Beef Tacos Full of Flavor

Homemade Beef Tacos Full of Flavor

Ingredients

For cooking the meat:
1.5 kg beef shank with bone
3 liters of water, approximately
1/2 white onion
6 cloves of garlic
2 bay leaves
1 teaspoon of cumin
1 teaspoon of Mexican oregano
1/2 teaspoon of black pepper
Salt to taste
For the marinade:
5 guajillo chiles, cleaned and seeded
2 ancho chiles, cleaned and seeded
2 árbol chiles, optional
1/4 onion
3 cloves of garlic
1/2 teaspoon of cumin
1/2 teaspoon of oregano
3 black peppercorns
2 cloves, optional
1 tablespoon of apple cider vinegar
1 cup of the meat cooking broth
Salt to taste
To serve:
Corn tortillas
Finely chopped white onion
Chopped fresh cilantro
Lime wedges
Salsa to taste
Avocado, optional
Radishes Optional

Preparation
1. Cook the meat
Place the beef shank in a large pot. Add the water, onion, garlic, bay leaves, cumin, oregano, pepper, and salt to taste.
Bring to a boil and skim off any foam that rises to the surface. Cover the pot and cook over medium-low heat for 2.5 to 3.5 hours, until the meat is very tender and easily falls off the bone.
In a pressure cooker, cook for 50 to 60 minutes.

1. Prepare the chiles
Remove the seeds and veins from the guajillo and ancho chiles.
Lightly toast them on a hot griddle for a few seconds on each side, being careful not to burn them.
Place them in hot water and let them soak for 10 to 15 minutes, until softened.

1. Prepare the marinade
Place the rehydrated chiles, onion, garlic, cumin, oregano, peppercorns, cloves, vinegar, and one cup of the cooking broth in a blender.
Blend until smooth. Strain the marinade to remove any remaining skin or seeds.

1. Shred the meat
Remove the meat from the pot and let it cool slightly.
Separate the meat from the bones and shred it into medium-sized pieces. Remove excess fat, but leave some to keep it juicy.
Reserve the broth.

1. Cook the meat with the marinade
In a clean pot, heat one tablespoon of oil or a little of the cooking fat.
Pour in the strained marinade and cook for 5 to 8 minutes over medium heat, stirring constantly.

Add the shredded meat and ½ to 1 cup of the reserved broth. Mix well and cook over low heat for 15 to 20 minutes, until the meat absorbs the flavor and is juicy.
Taste and adjust the salt.

1. Warm the tortillas
Warm the tortillas on a griddle.

For extra flavor, you can lightly dip them in the meat’s fat or broth before placing them on the griddle.

1. Assemble the tacos
Place a generous portion of meat on each warm tortilla.
Add chopped onion, cilantro, and a few drops of lime juice. Serve with salsa, radishes, avocado, and a small bowl of the broth as a consommé.

Final tip
Prepare the meat a day ahead and let it marinate in the refrigerator. The next day it will be even more flavorful and juicy.