These tacos are so good you can't have just one. Also, who doesn't love a great taco? After-all it's everyone's favorite handheld meal.
175 Gr. Dried Ancho Chilies
35 Gr. Dried Guajillo Chilies
35 Gr. Morita Chilies
6 Gr. All Spice
3 Gr. Star Anise
6 Gr. Cinnamon Stick
4 Gr. Cumin
750 Gr. Tomatoes, quartered
700 Gr. White Onion
65 Gr. Fresh Garlic
¾ Cup Manteca (Lard)
1 Qt. Water
Salt to taste
Roast tomatoes at 400 degrees for 20 minutes
Melt Manteca in a pot and sweat the onions and garlic for 5 minutes
Add the star anise, cumin, and cinnamon, sweat until fragrant
Add chilies and roasted tomatoes
Add 1 Qt. of water, bring to a boil
Simmer for 10 minutes
Remove from heat
Puree until smooth
Cool and store properly.
The recipe above will produce enough Barbacoa base for a couple batches. My family and friends love this dish so much that I always make a large batch and freeze whatever I don’t use.
Once the base is cooled and you’re ready to work, Arrange your R-C Ranch Wagyu Beef Shanks in a shallow pan. I like to use a foil roasting pan. Spoon enough Barbacoa mixture over each shank and coat completely. Arrange the shanks in a Crock-pot, a countertop roasting oven or any shallow roasting pan that can be covered with a tight-fitting lid or Aluminum Foil.
Pour an additional 1 ½ Cup of Barbacoa base over the shanks and cook.
This dish will be cooked using the braising method utilizing both dry & moist heat. If you’re using a crock-pot set it to low and cook for 8 hours, if using a counter-top roaster or your oven set the temp to 275 degrees and cook for 8 hours or until you’re able to pull the shanks apart with a fork.
After you’ve reached the end of the cook time, check the shanks by pulling them apart with a fork. The meat should be tender enough to easily shred with a fork. Using a slotted spoon, transfer the shanks to a large oven safe dish or pan trying to reserve as much Barbacoa base as you can. Shred and blend the sauced shanks, cover, and keep warm until ready to serve.
Warm up your favorite tortillas and top with R-C ranch Wagyu Beef Shank Barbacoa, Flame roasted Poblano chili slices, diced white onion, Cotija cheese, cilantro, thinly sliced radish, and your favorite salsa. Enjoy!
Poblano chilis can be roasted of an open flame on your grill or cook-top. Simply place the chili over a flame and roast until the skin develops a nice dark char. Place the charred Poblanos into a zip-lock bag, seal and let sit for 10 minutes. Remove from bag and remove the skin by gently pulling it away from the pepper, cut the pepper open and remove the seeds and cut into slices.