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.
Smoked Beef Shank TACOS
If you take this cut of beef, apply a few of your favorite rubs on it, and then smoke it low and slow, you will be rewarded with meat that is crispy on the outside and soft on the inside for your next taco.
Ingredients
- Beef Shank
- Kosher Salt
- Spice Rub (recipe below)
- Beef Stock
- Craft Beer (Sam '76)
- Corn Tortillas
- Guacamole
- Hatch/Jalapeño Chili Sauce (recipe below)
- 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
Hatch/Jalapeño Chili Sauce
- Smoked and Dried Chilies
- Half Onion (diced)
- 1 Clove Garlic (chopped)
Instructions
- 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.
Spice Rub
- Combine all ingredients until fully incorporated. Put in a shaker.
Hatch/Jalapeño Chili Sauce
- Steep peppers with boiling water for 10 minutes and remove. In a frying pan, put oil, then sauté 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.
Video
Notes
This recipe was created by White Thunder BBQ on YouTube.
