Carne deshebrada

Method

1. 1 Boil the beef shank with salt, garlic, and half an onion for 80 minutes.
2. 2 Shred the meat into strands while it's still warm but has drained of the boiling water.
3. 3 Sauté the shredded meat in hot oil for 6 minutes until the ends are crispy; this is the difference from braised shredded beef.
4. 4 Sauté the onion, jalapeño, garlic, and cumin for 3 minutes.
5. 5 Add chopped tomatoes and sauté for 10 minutes until the sauce clings to the meat, sprinkle with cilantro and wrap in tortillas.

With an appliance

• Pressure cooker 1 hr

  Replace step 1: high-pressure boil the beef shank for 35 minutes, then release the pressure naturally and let it drain before shredding.