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.