Caldo de Res Quesatacos with Broth Dip and Lime Slaw

Method

1. Rinse the shank and put it in a 4 L pot with the water, half of the onion (in one piece), the peeled garlic, bay leaves and half of the salt. Bring to the boil on high heat, skim off the foam, then turn down to low heat, set the lid ajar and simmer for 1 h 45 min, until the meat pulls apart easily with a fork.

   Add in this stepBone-in beef shank 400 gWater 1.6 LWhite onion ½Garlic cloves 3Bay leaves 1Salt ¾ tsp

   high heat→low heat

2. Cut the carrot into 1 cm dice, add it to the broth and simmer on low heat for 15 min more, until tender. The carrot goes into the dipping broth later.

   Add in this stepCarrot 1

   low heat

3. Meanwhile make the slaw: slice the cabbage as thinly as you can, then toss it in a bowl with the juice of half the lime, part of the salt and half of the cilantro, chopped. Leave it to soften slightly.

   Add in this stepWhite cabbage 100 gLime ½Salt ¼ tspFresh cilantro 5 g

4. Lift out the meat and remove the bone; scoop the marrow out with a small spoon and add it to the meat. Shred finely with two forks and mix in the rest of the salt and 2–3 tablespoons of broth so it stays juicy. Spoon 1–2 tablespoons of the orange fat floating on the broth into a small bowl.

   Add in this stepSalt ½ tsp

5. Heat a 26 cm frying pan on medium heat. Mix the saved fat with the oil and brush it on one side of each tortilla; lay them oiled side down in the pan. Cover half of each with cheese and meat, fold over, and cook 3 at a time for 3 min per side, until the cheese has melted and the outside is crisp and golden. Make 6 tacos in total.

   Add in this stepCorn tortillas 6Oaxaca cheese or Monterey Jack, grated 90 gNeutral oil 2 tsp

   medium heat

6. Finely chop the remaining onion, cilantro and chile and cut the rest of the lime into wedges. Reheat the broth until steaming, ladle it with the carrot into small cups and top with onion, cilantro, chile and a squeeze of lime. Dunk the tacos in the broth and eat with the slaw.

   Add in this stepWhite onion ½Fresh cilantro 5 gSerrano or jalapeño chile 1Lime ½