Ingredients
For the Beef
1½ kg (3.3 lb) beef shank or beef osso buco, bone-in
About 3 liters (12½ cups) water
½ white onion
6 garlic cloves
2 bay leaves
1 tsp ground cumin
1 tsp Mexican oregano
½ tsp black pepper
Salt, to taste
For the Chile Adobo
5 guajillo chiles, cleaned and seeded
2 ancho chiles, cleaned and seeded
2 árbol chiles, optional
¼ white onion
3 garlic cloves
½ tsp ground cumin
½ tsp oregano
3 black peppercorns
2 cloves, optional
1 tbsp apple cider vinegar
1 cup reserved beef broth
Salt, to taste
For Serving
Corn tortillas
Finely diced white onion
Fresh cilantro, chopped
Lime wedges
Salsa of your choice
Avocado, optional
Radishes, optional
👩🍳 Instructions
- Cook the Beef
Place the beef shank in a large pot. Add the water, onion, garlic, bay leaves, cumin, oregano, black pepper, and salt.
Bring to a boil and skim off any foam from the surface. Cover and simmer over medium-low heat for 2½–3½ hours, or until the meat is very tender and easily pulls away from the bone.
If using a pressure cooker, cook for approximately 50–60 minutes. - Prepare the Chiles
Remove the stems, seeds, and veins from the guajillo and ancho chiles.
Lightly toast them on a hot skillet or griddle for a few seconds on each side, making sure they do not burn.
Transfer the chiles to hot water and soak for 10–15 minutes, until softened. - Prepare the Adobo
Add the softened chiles, onion, garlic, cumin, oregano, peppercorns, cloves, vinegar, and 1 cup of reserved beef broth to a blender.
Blend until completely smooth, then strain the sauce through a fine-mesh sieve. - Shred the Beef
Remove the cooked beef from the pot and let it cool slightly.
Separate the meat from the bones and shred it into medium-sized pieces. Remove excess fat while keeping a little for extra flavor and juiciness.
Reserve the cooking broth. - Cook the Beef with the Adobo
Heat 1 tablespoon of oil or some of the reserved beef fat in a clean pot.
Add the strained adobo and cook over medium heat for 5–8 minutes, stirring frequently.
Add the shredded beef and ½–1 cup of the reserved broth. Stir well and simmer over low heat for 15–20 minutes, allowing the meat to absorb the rich adobo flavor.
Taste and adjust the salt if needed. - Warm the Tortillas
Heat the corn tortillas on a hot griddle until warm and slightly toasted.
For extra flavor, lightly dip them in the beef fat or broth before placing them on the griddle. - Assemble the Tacos 🌮
Fill each warm tortilla generously with the flavorful beef.
Top with diced onion, fresh cilantro, and a squeeze of lime. Serve with salsa, radishes, avocado, and a small bowl of the reserved broth as a delicious consomé.