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Recipe: beer-braised spicy beef tacos

beer-braised spicy beef tacos recipe image
Beer-braised spicy beef tacos serving suggestion

beer-braised spicy beef tacos

Ingredients

  • 1 boneless beef shoulder center roast (2 lbs)
  • 2 teaspoons olive oil
  • salt & pepper to taste
  • 1 bottle (12 ounce) beer
  • 2 medium chipotle pepperns in adobo sauce, minced
  • 2 tablespoons plus 1 teaspoon adobo sauce from chipotle peppers, divided
  • 12 small corn or flour tortillas
  • 2 cups coleslaw
  • TOPPINGS
  • chopped red onion
  • chopped fresh cilantro
  • crumbled queso fresco or sour cream

Directions

Heat 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.

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.

Meanwhile, combine coleslaw and remaining 1 teaspoon adobo sauce. Refrigerate until ready to use.

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. 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.

Serve beef in tortillas; top with coleslaw mixture and toppings, as desired.

NUTRITIONAL INFORMAITON
Nutrition information per serving: 413 calories; 16 g fat (3 g saturated fat; 4 g monounsaturated fat); 57 mg cholesterol; 500 mg sodium; 37 g carbohydrate; 4.3 g fiber; 27 g protein; 8.2 mg niacin; 0.4 mg vitamin B6; 2.6 mcg vitamin B12; 3.7 mg iron; 25.5 mcg selenium; 5.9 mg zinc; 86.9 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline.