Tacos are the calling card at Quiero Tacos in San Diego. This Ossobuco Taco is among the favorites. Watch for a story about Quiero Tacos, along with more great content, in el Restaurante’s September/October issue coming next week!Recipe and photo courtesy of Quiero Tacos
Makes 6 to 7 tacos
1.5 kg of beef shank
1 T. of oregano
1⁄4 T. paprika
3 c. of water
1⁄2 c. cut mushrooms
3 jitomates (globe tomatoes)
1 oz. aromatic herbs
6 - 7 oz. asadero cheese
6-7 tortillas
Cilantro and onion, for garnish
Chile serrano salsa (your own, optional)
Add first seven ingredients into a pot or slow cooker and boil.
Then simmer down and slow cook for about 4 hours. After the 4 hours the bones should easily slide off.
Melt the asadero cheese (approximately 1 oz. per taco) right onto a flat– top grill. Place tortilla on top to get all the cheese melted with a golden crispness.
Scoop about 3 to 4 ounces of the beef shank onto the cheese side of the tortilla. Finish it off with a pinch of cilantro and onion.
For a nice spicy kick, add the chile serrano salsa.