I Scream for Sour Cream
1-2 lbs Beef Shank
2 tablespoons plus 1/4 teaspoon kosher salt, divided, plus more to taste
8 cups water
1 cup chopped white onion
1/3 cup chopped fresh cilantro
• 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.
8 LAST , A HEAPING SPOON OF SOUR CREAM.
• 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
• 1/2 cup of granulated sugar
• 3/4 tsp ground cinnamon
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.