These recipes come together differently, but they share a result: spicy, fork-tender meat. All you need is a stack of hot corn tortillas to sop up the delicious juices
Jeff Smedstad, chef-owner of Elote Cafe ($$; closed Sun; elotecafe.com) in Sedona, Arizona, learned the secrets to great adobos (a type of chile-rich sauce) in the markets of central Mexico. This
lamb dish is adapted from one in his book, Elote Cafe Cookbook (Elote Cafe Publishing; $30).
Recipe: Lamb Shanks Adobo
This recipe is adapted from one in Amor y Tacos (Stewart, Tabori & Chang, May 2010; $19) by San Diego–based chef Deborah Schneider.
Recipe: Cola Shredded Beef Tacos
Brown meat in fat to develop rich flavor. For best color, it's important to be patient and not crowd the pan.