Beef Shank 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
- 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
DID YOU ENJOY THIS BRAISED BEEF SHANK TACO RECIPE? YOU’LL LOVE MY OTHER BEEF RECIPES IN THE LINK BELOW!
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Items used in This Recipe
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