5lbsBeef Shanks Center CutSeasoned with Salt and Pepper on both sides
6Garlic Cloves Whole
1Onion WholeCut in Half
2Roma TomatoesCut in Half
3Dried Guajillo Peppers
6Dried Chiles De Arbol
1TbspDried Mexican Oregano
1Can Mexican Beer
2Cupslow sodium Beef Broth
Season Beef with Salt and Pepper. This recipe used Center Cut Beef Shanks, but you can also substitute Chuck Roast.
Place meat in bottom of Dutch Oven or in Crock Pot. Add remaining ingredients and be sure meat is covered in liquid.
Cook in a dutch oven on the grill, low and slow for 6 hours. If you are using a crock pot, low for 8 hours will work too. The liquid will evaporate during cooking, but it's OK.
Once the Barbacoa is done, remove the meat and place a a large dish for shredding. If you are using beef shanks with bone, remove from bone and save the center bone marrow for eating. If there are juices left, add some back into the shredded meat.
Serve as tacos with Cojita Cheese, Cilantro, Radishes, and Lime.