Shredded Red Chile Meat Recipes

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SHREDDED RED-CHILE MEAT



Shredded Red-Chile Meat image

Tortillas, which of course can be used in a variety of ways, are also potential tacos. This recipe for a kind of shredded chile-sauced meat - beef, pork, chicken or lamb - goes perfectly with homemade tortillas.

Provided by Mark Bittman

Categories     brunch, dinner, lunch, project, appetizer, main course

Time 2h

Yield 4 or more servings

Number Of Ingredients 9

2 pounds boneless beef chuck, pork shoulder, lamb shoulder or chicken (thigh) meat, cut into 1-inch cubes
5 garlic cloves, peeled and lightly crushed
1 large onion, peeled and quartered
2 dried guajillo chiles, seeds and stems removed
2 dried ancho chiles, seeds and stems removed
2 bay leaves
1 tablespoon ground cumin
Salt and freshly ground black pepper
Cayenne

Steps:

  • In a large pot or Dutch oven, combine all the ingredients except the cayenne. Add water to cover, and bring to a boil, skimming off any foam that comes to the surface. Partly cover, and adjust the heat so that the mixture bubbles steadily; cook until the meat is very tender, 1 to 2 hours
  • Transfer the meat to a bowl, and let it cool, then shred it with your fingers. Discard the bay leaves, and transfer the garlic, onion and chiles to a blender along with a splash of the cooking liquid. Blend until smooth. Add the sauce to the meat, and toss. Taste and adjust the seasoning, adding a little cayenne if you want it spicier; you may want to overseason the meat slightly if you're using it as a filling. Use, or store in the fridge for up to a week, or in the freezer for up to a few months.

RED SHREDDED CHICKEN CHILI



Red Shredded Chicken Chili image

A good old, stay-warm shredded chicken chili to have on a chilly winter day! I used red pepper flakes to spice things up a bit. Top with cheese and sour cream and serve with corn muffins.

Provided by Autumn Pumpkin

Time 45m

Yield 6

Number Of Ingredients 10

2 tablespoons canola oil
½ medium red onion, chopped
½ medium green bell pepper, chopped
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can dark red kidney beans, drained
2 teaspoons ground cumin
½ teaspoon chili powder
½ teaspoon dried oregano
3 cups shredded rotisserie chicken

Steps:

  • Heat oil in a pot over medium-high heat. Saute onion, bell pepper, and garlic in the hot oil until onion is soft, about 5 minutes. Add tomatoes, kidney beans, cumin, chili powder, and oregano. Let simmer for 15 minutes.
  • Stir in chicken and simmer for 10 minutes. Serve hot.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 22.5 g, Cholesterol 52.5 mg, Fat 10.7 g, Fiber 7.3 g, Protein 25.5 g, SaturatedFat 1.9 g, Sodium 370.9 mg, Sugar 0.7 g

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