Zesty Ranchero Braised Beef Shank Tacos

Zesty Ranchero Braised Beef Shank Tacos

Indulge in the rich and smoky flavor of Fire Wrangler’s Braised Beef Shank Tacos, featuring tender, shredded beef shank seasoned with zesty ranchero spices. This dish combines the savory essence of a long-smoked beef shank with fresh toppings like Cotija cheese, diced white onion, and zesty lime, all wrapped in warm tortillas. Perfect for a laid-back gathering, these tacos are sure to impress with their depth of flavor and satisfying texture.

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Zesty Ranchero Braised Beef Shank Tacos

Nick Parsons

Servings

4

Prep Time

15 minutes

Cook Time

7 hours

Cuisine

American

Category

Beef

These braised beef shank tacos are not only flavorful but also incredibly versatile. Customize your toppings and serve them as the star of your next taco night!

Zesty Ranchero Braised Beef Shank Tacos

Ingredients

  • 1 4-6lb beef shank (bone exposed – aka Thor’s Hammer)

  • Fire Wranger Zesty Ranchero seasoning or your favorite BBQ and/or Fajita-style rub

  • Meat tenderizer marinade

  • 10oz Beef Consommé

  • Tortillas

  • Lime wedges

  • Cotija cheese

  • 1 diced white onion

Directions

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    1. Trim off all silverskin and fat around the bottom of the beef shank. If the bone is not exposed, cut away about 5” from the top of the bone to create the “handle.”

    2. Season heavily on all sides  with your favorite BBQ or fajita-style rub.

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    1. Preheat your grill to 300-325 degrees Fahrenheit. Add your favorite wood smoke (oak or pecan recommended).

    2. Place the shank in the smoker.Smoke for 3-4 hours, or until it reaches a dark mahogany color and an internal temperature of 160-170 degrees Fahrenheit.

    3. Remove the shank from the smoker. Wrap it in 3 layers of heavy-duty aluminum foil.

    4. In a bowl, mix ¼ cup of your favorite tenderizing marinade (e.g., Flaps 20 Moo Magic) with 10 ounces of beef consommé.

    5. Pour the marinade and beef consommé mixture into the foil wrap with the shank.Seal the foil tightly.

    6. Place the wrapped shank back on the smoker.Continue cooking until the internal temperature reaches 215 degrees Fahrenheit in all areas.

    7. Remove the shank from the smoker and let it rest for 45 minutes.

    8. After resting, shred the meat.Prepare tacos as desired.