BEEF SHIN TACOS
These tacos are melt in your mouth delicious. Made using beef shin on the bone, also known as "Thors Hammer" the joint is slow cooked until tender in a spicy tomato sauce before pulling away from the bone and assembled into tacos.
Total Time 8 hours
Servings 8 people
- 3 pasilla chilli
- 5 guajillo chilies
- 5 chilies de arbol
- 2 beef stock cubes
- 1 tbsp cinnamon
- 6 bay leaves
- 1 Tbsp coriander
- 1 Tbsp black peppercorns
- 1 tin tomatoes
- 1 white onion
- 8 cloves garlic
- Salt to taste
- 1 pack hard shell tacos
To garnish the tacos
- red jalapeno
- shredded iceburg lettuce
- finely diced white onion
Set up barbecue for indirect cooking and stabalise the temperature at 135C
Remove the beef shin from packaging and lightly slash the surface with a knife, this will allow the dry rub and smoke to penetrate into the meat.
Season liberally with your barbecue rub and allow to Stand for 30 mins.
Place the beef shin into the barbecue.
Add the dried chillis into a bowl and rehydrate with boiling hot water. once tender remove from water and remove seeds. Retain the water for later.
Roughly chop the onion then add to blender with chillis, garlic and tinned tomatoes. Blend until completely smooth.
Pour mixture into a pan and heat gently, add beef stock cubes, 500ml of retained chilli water and the rest of your seasoning.
after around two hours, place your beef shin in an oven proof dish and pour the sauce over the top.
Cover the dish with tin foil and cook for a further 6 hours or until the meat becomes tender and falls apart.
Shred the meat using two forks and remove the bone (this should come out with ease). Mix the shredded meat in with the sauce in the dish.
Assemble the tacos: Take a hard shell taco and add finely shredded lettuce, a spoonful of beef, onion and jalapeno and enjoy.
The meat for this recipe was provided by the Village Butchers who provide quality meat straight to your door. You can visit the Village Butchers here.