Using orange, cinnamon and star anise to create a more authentic flavour, these beef shin tacos will change the way you cook Mexican food for sure…
I’m loving cooking with beef shin at the moment. A good cut of it is not only melt in your mouth delicious, but it’s sooo versatile.
In addition to stews, pies and other hearty British grub, I tried using a cut of beef shin for some tacos recently. I knew the meat itself would be a belter, but I wanted to create that real Mexican flavour that I see in my favourite cooking shows. Funnily enough, their cuisine isn’t really all that focused on spice.
The secret ingredients that give Mexican dishes such a depth of flavour are spices such as star anise and cinnamon, as well as cumin, paprika and cloves. They also use a lot of citrus for balance.
Honestly, you’ll never use a fajita kit again once you’ve given this beef shin taco recipe a whirl.
This recipe is focused on the beef element of the tacos. I served it up with soft tacos, chunky guacamole, chilli-infused sour cream and pickled red cabbage. You can find the recipe for these tasty little additions in another blog post.
- 1kg beef shin, cut into large chunks
- 2 star anise
- 1 cinnamon stick
- 1 large orange, cut into slices
- 3 garlic cloves, bruised or roughly chopped
- 1 red onion, sliced
- 1 red chilli, sliced in half
- 330ml of light beer, a Mexican beer would be best – think Corona or Modelo
- 300ml of beef stock
- You’re honestly not gonna believe how easy this is… First, pre-heat your oven to 160 degrees.
- Add the beef, onion, garlic, orange, chilli and spices to a large casserole dish, add a good glug of olive oil and brown off the meat using the hob.
- Add your beer and stock and bring to the boil. Once bubbling, pop the lid on and transfer to the oven.
- Cook for at least three hours until the stock has reduced and the beef is starting to flake.
- Serve up with your favourite taco toppings.
The flavours of orange come through beautifully in this low and slow beef shin recipe, making the meat unbelievably tender too. The citrus sits well with the chilli-infused sour cream – add a a few jalapeños too if you do like yourself some heat.
I really wanna know what you think of this one if you make it. Don’t forget to tag me on Instagram!
Lots of love, LB x