Shredded Red-Chile Meat

• 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

1. In a large pot or Dutch oven, combine all the ingredients except the cayenne.
2. Add water to cover, and bring to a boil, skimming off any foam that comes to the surface.
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. Transfer the meat to a bowl, and let it cool, then shred it with your fingers.
5. Discard the bay leaves, and transfer the garlic, onion and chiles to a blender along with a splash of the cooking liquid.
6. Blend until smooth.
7. Add the sauce to the meat, and toss.
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. Use, or store in the fridge for up to a week, or in the freezer for up to a few months.

boneless beef chuck, garlic, onion, guajillo chiles, ancho chiles, bay leaves, ground cumin, salt, cayenne

Taken from cooking.nytimes.com/recipes/1016125 (may not work)