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2 lbs. Beef Shank
\n2 lbs. Bone-in Beef Short Rib
\nSalt and pepper to taste
\n3 Ancho Peppers
\n6 Guajillo Peppers
\n2 Large roasted tomatoes
\n4 Whole cloves
\n\u00bd Teaspoon cumin seeds
\n\u00bd Teaspoon black peppercorns
\n4 Garlic Cloves
\n1 Teaspoon Mexican oregano
\n\u00bd Teaspoon Marjoram
\n\u00bd Medium-size white onion sliced
\n1- in of stick of Mexican cinnamon
\n\u00bd Cup white vinegar
\nSalt to taste
\nCorn tortillas
\nOaxacan melting cheese<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Season the meat with salt and pepper, then place in a large baking dish. Ingredients: 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 \u00bd Teaspoon cumin seeds \u00bd Teaspoon black peppercorns 4 Garlic Cloves 1 Teaspoon Mexican oregano \u00bd Teaspoon Marjoram \u00bd Medium-size white onion sliced 1- in of […]<\/p>\n","protected":false},"author":2,"featured_media":4102,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-256","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t<\/p>\nDirections:<\/h2>\n
\nClean and devein the peppers. Slightly toast them over a 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 in your blender.
\nToast 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 the vinegar.
\nOnce 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.
\nPour 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.
\nPreheat the oven to 350\u00ba F. Bake the meat in the baking dish covered with the aluminum foil for about 4 hours or until it is fork-tender.
\nDip tortilla\u2019s in the consom\u00e9, 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 consom\u00e9 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.
\nEnjoy !!<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"