BEER-BRAISED SPICY BEEF TACOS

Beer-Braised Spicy Beef Tacos --
Lean Cut
  • Total Recipe Time: 3 to 3-1/2 hours
  • Makes 6 servings

INGREDIENTS

  1. 1 beef Ranch Roast (2 pounds)
  2. 2 teaspoons olive oil
  3. Salt and pepper
  4. 1 bottle (12 ounces) beer
  5. 2 medium chipotle peppers in adobo sauce, minced
  6. 2 tablespoons plus 1 teaspoon adobo sauce from chipotle peppers, divided
  7. 12 small corn or flour tortillas (6-inch diameter), warmed
  8. 2 cups coleslaw
Toppings:
  1. Chopped red onion, chopped fresh cilantro, crumbled queso or sour cream, fresh lime juice or lime wedges (optional)

INSTRUCTIONS FOR BEER-BRAISED SPICY BEEF TACOS

  1. Heat oil in stockpot over medium heat until hot. Place beef roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper, as desired.
  2. Add beer, peppers and 2 tablespoons adobo sauce to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until pot roast is fork-tender.
  3. Meanwhile, combine coleslaw and remaining 1 teaspoon adobo sauce. Refrigerate until ready to use.
  4. Remove roast; cool slightly. Skim fat from cooking liquid; bring to boil. Reduce to medium and cook 10 to 12 minutes or until reduced to 1-1/2 cups. Meanwhile, trim and discard excess fat from cooked roast. Shred roast with 2 forks. Return beef to reserved liquid; cook over medium heat until heated through.
  5. Serve beef in tortillas; top with coleslaw mixture and toppings, as desired.
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