For the beef
1500gbeef shanks or Chuck roast meat - you can also use lamb meat or, more traditionally, goat
2dried ancho chiles
2chipotle in adobo
1 canchopped tomatoes
2 tspMexican oregano
1 tspdried thyme
2 tspground coriander seed
⅛ tspcinnamon (optional)
⅛ tspground clove (optional)
- salt and pepper to your taste
6 to 7 clovesgarlic
Deseed and stem the dried chiles.
Boil 250ml of beef stock, take off the heat and then soak the chiles for 30 mins.
Cut the beef into large chunks and brown on a high heat then remove to a plate.
Add the onion and garlic and saute. Add a little left over beef stock to deglaze the pan.
Add the beef and the onion and garlic to the slow cooker.
Puree the soaked chiles with the chipotle, the tomatoes and the herbs and spices in a blender until smooth.
Pour the puree over the beef and ensure everything is covered. Add more beef broth or water until the beef is mostly covered.
Cook on high for 4-5 hours until fork tender.
Remove the beef and shred, retaining the cooking liquid.
Dip a small tortilla in some of the cooking liquid/oil and place on flattop and when it starts getting a little brown, add some beef and shredded cheese.
Fold over and cook until getting crispy on both sides
Remove, open up carefully and add onion and cilantro and eat