Shredded Beef Taco Bar

BEEF SHANK TACO FILLING

• 5 dried guajillo chiles, stemmed and seeded
• 5 dried ancho chiles, stemmed and seeded
• 1/4 cup extra-virgin olive oil
• One 4-pound bone-in beef shank, trimmed and tied by the butcher

Kosher salt

Pepper

• 1 yellow onion, finely chopped
• 5 garlic cloves, thinly sliced
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin

Two 12-ounce bottles light Mexican beer

One 28-ounce can crushed tomatoes

• 2 cups chicken stock or low-sodium broth
• 2 tablespoons apple cider vinegar
• 2 tablespoons unsalted butter

PICKLED RED ONION

• 1 cup red wine vinegar
• 3/4 cup sugar
• 1 teaspoon kosher salt
• 1 medium red onion, halved and thinly sliced

LIME CREMA

• 1 cup sour cream
• 1 teaspoon finely grated lime zest plus 2 tablespoons fresh lime juice

Kosher salt

Pepper

• 1/2 cup mayonnaise
• 2 tablespoons hot sauce

Kosher salt

Pepper

• 1 1/4 pounds red cabbage (1/2 medium head), cored and very thinly sliced (6 cups)

Canola oil, for brushing

• Warm flour tortillas, chopped cilantro and lime wedges, for serving

MAKE THE TACO FILLING

1. Preheat the oven to 325°. In a mortar, pound the dried
2. Ludo Lefebvre’s Ultimate Steak Tartare
3. Add the onion, garlic and a generous pinch of salt to the casserole and cook over moderately high heat, stirring occasionally, until the onion is beginning to brown, about 8 minutes. Add the ground chiles, oregano and cumin and cook, stirring, until fragrant, about 1 minute. Add the beer and bring to a boil, scraping up any browned bits with
4. MEANWHILE, MAKE THE PICKLED RED ONION
5. In a medium bowl, whisk the red wine vinegar with the sugar and salt until the sugar is dissolved. Add the sliced onion, cover and let stand at room temperature, stirring occasionally, for at least 1 hour.
6. MAKE THE LIME CREMA
7. In a small bowl, whisk all of the ingredients together and season with salt and pepper. Refrigerate until ready to serve.
8. MAKE THE CABBAGE SLAW
9. In a large bowl, whisk the mayonnaise with the hot sauce and season with salt and pepper. Add the red cabbage and toss to coat. Refrigerate until ready to serve.
10. Carefully remove the cooled shank from the braising liquid and transfer to a plate. Transfer the braising liquid to a medium saucepan and bring to a simmer over low heat, skimming off any accumulated fat. Stir in the cider vinegar and butter and season with salt and pepper; keep warm.
11. Meanwhile, light a grill. Fold a 24-inch sheet of foil in half and brush lightly with canola oil. Set the foil oiled side up on