Shredded Beef Tacos

I love trying out new sauces and marinades, and I especially love cooking with beer!  🙂 Beer always gives a nice flavor, and it gives me the opportunity to have a beer while I cook!

I originally found this recipe  from a blog on Tastespotting: JaneDeereBlog. I made this recipe for family and friends before we went to see a baseball game on Chef PickyKid’s birthday weekend (Yep, she gets a whole weekend…it’s the result of being an only kid AND an only grandkid…spoiled rotten!).

Rather than baking it as the original recipe called for, I cooked the meat in a crock pot all day, and it came out tender and delicious.  This was a great recipe for a large group, and easy to make because it simmered in the crock pot while I was at work, and all I needed to do when I got home was shred the beef and warm the tortillas!

This recipe will serve 12 people (2 tacos per person)

Shredded Beef Tacos

Beef Brisket-About 2 pounds

1 Tablespoon Olive Oil

1 Bottle Mexican Beer (I used Dos Equis Amber, you can also use Negro Modelo)

2 Tablespoons Chopped Canned Chipotles in Adobo

2 Cloves Garlic, Smashed

1 Large Onion, Diced

1/4 Cup Fresh Lime Juice

1/4 Cup Finely Chopped Cilantro

4 Scallions, Chopped

24 Warmed Corn Tortillas

2 Avocados, Pitted and Sliced

Pico De Gallo (I just bought some from the store, but you could make it yourself if you want to get creative!)

Cilantro to Top the Tacos

In a large dutch oven or skillet, sear meat in one tablespoon of olive oil over medium-high heat until browned on both sides.

Remove brisket from the pan and rub it with the garlic and chipotles on both sides.  Place brisket in a crock pot with any garlic and chipotles left over.  

Add onions to pan, and saute until lightly browned.  Add beer to the pan and stir with the onion, scraping the bottom of the pan with your spoon to incorporate bits from the pan.  Add the beer/onion mixture to the crock pot, and simmer on low for at least 6 hours on low or 4 hours on high. Mine simmered on low for about 9 hours.  Keep the crock pot on and don’t throw out the liquid after you take the meat out, you’ll need it again.

Remove brisket from liquid and allow to cool on a cutting board.  Once cool, shred the beef.  I used two forks and just pulled the meat apart.  It’s so tender, it won’t require a lot of effort. 

Transfer the shredded meat back to the crock pot and add the lime juice, cilantro and scallions.  Stir to combine.  

Serve in warmed corn tortillas with avocado, pico de gallo, and cilantro.  YUMMMMM!!!!

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