Ingredients
Instructions
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1. Preheat your smoker to 250F.
2. Trim down excess fat from the Beef Shank.
3. Use FYR sauce as a binder, you can use worchester sauce or olive oil as well. Throw down some Fire+Society Beef Rub or your favorite rub all over the shank.
3. Throw into the smoker until internal reaches 180F, use a foil pan to set the beef shank inside to catch drippings. You will need to spritz every 30 minutes - 1hr until it hits 180F. You can use a mix of 6oz of water with 6oz of apple cider vinegar, or just water. This is to keep the meat moist.
4. Once at 180F, pull the Beef Shank so we can wrap it.
5. Here you can throw some beef broth, about 2 cups, into the pan if you'd like before wrapping the beef shank inside the foil pan with aluminum foil.
6. Once wrapped, put back into the smoker until we reach 205F internal.
7. Lets prep the consome ingredients. In a foil pan put your White Onion, Apple Cider Vinegar, Beef Broth, Chipotle Peppers (less if you want less spicy), Chiles Guajillos, Bay Leaves, Canned Whole Peeled Tomatoes, Marjoram, Whole Cloves, Whole Peppercorns, Salt to Taste. (Measurements above)
8. Place the foil pan with the consome ingredients into the smoker, we will remove them once we remove the Beef Shank.
9. Once at 205F, remove the Beef Shank and Consome ingredients.
10. De-seed the 3 guajillos peppers.
11. Place all the consome ingredients along with the 3 guajillos peppers into a blender. Blend until it is smooth and runny, it may come out a bit thick and that's okay.
12. Unwrap your Beef Shank and pour the consome into the foil pan with the Beef Shank.
13. Using forks or your hands (warning: use heat resistant gloves to avoid burns on your hands), shred the beef into the pan removing the bone when done.
14. Let's prep the tacos. Dip your tortillas into the consome in the foil pan. On a stove top or griddle, place your tortillas on medium high heat. (if your tortillas fall apart, the heat isn't high enough). Add some meat, and cheese then fold them until the cheese melts.
15. ENJOY
