Ingredients
Directions
- 1
Preheat the smoker to 200F°.
- 2
Tie the beef shank, use olive oil as a binder then season the beef shank with your favorite beef rub.
- 3
Insert MEATER 2 Plus and set internal 200 and smoke.
- 4
Blend: 10 guajillo peppers, 5 chili arbor peppers, 5 bay leaves, 2 tbsp chicken bouillon, 2 tsp dried thyme, 1.5 tbsp cumin, 1 tsp peppercorns, 1 tbsp mexican oregano, 5 garlic cloves, 1/2 onion, 4 whole tomatoes, 2 tbsp chipotle peppers, 6 cups beef broth salt and pepper, and blend until smooth.
- 5
Once meat reaches an internal temperature of 165. Place the Thors Hammer in a deep dutch oven pot, and pour the liquid over the beef. Cover with foil paper, and increase temperature up to 350.
- 6
Braise until the meat is tender and shreddable 200 internal. Shred, and reserve the broth.
- 7
Dip the corn tortilla into the reserve broth.
- 8
Place on a heated griddle, top with the cheese and shredded beef.
- 9
Fold the taco over and press down with a spatula. Continue cooking until the taco is crisp and golden on the bottom, about 2-3 minutes. Then flip and continue cooking the other side.
- 10
Cook until both sides are crisp.
- 11
Top tacos with fresh cilantro and onion.
- 12
Dip in consume and enjoy
