Our perfectly-seared T-bone steak is elevated by the addition of a garlicky, tangy chimichurri rojo for an elegant meal that takes only half an hour to prepare.

The preparation is as inspired by barbecue pulled pork as it is by carne con chile rojo. That means that the glossy hunks and slivers of meat taste as good piled into buns as they do over rice or ...

1 kg potatoes peeled and boiled 2 tomatoes diced 1 onion sliced 3 cloves garlic 4 slices fresh ginger 1 capsicum cubed 4 Green chilies 150g tomato paste 1 teaspoon curry powder 1 tablespoon oil ...

Hot Ones brand Rojo Los Calientes Hot Sauce by Heatonist, 1 gallon and 5 ounces sizes, UPC 8-51444-00810-03 ...

Transfer sauce to now-empty pot. Using 2 forks, shred beef into bite-size pieces. Bring sauce to simmer over medium heat. Add beef and stir to coat. Season with salt to taste.

Transfer sauce to now-empty pot. Using 2 forks, shred beef into bite-size pieces. Bring sauce to simmer over medium heat. Add beef and stir to coat. Season with salt to taste.

Carne deshebrada, literally meaning “shredded beef,” is a common offering at Mexican taco stands. It’s made by braising a large cut of beef until ultra-tender and then shredding the meat and tossing ...