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Beef shanks is one of the best tasting meats of the cow. We have here an amazing recipe to fully enjoy this delicious meat with easy steps on how to make it and partner with Tacos.

You Will Need

  • Beef Shank
  • Kosher Salt
  • Spice Rub (recipe below)
  • Beef Stock
  • Craft Beer (Sam ’76)
  • Corn Tortillas
  • Guacamole
  • Hatch/Jalapeño Chili Sauce
  • White Onion (diced)
  • Cilantro

Spice Rub

  • 2 Tablespoon Chili Powder
  • 1 Tablespoon Garlic Powder
  • 1 teaspoon Cumin
  • 2 teaspoon Black Pepper
  • 2 Tablespoon Paprika
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Mexican Oregano

Combine all ingredients until fully incorporated. Put in a shaker.

Hatch/Jalapeño Chili Sauce

  • Smoked and Dried Chilies
  • Half Onion (diced)
  • 1 Clove Garlic (chopped)

Steep peppers with boiling water for 10 minutes and remove. In a frying pan, put oil, then saute onion and pinch of salt. Add garlic and cook for 1 minute. Add the peppers, pour the strained steeping liquid. Simmer on low heat for about 30 minutes. Remove pepper and blend, then bottle up.

Directions

Set up Pit for indirect cooking at 250 degrees.

Trim fat and remove excess sinew. Season heavily with kosher salt, spice rub. Place it in the Pit for indirect cooking. Spray with water every 1-2 hours. Cook or smoked for 8 hours.

Remove from the Pit and put in a casserole, pour with beef stock and craft beer. Braise until fork tender in the oven at 300 degrees for about 4 hours. Remove and shred the meat and set aside.

Place corn tortillas in a plate, put on some shredded beef, guacamole, jalapeño chili sauce, white onion, cilantro and squeeze some lemon on top and serve.

Smoked Beef Shank TACOS