Birria Tacos

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.

Place in the microwave at 15 second intervals until toasted and tender. It should take around 30 seconds.

Place the chili peppers in a heatproof bowl full of boiling water and let soak for 20 minutes.

Season the Beef Shank (2 lb) all over with half of the Salt (1/2 Tbsp).

In a dutch oven, heat Neutral Oil (3 Tbsp) over medium-high heat. Add the meat and sear until browned. Remove from the pot and set aside.

To the same pot, add White Onion (1) and cook until soft. Add Garlic (5 cloves), Dried Oregano (1 Tbsp), and Ground Cinnamon (1/2 tsp) and cook for another minute.

Add meat, Diced Tomatoes (1 can), peppers, Chipotle Peppers in Adobo Sauce (2), Bay Leaves (2), Apple Cider Vinegar (1 Tbsp), Beef Broth (6 cups), and the rest of the Salt (1/2 Tbsp) 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.

Place meat in a heatproof bowl, shred and return to the pot.

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.