A delicious recipe for beef shank tacos

Thor’s Hammer Beef Shank Street Tacos

Introducing our divine Thor's Hammer Beef Shank Tacos, seasoned with the sinfully delicious Diablito Chili Lime rub. Brace yourself for a heavenly culinary experience that combines smoky citrus flavors, tantalizing spices, and a melt-in-your-mouth beef shank.


Overview:


PREP TIME: 30 min

COOKING TIME: 5-6 hours

SERVES: 6-8

WOOD TYPE: Cherry, Hickory or Pecan

DIFFICULTY: 3/ 5

Thor's Hammer beef shank tacos perfect for all crowds

Check out our beef steak guide


Ingredients:

Diablito Chili Lime & Holy Heifer do a Cherry/Pecan/Hickory Combo.

4-6 LB Beef Shank

(1) 7oz Can of Chiles Chipotles

c(on salsa adobo)

Olive oil as binder

1 1/2 Cup Beef Broth/Stock

1 large Lime

Fresh Cut Salsa

Salsa Verde

Red Onion Diced

Bag of Quinoa (cook in chicken broth)

1/2 Cup Cilantro

South West Guacamole

Soft Shells + Hard Shells

Beef shank tacos that are easy to make


How to make it:

  1. Preheat the smoker to 250 Degrees Fusing your favorite hardwood. We do a Cherry/Pecan/Hickory Combo.

  1. Trim your beef shank unless it has already came trimmed. Use a filet knife and remove almost all fat and silver skin from around the shank For looks, stand up the shank vertically & from the top, cut off 3-4 inches to start forming the hammer look.

  2. Season by patting dry the meat & use olive oil as binder and coat liberally the beef shank with Diablito Chili Lime only or add also Holy Heifer for a Hickory Smoke and heavenly salt flavor.

  3. Smoke the Shank by placing the it on the smoker on its side. Spritz with seer broth or butter every as minutes.

  4. Next braise the beer shank by wrapping it in aluminum and pouring in the beef broth, 1/4 stick of butter and the 7oz can of Chiles Chipotles con salsa abodo.

  1. Return it to the smoker and increase the heat to 275 F Goal is to steam break down the meat so it falls apart and is tender. The internal temperature goal is 200-205 F but can slightly go up depending on the meat cut.

  1. Taco Side Prep, dice up the red onion, cilantro, cook down the quinoa according to packaging cook in chicken broth), fresh cut salsa, salsa verde and guacamole.

  1. Rest the meat. shred the meat & serve the meat allow the meat to rest for roughly 35-45 mins.) with a juiced lime on the beef. Top it on the layered shells & enjoy.

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