Trapper John
Well-Known Member
This morning two shanks off a 2019 buck went in the slow cooker with three guajillo chiles, an ancho chile, a handful of garlic cloves, cumin, salt, and Mexican oregano and enough water to cover. Tonight I shredded the shanks, reduced the braising liquid to half of what it used to be, dunked the tortillas in the liquid and fried them in pork lard until crispy. Pretty good stuff.