- 1 1½ lb. package of Beef Hind Shank
- 1 1 lb. package of Beef Marrow Bones
- ½ white onion
- 2 garlic cloves
- 1 Bay leaf
- salt to taste
- 1½ cups corn masa-harina
- 1¼ cups of water
- ½ cup shredded Oaxaca cheese
- 1 cup shredded lettuce
- 8 Tablespoons Mexican Cheese like “queso fresco” or Cotija
- 4 Tablespoons Mexican Table Cream
Place the meat and bones (if using) in a pot with ½ onion and 2 garlic cloves. Add the bay leaf and cover with 2 cups of water. Cook until the meat is tender. (If using an Instant Pot, as I did, cook for 30 minutes.)
Shred the meat once it has cooled down. Discard the bones and mix in the marrow with the meat. Season with salt and set aside.
Mix the 1½ cups of masa-harina with the 1¼ cups of water to form a soft dough (add more water if needed). Divide the dough into 4 large balls.
Roll each masa ball into a log shape, then place between 2 plastic sheets and press down using your tortilla press or a glass pie dish. This will form a large oblong tortilla.
Cook the tortilla on a preheated griddle, turning twice. Once the tortilla is cooked, stuff with the shredded cheese and meat and top with the lettuce, cream, and cheese.
Saturated Fat: 11g
Vitamin A: 470IU
Vitamin C: 2mg