* 6-8 pounds Beef Shank (Bone in)
* 3 medium onion chopped
* 2 cinnamon stick
* 6 bay leaves
* 12 cloves
* chicken stock to cover (2-3 Quarts)
* Bring a large pot of water to a boil and then remove from heat. Soak your dried guajillo peppers for 15 minutes.
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* Season meat
* Cut tops of Guajillo peppers and dump seeds.
* Add marinade ingredients to blender & puree until a smooth paste
* Cover meat with marinade and let sit 12-36 hours.
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* Chop and carmalize onions in the bottom of a XL pot. Add marinade, meat, Cloves, Bay Leaves, Cinnamon to pot, cover with Chicken Stock.
* Place on stove over low heat for 4-6 hours.
* Remove meat, shred.
* Dip corn tortillas in Stew and fry, flip the tortilla and begin frying the other side. Add grated Asadero cheese to the tortilla, add Shredded meat, fold the tortilla in half and fry both sides.
* Serve with a bowl of the stew you cooked the meat In for dipping! (Add chopped onions and cilantro to the stew at this point if you like!)
