Shredded Skirt Steak in Guajillo Sauce
Shredded Skirt Steak in a Guajillo Sauce infused with spices.
Equipment
- Instant Pot
- Slow Cooker
- Stock Pot
- Blender
Ingredients
- 2 lbs Skirt Steak
- .5 Cup Sofrito
- 3 Bay Leaves
- 1 Cup Beef Stock
- Salt and Pepper To taste
- 3 Guajillo Chillies
- 2 Chile de Arbol (bird's beak chile)
- 4 Garlic Cloves
- 3 Roma Tomatoes
- 1 Onion
- 1 Jarred Roasted Red Red Pepper
- 1 tbsp Ginger
- 1 bunch Cilantro (Leaves and stems)
- 1 tsp Cumin
- 1 tsp Cinnamon
- 1 tbsp Oregano
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Sugar Substitute
Instructions
- Start by cutting the skirt steak in chunks and seasoning with salt and pepper or complete seasoning of choice.
- Add the seasoned beef chunks, sofrito, bay leaves and beef stock to your Instant Pot or Pressure Cooker. Cook on high pressure for 40 minutes.
- While the meat is cooking, chop the tomatoes, and half of the onion.
- Slice the other half of the onion and the roasted red pepper and set aside.
- Broil the tomatoes, onions and garlic with a little olive oil for 5-8 minutes until they have some color, but are not completely cooked. Set aside and let them rest while you prepare the chilies.
- Remove seeds and veins from the chilies and cut in smaller pieces.
- Place the chopped chilies in a small pot or microwave safe bowl and cover with water. Bring the water to boil. Once the water is boiling, remove from heat and let it cool for a few minutes.
- Once the meat is ready, remove from the pressure cooker. Let it cool down a little before shredding. Keep the juices from the beef in a separate bowl.
- Shred the beef using your hands or 2 forks.
- In a blender, combine some of the reserved cooking juices (about a cup) with the roasted onion, garlic and tomatoes with the chilies, cilantro, spices (ginger, cinnamon, cumin, oregano) and cider vinegar and sugar substitute. Blend and taste. Adjust salt and pepper to taste.
- In your Instant Pot, or a large stock pot, sauté the reserved sliced half onion and roasted red pepper for a couple of minutes. Then add the shredded beef and guajillo sauce and cook covered for 5 minutes (1 minute if using high pressure).
- Serve in tacos, with riced cauliflower and black beans or low carb vegetables of choice.