Shredded Red-Chile Meat

1. 1

   In a large pot or Dutch oven, combine all the ingredients except the cayenne.

2. 2

   Add water to cover, and bring to a boil, skimming off any foam that comes to the surface.

3. 3

   Partly cover, and adjust the heat so that the mixture bubbles steadily; cook until the meat is very tender, 1 to 2 hours

4. 4

   Transfer the meat to a bowl, and let it cool, then shred it with your fingers.

5. 5

   Discard the bay leaves, and transfer the garlic, onion and chiles to a blender along with a splash of the cooking liquid.

6. 6

   Blend until smooth.

7. 7

   Add the sauce to the meat, and toss.

8. 8

   Taste and adjust the seasoning, adding a little cayenne if you want it spicier; you may want to overseason the meat slightly if youre using it as a filling.

9. 9

   Use, or store in the fridge for up to a week, or in the freezer for up to a few months.

* Per serving · 4 servings · Values may vary.

No additional tips available.