I Scream for Sour Cream


Ingredient Checklist

1-2 lbs Beef Shank

2 tablespoons plus 1/4 teaspoon kosher salt, divided, plus more to taste 

Adobo Chili’s 

8 cups water 

1 cup chopped white onion 

1/3 cup chopped fresh cilantro 

Canola oil 

• corn tortillas 

• lime , for taste , optional 

• Sour cream 


1 Sprinkle  2 tablespoons salt over beef. Combine the beef and adobo in a large bowl toss to coat. Cover and chill at least 4 hours or up to 24 hrs. 

2 Preheat oven to 300°F. Add 8 cups of water bringing to a simmer, uncovered, over medium, stirring occasionally. Cover with lid, and place in preheated oven. Bake until meat is tender. 

3 Remove beef from the broth. Return broth to hear , skimming the fat.

4 Shred beef , combine beef with 1cup of broth. 

5 Stir together  the onion, cilantro, and remaining salt in a small bowl. 

6 Heat a large nonstick griddle or cast-iron skillet over medium-high. Using a paper towel dipped in canola oil, lightly grease griddle. Place stacked tortillas on griddle; top with 1/4 cup meat. Repeat with as many tortilla stacks as will comfortably fit on griddle. Cook until bottom tortilla is lightly browned /crispy.Fold tacos in half, gently pressing together. Transfer to a serving plate. Repeat process with oil, adobo broth, remaining tortillas, and remaining meat

7 Serve tacos hot with onion-cilantro mixture, lime wedges, and remaining adobo broth for dipping or sipping.




• 1 cup water

• 1/4 cup unsalted butter, diced into small cubes

• 1 Tbsp granulated sugar

• 1/4 tsp salt

• 1 cup of all-purpose flour (scoop and level to measure)

• 1 large egg

• 1/2 tsp vanilla extract

• Vegetable oil, for frying


For coating

• 1/2 cup of granulated sugar

• 3/4 tsp ground cinnamon

Directions : 

1 whisk together 1/2 cup sugar and cinnamon in a shallow dish, set aside. 

2 Heat about 1 1/2 inches vegetable oil in a large pot or deep skillet over medium-high heat .While oil is heating prepare batter.

3 Add water, butter, sugar and salt to a large saucepan, bring to a boil over medium-high heat.

4 Add flour reduce heat to medium-low and cook , stir constantly with a rubber spatula until mixture comes together and is smooth 

5 Transfer mixture to a large mixing bowl ,allow to cool 5 minutes.

6 Add vanilla and egg to flour mixture then blend immediately with an electric mixer. Blend until mixture comes together and is smooth .

7 Transfer to a 16-inch piping bag fitted with a rounded star tip. 

8 Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors.

9 Let fry until golden brown, about 2 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat.

10 Repeat until all batter is gone. 

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