Beef Shank Tacos with Caldo

Beef Shank Tacos
🌮 🥩 🌮
With a Mug of Steaming Caldo

Transform the tender beef shank from a leftover pot of Caldo de Res into tacos with fresh cabbage, onion, cilantro, cotija, and a squeeze of lime. Serve with a hot mug of the reserved caldo on the side—the rich, savory broth is the perfect accompaniment to the crisp-edged beef and cool, fresh toppings.

Beef Shank Tacos Recipe

Ingredients

Tacos

Leftover cooked beef shank from caldo de res, chopped
Avocado oil
Reserved caldo broth
Corn tortillas

Toppings

Green cabbage, thinly shredded
White onion, finely diced
Cotija cheese, crumbled
Chopped fresh cilantro
Thinly sliced red Fresno chile

On the Side

Cantina-style salsa
Lime wedges

Caldo

Reserved caldo broth
Lime wedges

Method

Heat the reserved caldo broth in a small saucepan until hot. Simmer until ready to serve.

Heat a medium skillet over medium-high heat. Add a splash of avocado oil, then spread the chopped beef shank in an even layer. Cook undisturbed for 2 to 3 minutes until the edges begin to brown.

Turn the beef and continue cooking for 1 to 2 minutes. Add a generous splash of the reserved caldo broth and cook until the liquid has completely reduced, lightly glazing the meat and creating crisp, caramelized edges.

Meanwhile, brush the corn tortillas with a thin layer of avocado oil. Heat in a dry skillet until lightly charred.

Fill each tortilla with shredded cabbage, then top with beef, diced onion, crumbled cotija, chopped cilantro, and sliced Fresno chile. Finish with a generous squeeze of fresh lime. Serve cantina-style salsa on the side.

Ladle steaming caldo into mugs. Serve lime wedges on the side so each person can add a squeeze to taste. Serve hot mugs of caldo alongside the tacos for sipping between bites.

Caldo de Res

Recipe here.