cup broth (reserve remainder for another use) and cook over medium-low heat, stirring, until meat is heated through, about 5 minutes.
10 min

Ingredients

•3 pounds skirt steak

•1 whole white onion

•3 whole garlic cloves

•2 whole Turkish bay leaves

•¼ teaspoon black peppercorns

•3 whole whole allspice

•1 whole whole clove

•¾ pound tomatoes

•3 tablespoons vegetable oil

•3 ounces dried guajillo chiles

•¼ teaspoon black peppercorns

•¼ teaspoon cumin seeds

•3 whole whole allspice

•1 whole whole clove

•½ cup chopped white onion

•3 whole large garlic cloves

•3 whole dried chiles de árbol

•1 piece coffee/spice grinder

•1 serving accompaniments

Cooking Instructions

Put all beef ingredients in a 5- to 6-quart heavy pot with 1 teaspoon salt and enough water (about 2 quarts) to cover beef. Simmer, partially covered, skimming foam and adding more hot water if necessary to keep beef covered, until tender, about 2 hours.

120 min

Remove beef and shred (once cool).

15 min

Strain broth through a fine-mesh sieve into a bowl, discarding solids, and skim off fat.

10 min

Preheat broiler.

5 min

Toss tomatoes with 1 tablespoons oil in a 4-sided sheet pan. Broil 3 to 4 inches from heat until softened and charred, 10 to 12 minutes.

12 min

Slit guajillo chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet (not nonstick) over medium heat until hot, then toast chiles in 2 batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and soak in hot water to cover until softened, 20 to 30 minutes.

30 min

Toast peppercorns, cumin seeds, allspice, and clove in hot skillet over medium heat, stirring constantly, until fragrant and a shade darker, 30 seconds to 1 minute. Transfer to a blender.

1 min

Drain soaked chiles and purée in blender with toasted spices, broiled tomatoes, onion, garlic, 3 chiles de árbol, 2 cups broth, and 1 teaspoon salt until smooth, about 2 minutes. For a spicier sauce, add remaining 2 chiles de árbol and purée again.

5 min

Heat remaining 2 tablespoons oil in cleaned pot over medium-high heat until it shimmers, then slowly add sauce, stirring (it will spatter), and simmer, stirring frequently, 5 minutes. Add beef and 1 cup broth (reserve remainder for another use) and cook over medium-low heat, stirring, until meat is heated through, about 5 minutes.

10 min