Smoked & Braised Beef Shank Tacos
July 17, 2025 • 0 comments
Tender, smoky, and bursting with bold flavor—these beef shank tacos are the ultimate labor of love. First, the shank is slow-smoked to build rich, deep flavor, then braised in a homemade chili broth until fall-apart tender. Wrapped in crispy, cheese-filled tortillas and served with a side of consomé for dipping, they’re everything you want in a taco and more. Perfect for backyard gatherings, long weekends, or anytime you’re ready to impress.
- Cook Time:
- Servings: 6
Ingredients
- (6) Shank Meat, Beef
- Yellow Mustard
- Dizzy Pig Seasoning: Dizzy Dust All Purpose BBQ Rub
- (6) Guajillo Chiles, stems removed
- (3) Ancho Chiles, stems and seeds removed
- (4-6) Garlic Cloves
- (1-2 tbsp) Dried Rosemary
- (1 tbsp) Artichoke Paste
- (2 tsp) Beef Bouillon
- (1 tsp) Ground Cinnamon
- (1 tbsp) Dried Oregano
- (1/4 cup) Water, reserved from soaking the chiles
- (2 cups) Water, for braising
- Flour Tortillas
- Oaxaca Cheese
- Diced white onion
- Cilantro
Directions
For the Beef Shanks:
- 2–4 individual beef shanks (about 1–1.5 lbs each)
- Yellow mustard (for binding)
- Your favorite beef rub or seasoning blend
For the Braising Broth:
- 6 Guajillo chiles, stems removed
- 3 Ancho chiles, stems and seeds removed
- 4–6 cloves garlic
- 1–2 tablespoons dried rosemary
- 1 tablespoon artichoke paste (or substitute tomato paste)
- 2 teaspoons beef bouillon
- 1 teaspoon ground cinnamon
- 1 tablespoon dried oregano
- ¼ cup chili soaking water
- 2 cups water (for braising)
For the Tacos:
- Flour tortillas
- Shredded quesadilla or Oaxaca cheese
- Diced white onion
- Chopped cilantro
For the Consomé:
- Reserved braising liquid
- Extra chopped onion and cilantro for garnish
Instructions
- Prep the Shanks:
Trim any silver skin or hard fat from each individual beef shank. Rub a light coat of mustard over each to help the seasoning stick. Generously coat with your chosen beef rub. - Smoke:
Preheat your smoker to 215°F. Place a water pan inside to maintain moisture. Smoke the shanks for 6–8 hours, until dark bark forms and internal temp reaches about 165–175°F. - Make the Braising Liquid:
Soak Guajillo and Ancho chiles in hot water for 15 minutes until soft. Blend with garlic, rosemary, artichoke paste, bouillon, cinnamon, oregano, and ¼ cup chili water until smooth. - Braise:
Place each smoked shank in a deep pan or Dutch oven. Pour chili mixture over the shanks, then add 2 cups water. Cover tightly with foil or a lid and braise in a 300°F oven for 2–3 hours until fork tender. - Rest & Shred:
Let the shanks rest (covered) in a warm place or cooler for 1–2 hours. Then remove the bones and shred the meat, mixing in some of the strained braising liquid to keep it juicy. - Assemble the Tacos:
Dip each tortilla briefly in the consomé, then place on a hot griddle. Add shredded beef and cheese, fold, and cook until golden and crisp on both sides. - Serve:
Top tacos with diced onion and cilantro. Serve with a small cup of the hot consomé for dipping—don’t forget the extra onion and cilantro!
