2 lbs. Beef Shank
2 lbs. Bone-in Beef Short Rib
Salt and pepper to taste
3 Ancho Peppers
6 Guajillo Peppers
2 Large roasted tomatoes
4 Whole cloves
½ Teaspoon cumin seeds
½ Teaspoon black peppercorns
4 Garlic Cloves
1 Teaspoon Mexican oregano
½ Teaspoon Marjoram
½ Medium-size white onion sliced
1- in of stick of Mexican cinnamon
½ Cup white vinegar
Salt to taste
Oaxacan melting cheese
Season the meat with salt and pepper, then place in a large baking dish.
Clean and devein the peppers. Slightly toast them over medium heat, making sure you do not burn them (burned peppers make the dish taste bitter). Soak peppers in a cup of hot water for 20 minutes. Roast the onion and garlic and place them in your blender.
Toast the whole cloves, cumin seeds, and black peppercorns (this is a quick step that only takes a few seconds). Place them in your blender along with the roasted tomatoes, herbs, onion, cinnamon, and vinegar.
Once peppers are soft, drain, add to the blender, and puree until you have a smooth sauce. Add a few tablespoons of water only if your blender is having a hard time processing it. Season the sauce with salt.
Pour the sauce over the meat, making sure it is covered all over with the salsa. Cover the baking dish with aluminum foil and refrigerate overnight or for at least 4 hours to allow all the meat to absorb the flavors.
Preheat the oven to 350º F. Bake the meat in the baking dish covered with the aluminum foil for about 4 hours or until it is fork-tender.
Dip tortilla’s in the consomé, the sauce you cooked the meat in, and throw them on a hot skillet, sprinkle with cheese and beef and cook until crunchy and melted. Reserve a cup of consomé on the side to dip your tacos in. You can also cook this in an instant pot. Throw all the ingredients in and cook for 50 minutes on the stew setting with a 10-minute natural release.