Beef shank might not be the most popular cut of meat, but it’s full of flavor. When we smoke it slowly, it gets a really deep taste and becomes super tender – kind of like how Thor’s hammer is strong and reliable. This recipe is all about taking simple stuff and making something awesome.

We start by smoking the beef to give it a smoky flavor. Then, we cook it in a special spicy and flavorful liquid to make it really soft and juicy. This turns the beef into the perfect filling for our tacos. The mix of spices and a little heat makes these tacos really stand out.

So, let’s get started on making these incredible smoked beef shank tacos, our “Thor’s Hammer” – they’re not just good to eat, but also fun to make!

dipped beef shank tacos

Why Smoke Beef Shank for Tacos?

Smoking a beef shank for tacos is a great idea because it really improves how the meat tastes and feels. Beef shank is a tough cut of meat, but when you smoke it slowly over a few hours, it becomes super tender and absorbs a smoky flavor that you can’t get from just cooking it quickly. This slow cooking makes the beef soft and juicy, perfect for tacos where you want the meat to be easy to eat and full of flavor. Also, smoking adds a special touch to your tacos, showing that you’ve put in extra effort to make something delicious.

What If You Don’t Have a Smoker?

Don’t worry if you don’t have a smoker. You can still cook beef shank in a way that gets you similar results. One way is to use a slow cooker or a big pot like a Dutch oven. To get a smoky flavor, add some liquid smoke to the beef broth and spices you’re cooking the beef in. First, brown the beef in a pan to make it crispy on the outside, then put it in the slow cooker or pot and let it cook slowly for hours. This will make the beef really tender.

How Braising Makes Smoked Beef Shank Even Better

Braising the smoked beef shank, especially for tacos, makes it even more flavorful and tender. After smoking, when you braise the beef, you cook it slowly in a tasty liquid. This liquid can have all sorts of spices and flavors, like chilies, garlic, and herbs. The beef soaks up all these flavors, making it really tasty and spicy, which goes well with the smokiness.

Braising also helps to soften the beef shank even more. The beef is already tender from smoking, but braising makes it so soft that it falls apart easily, which is just what you want for taco filling. The meat ends up moist, flavorful, and perfect for a delicious taco. braised beef shank in a pan

Why Should You Smoke Beef Shank for Tacos?

Ingredients

For the Beef Shank:
- 1 beef shank
- Mustard (for binding)
- Your choice of beef rub
For the Braising Broth:
- 6 Guajillo chilies
- 3 Ancho chilies, deseeded
- 4-6 cloves garlic
- 1-2 tablespoons rosemary
- 1 tablespoon artichoke paste
- 2 teaspoons beef bouillon
- 1 teaspoon dried cinnamon
- 1 tablespoon dried oregano
- 1/4 cup water (saved from chilies)
For the Tacos:
- Flour tortillas
- Shredded quesadilla cheese
- Diced white onion
- Chopped cilantro
Additional:
- 2 cups water (for braising)
- Extra onion and cilantro for the consomé

Instructions

1. Prepare the Beef Shank

Clean the beef shank by cutting off all the tough fat and silver skin. This helps it cook evenly and soak up flavors. Spread mustard over the shank to help the beef rub stick to it. Then, coat it well with your chosen beef rub for flavor. prepped beef shank

2. Smoking the Beef Shank

Set your smoker to 215°F and smoke the beef shank for 8-9 hours with a water pan inside. This long, slow cooking gives the meat a deep smoky taste and makes it very tender.

3. Make the Braising Broth

Soak the Guajillo and Ancho chilies in hot water for about 15 minutes to soften them. Blend these chilies with garlic, rosemary, artichoke paste, beef bouillon, cinnamon, oregano, and some of the chili water until smooth. This spicy mix will be used to cook the beef further and add more flavor. chilis for the braising sauce

4. Braising the Beef

Put the smoked beef shank in an aluminum pan with the chili mix and 2 cups of water. Cover it and cook in the oven for 2-3 hours. This step makes the beef really soft and full of flavor. braised beef shank

5. Rest and Shred the Beef

After braising, let the beef cool in a cooler for 1-2 hours. This makes it juicier. Then, pull the beef apart into shreds. Strain the liquid from the pan and mix some back into the beef to keep it moist and tasty. shredding the braised beef shank in a pan

6. Assembling and Cooking the Tacos

Heat a griddle on medium-low. Dip tortillas into the consomé (the cooked liquid) and put them on the griddle. Add the shredded beef and cheese on top, fold into tacos, and toast until crispy. This makes the tortillas flavorful too. tacos on the flat top grill

7. Finishing Touches

Top the tacos with diced onion and cilantro. Serve with a cup of the consomé, adding raw onion and cilantro for extra flavor. Dip your tacos in it for a tasty touch.

Enjoy these hearty, smoky, and spicy beef tacos, packed with layers of flavor and perfect for a filling meal!

dipping tacos in the sauce

Below is a printable recipe card!

Beef Shank Tacos

Print Recipe Pin Recipe

Total Time 13

Servings: 6

Course: Appetizer, Main Course

Cuisine: American

Ingredients Method Video

Ingredients

For the Beef Shank:

1 beef shank
Mustard for binding
Your choice of beef rub

For the Braising Broth:

6 Guajillo chilies
3 Ancho chilies deseeded
4-6 cloves garlic
1-2 tablespoons rosemary
1 tablespoon artichoke paste
2 teaspoons beef bouillon
1 teaspoon dried cinnamon
1 tablespoon dried oregano
1/4 cup water saved from chilies

For the Tacos:

Flour tortillas
Shredded quesadilla cheese
Diced white onion
Chopped cilantro

Additional:

2 cups water for braising
Extra onion and cilantro for the consomé

Method

Trim off hard fat and silver skin from the beef shank.
Apply mustard evenly on the shank as a binder.
Coat the shank with your preferred beef rub.
Preheat your smoker to 215°F and place a water pan inside.
Smoke the beef shank for 8-9 hours.
Rehydrate Guajillo and Ancho chilies in hot water for 15 minutes.
Blend rehydrated chilies with garlic, rosemary, artichoke paste, beef bouillon, cinnamon, oregano, and chili water until smooth.
Place the smoked beef shank in an aluminum pan.
Pour the chili mixture and 2 cups of water over the beef.
Cover and braise in the oven for 2-3 hours until the beef is tender.
Let the braised beef rest in a cooler for 1-2 hours.
Shred the beef and strain the liquid from the pan.
Mix some of the strained liquid back into the shredded beef.
Heat a griddle to medium-low.
Dip flour tortillas in the consomé and place on the griddle.
Add shredded beef and cheese to each tortilla, fold and toast until crispy.
Garnish tacos with diced onion and cilantro.
Serve with a cup of the consomé, enhanced with raw onion and cilantro.

Video

Great job on making these Smoked Beef Shank Tacos, also known as Thor’s Hammer! You’ve put in a lot of time and effort to smoke, braise, and put together these amazing tacos. Now you have a dish that’s full of deep, smoky flavor and super tender meat, all wrapped up in a crispy tortilla.

As you sit down to enjoy these tacos, think about all the work you did to make them. This is a special meal that’s sure to make your friends and family happy and impressed. The rich taste of the beef and the spicy, delicious sauce you made are perfect together. So, grab a taco, dip it in the tasty sauce, and enjoy the awesome meal you’ve created!