Cooking Instructions
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Step 1
Cut the tops off and remove the seeds of the
Guajillo Chiles (3)
and
Mulato Peppers (2)
. Cut into flat pieces and put them on a microwave-safe plate.
Step 2
Place in the microwave at 15 second intervals until toasted and tender. It should take around 30 seconds.
Step 3
Place the chili peppers in a heatproof bowl full of boiling water and let soak for 20 minutes.
Step 4
Season the
Beef Shank (905 g)
all over with half of the
Salt (15 g)
.
Step 5
In a dutch oven, heat
Neutral Oil (45 mL)
over medium-high heat. Add the meat and sear until browned. Remove from the pot and set aside.
Step 6
To the same pot, add
White Onion (1)
and cook until soft. Add
Garlic (5 cloves)
,
Dried Oregano (5 g)
, and
Ground Cinnamon (1 g)
and cook for another minute.
Step 7
Add meat,
Diced Tomatoes (1 can)
, peppers,
Chipotle Peppers in Adobo Sauce (2)
,
Bay Leaves (2)
,
Apple Cider Vinegar (15 mL)
,
Beef Broth (1.4 L)
, and the rest of the
Salt (15 g)
to the pot. Bring the pot to a boil. Then lower heat to medium and simmer for 2 hours or until meat is falling apart.
Step 8
Place meat in a heatproof bowl, shred and return to the pot.
Step 9
Assemble tacos on
6-Inch Corn Tortillas (24)
. Top with beef,
Pickled Red Onions (to taste)
, and sprinkle some
Fresh Cilantro (to taste)
. Serve with the broth for dipping, and squeeze some
Limes (to taste)
if needed.
