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Mexican


Makes 8-10 (1/2 for 2 people)
2 lbs. beef shanks or chuck roast (don't use a lean cut of meat)
5 cloves of garlic, lightly crushed and peeled
1 small onion, halved and peeled
3 dried guajillo peppers, stems and seeds removed
7 dried chilis arbol, stems and seeds removed
1/2 tsp. oregano
1 cinnamon stick
2 bay leaves
8 cups water
1 cup crushed tomatoes
8-10 small corn or flour tortillas
2 cups shredded Monterey Jack cheese or queso blanco
vegetable oil or butter for frying
salt, black pepper, and garlic powder to taste

Garnishes
chopped raw onion (or pickled)
chopped cilantro
lime wedges

Season the beef on both sides with salt and garlic powder. In a large Dutch oven, sear the meat over medium-high heat. Add the garlic, dried chilis, onion, oregano, cinnamon stick, bay leaves, and eight cups of water. Reduce the heat and simmer for one hour.

Discard the cinnamon stick and bay leaves. Remove all of the other solids except the meat with a slotted spoon and puree them in a food processor. Return them to the pot with a cup of crushed tomatoes or plain tomato sauce. Season to taste with salt, black pepper, and garlic powder. Continue to simmer the beef, uncovered, for two hours or until fork tender. Keep an eye on the liquid and top off with water as needed.

Remove the beef from the pot, shred it, and set it aside. Set up your tortillas, cheese, and beef nearby while you set up a frying pan on medium-high heat. Fry each taco with a little vegetable oil or butter (about half a teaspoon), but first dip each tortilla into the braising liquid. This will give the taco its trademark rusty color and additional flavor.

Sprinkle cheese, beef, and more cheese on the tortilla before carefully folding over and cooking for about a minute on each side. Serve these beauties with chopped onion, cilantro, lime wedges, and small bowls of the braising liquid on the side for dipping. This consommé is what truly makes the dish.

Unrated