13/4 -2 pounds Beef Shanks - approximately 2 shanks
1/2 Tablespoon Kosher Salt
1 teaspoons cracked Black Pepper
3/4 cup Beef Broth -or- other broth
3 - 12 Chipotle Chilies in Adobo*
4 minced Garlic Cloves
1 Tablespoons ground Cumin
1 Tablespoons dried Oregano
1/4 teaspoon ground Cloves
2 Bay leaves
30 Corn Tortillas
15 slices of Cheddar Cheese
3/4 cup of fine diced White Onion
Hot sauce of your choice optional
Into the Instapot: beef shanks, salt, pepper, whole chipotle chielies in Adobo, garlic, cumin, oregano, cloves and bay leaves.
Pressure cook for 1 hour 20 minutes.
Let pressure release naturally for at least 15 minutes.
During that 15 minutes quickly warm tortillas in a skillet. Brush the skillet with oil and heat tortillas through on both sides to make pliable and to have them gently coated with oil from the griddle.
Strain contents over a bowl. Skim excess fat off consomé and taste to correct seasoning (you may like the addition of some lime juice). Shred the strained shanks.
Preheat oven to 425 degrees.
Assemble tacos and place onto parchment lined cookie sheets for crisping. Assembly:
On half of one tortilla place half a slice of cheese.
Top with one heaping Tablespoon of shredded beef.
Top with one teaspoon fine diced onion.
Top with hot sauce.
Fold tortilla in half pressing into the cheese point to ensure a better seal during baking.
Place on to the prepared cookie sheet.
If you are concerned that the tortillas will unfold during baking, weigh down with a fork or a spoon.
Bake tacos in the oven for 13-15 minutes, until crisp and browned.
Serve with a cup of consomé or other desired dips (guacamole, sour cream, queso, etc.)
*NOTES: Use the number of chipotle chilies for desired heat. I use 3 when it needs to be mild (Colette). If it needs to be spicy (Ray) I use the entire tin of chilies.