Go Back
braised beef shank tacos

Beef Shank Tacos

Servings 6
Print Recipe Pin Recipe
Total Time 13 hours

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
 

  • 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