Ingredients:
4 lb of goat or beef shank, trimmed of excess fat
2 white onion, thinly sliced
2 cloves of garlic, minced
2 teaspoon of salt
2 teaspoons of dried oregano
2 teaspoons of ground cumin
1 teaspoon of black pepper
2 dried guajillo chili peppers, stemmed and seeded
2 dried ancho chili peppers, stemmed and seeded
2 dried pasilla chili peppers, stemmed and seeded
2 cups of beef or chicken broth
2 cups of water
2 tablespoons of olive oil
2 tablespoons of masa harina (corn flour) mixed with 1/4 cup of water
2 limes cut into wedges
2 cups of chopped cilantro
2 cups of chopped onion
2 cups of diced tomatoes
2 cups of diced cactus (optional)
2 cups of fresh corn tortillas
2 cups of sliced radishes
2 cups of crumbled queso fresco
2 cups of salsa
Instructions
Season the meat with the salt, oregano, cumin, and black pepper.
In a large pot or Dutch oven, heat the oil over medium-high heat.
Add the meat and brown on all sides, about 5 minutes per side.
Remove the meat from the pot and set it aside.
Add the onion and garlic to the pot and cook until softened, about 5 minutes.
Add the chili peppers, broth, water, and the meat back to the pot.
Bring the mixture to a simmer and cook for 2-3 hours, or until the meat is tender and falling apart.
Remove the pot from the heat and let it cool for a few minutes.
Remove the meat from the pot and shred it with two forks.
Return the meat to the pot and stir in the masa harina mixture. Cook for additional 5 minutes or until the sauce thickens.
Serve the meat with lime wedges, cilantro, onion, tomatoes, cactus, tortillas, radishes, queso fresco, and salsa.
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