Thor's Hammer Tacos

Name: Thor's Hammer Tacos
Prep time: 15 min
Cook time: 400 min
Total time: 415 min
Yield: 24
Cuisine: Mexican
Ingredients: 2 pieces Beef Shank (2 beef shanks, 8-10 pounds each); ¼ cup Cash Cow Seasoning (1/4 cup Big Poppa’s Cash Cow Seasoning); ¼ cup Jallelujah Lime Seasoning (1/4 cup Big Poppa’s Jallelujah Lime Seasoning); 12 ½ oz Fajita Marinade (12 1/2 ounces Chef Merito Fajitas Marinade); 6 pieces Scallion (6 Mexican Green Onions); 1 piece White Onion (1 small white onion); 1 piece Red Bell Pepper (1 red bell pepper); 4 pieces Jalapeño (4 jalapenos + pickled jalapenos and carrots); ¼ cup Garlic Pepper (1/4 cup Big Poppa’s Little Louie’s Garlic Pepper); 24 pieces Corn Tortilla (24 corn tortillas); 0 pieces Pinto Beans (cooked Mexican pinto beans or refried beans (optional)) — optional; 0 pieces Spanish Rice (Spanish rice (optional)) — optional; 1 cup Guacamole (1 cup prepared guacamole (optional)) — optional; 1 cup Salsa (1 cup prepared salsa (optional)) — optional; ¼ cup Cilantro (1/4 cup cilantro (optional)) — optional; ¼ cup Sour Cream (1/4 cup sour cream (optional)) — optional

Smoked beef shank tacos with grilled vegetables and customizable toppings, inspired by Thor's Hammer.

415 minMexican

Servings24

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Halal

Ingredients

For 24 servings

Beef Shank2 pieces · 2 beef shanks, 8-10 pounds each
Cash Cow Seasoning¼ cup · 1/4 cup Big Poppa’s Cash Cow Seasoning
Jallelujah Lime Seasoning¼ cup · 1/4 cup Big Poppa’s Jallelujah Lime Seasoning
Fajita Marinade12 ½ oz · 12 1/2 ounces Chef Merito Fajitas Marinade
Scallion6 pieces · 6 Mexican Green Onions
White Onion1 piece · 1 small white onion
Red Bell Pepper1 piece · 1 red bell pepper
Jalapeño4 pieces · 4 jalapenos + pickled jalapenos and carrots
Garlic Pepper¼ cup · 1/4 cup Big Poppa’s Little Louie’s Garlic Pepper
Corn Tortilla24 pieces · 24 corn tortillas
Pinto Beans0 pieces · cooked Mexican pinto beans or refried beans (optional) · optional
Spanish Rice0 pieces · Spanish rice (optional) · optional
Guacamole1 cup · 1 cup prepared guacamole (optional) · optional
Salsa1 cup · 1 cup prepared salsa (optional) · optional
Cilantro¼ cup · 1/4 cup cilantro (optional) · optional
Sour Cream¼ cup · 1/4 cup sour cream (optional) · optional

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Steps

1Prep. Season the beef shanks generously with a blend of Big Poppa’s Cash Cow and Jallelujah Lime Seasoning. Allow them to rest while you prepare your smoker or grill.
2Roughly chop the onion. Remove the stem and seeds from the red bell pepper and roughly chop. Chop the cilantro if using.
3Fire up. Pre-heat your smoker, or if you are using a grill, set it up for indirect cooking. Bring the temperature of the smoker or grill to 250°F (107°C).
4Cook. Place the beef shanks bone side up on the smoker or grill over indirect heat. Let them cook for 4 hours.
5After 4 hours, lay the beef shanks horizontally on the smoker or grill over indirect heat. Cook them until the meat reaches an internal temperature reaches 180°F, approximately 20 minutes.
6Transfer the beef shanks to a foil pan. Pour half of a 25-ounce bottle of Chef Merito Fajitas Marinade over them. Cover the meat and pan with foil and return to the smoker or grill at 275°F until they reach an internal temperature of 195°F, approximately 2 hours.
7While the meat is resting, heat a grill to at least 450°F (232.2°C), a.k.a. Warp 10. If you do not have an additional grill available, wait until you remove the meat then crank the heat up while the meat rests.
8Grill the Mexican green onions, white onions, jalapenos, and red bell peppers, turning them frequently. Season them with Big Poppa’s Little Louie’s Garlic Pepper as you grill them. Grill the vegetables until they have a nice char, approximately 10 minutes.
9Once the meat reaches an internal temperature of 195°F, remove the pan from the smoker or grill and allow them to rest for 10 minutes or until the vegetables are grilled before shredding.
10Serve. Shred the beef shanks and serve them alongside the corn tortillas and optional taco toppings and sides such as beans, Spanish rice, pickled jalapenos and carrots, guacamole, salsa, cilantro, and/or sour cream. Create a taco assembly station with the grilled vegetables for a festive and customizable dining experience.