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Beer-Braised Spicy Beef Tacos

Beer-Braised Spicy Beef TacosRecipe courtesy of The Beef Checkoff.

Recipe Ingredients:

2 pounds beef shoulder center roast
2 teaspoons olive oil
Salt and ground black pepper
1 (12-ounce) bottle beer
2 medium chipotle peppers in adobo sauce, minced
2 tablespoons plus 1 teaspoon adobo sauce from chipotle peppers - divided use
12 (6-inch) corn or flour tortillas, warmed
2 cups coleslaw

Optional Toppings: Chopped red onion, chopped fresh cilantro, crumbled queso or sour cream, fresh lime juice or lime wedges

Cooking Directions:

  1. Preheat oil in stockpot over medium heat until hot. Place beef pot 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 to tender.
  3. Meanwhile, combine coleslaw and remaining 1 teaspoon adobo sauce. Refrigerate until ready to use.
  4. Remove pot 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.
  5. Meanwhile, trim and discard excess fat from cooked pot roast. Shred pot roast with 2 forks. Return beef to reserved liquid; cook over medium heat until heated through.
  6. Serve beef in tortillas; top with coleslaw mixture and toppings, as desired.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 413; Total Fat: 16g; Saturated Fat: 3g; Cholesterol: 57mg; Total Carbs: 37g; Fiber: 4g; Protein: 27g; Sodium: 500mg.

Recipe and photograph courtesy of The Beef Checkoff.