Tacos de birria estilo Tijuana

Method

1. 1 Roast the dried chilies for 40 seconds, then soak them in hot water and blend them with tomatoes, garlic, cinnamon, star anise, and vinegar.
2. 2 Simmer the beef shank in sauce with enough water to cover it for 3 hours, until the meat can be easily torn apart with a fork.
3. 3 Strain the broth into consommé and skim off the red fat that floats to the surface, setting it aside.
4. 4 Dipping the tortilla into the red oil and then pan-frying it is the step that gives the tortilla its characteristic reddish-orange crust, typical of Tijuana.
5. 5 Sprinkle Oaxaca cheese and shredded meat onto half of the pastry, then fold it over and press for 2 minutes on each side until the crust is crispy.
6. 6 Served with a small bowl of hot consommé for dipping, along with chopped onions and cilantro.

With an appliance

• Pressure cooker 2 hr

  Replace step 2: simmer under high pressure for 55 minutes, then release the pressure naturally; the simmering liquid is less concentrated, so simmer for an additional 15 minutes to achieve a richer consommé.