2 whole dried guajillo or Mulato chilies, seeds and stems remove (optional)
1 tbs chipotle in adobe sauce, chilli chopped and mixed with sauce
1 onion, halved
4 clove garlic
3 coriander roots and stalks, leaves reserved to garnish
1 tsp. dried oregano
1 tsp. cumin seeds
1/4 cup of apple cider vinegar
1 cup of freshly squeezed orange juice
750ml beef stock
Salt and pepper
1 handful of grated Manchego cheese
Salsa
1 telegraph cucumber, diced
1 tomato diced
Juice of 1 lime, plus extra to serve
Pre heat the oven to 170C.
Toast the dried chillies (if using) on one side of a large heavy based casserole pan over a medium heat until puffed and lightly browned (about 5 minutes). In the same pan add the whole tomatoes and onion on the other side blacken slightly. Remove.
Heat oil in the pan over a high heat and add the shanks season with salt and pepper. Once browned all over add the dried toasted chillies, torn and chipotle, blackened tomatoes and onions, garlic, coriander root, oregano and cumin seeds. Deglaze with vinegar then add orange juice and stock. Bring to the boil then cover with lid and cook in the oven for 2 hours or until meats fall easily away from bone. Cool to room temperature, then chill in the pan, in the fridge overnight.
The next day the fat will have solidify on the top. Scoop fat off and place a few tablespoons into a large pan.
Return pan to the heat and warm through until shanks are hot. Shred the meat off the bones and discard bones.
For the salsa, combine ingredients together with a pinch of salt and the reserved coriander leaves.
Place some cheese and shredded meat onto each tortilla. Fold over to sandwich and fry in the lamb fat for a minute on each side until crispy. Serve with salsa and broth on the side (so you can dip taco into broth).
