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SPICY BEER-BRAISED BEEF TACOS

 

SPICY BEER-BRAISED BEEF TACOS

Win big and bring the flavor to your next game day with beer, chipotle peppers, and a delicious chuck roast.
Recipe and image courtesy of Beef. It's What's For Dinner.
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Total Time 3 hours 30 minutes
Servings: 6
Course: Appetizer, Main Course
Cuisine: American, Mexican
Calories: 413
Ingredients Method

Ingredients
  

  • 1 beef chuck roast
  • 2 tsp olive oil
  • salt and pepper to taste
  • 1 bottle beer 12 ounces
  • 2 medium chipotle peppers in adobo sauce minced
  • 2 tbsp adobo sauce from chipotle peppers divided
  • 12 small corn or flour tortillas 6-inch diameter, warmed
  • 2 cups coleslaw
Toppings (optional)
  • chopped red onion
  • chopped fresh cilantro
  • crumbled queso
  • sour cream
  • fresh lime juice or lime wedges

Method
 

  1. Heat oil in stockpot over medium heat until hot. Place chuck 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 hours and 15 minutes to 2 hours and 30 minutes or until pot roast is fork-tender.
  3. 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.