Beer-Braised Spicy Beef Tacos

This recipe is a winner for Taco Tuesday or Game Day anywhere. Beer and chipotle peppers add delicious flavors to this lean beef roast

Photos courtesy of Beef. It's What’s For Dinner

8 ingredients

6 servings

3 hours 30 minutes

Nutrition information per serving: 413 Calories; 144 Calories from fat; 16g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 57 mg Cholesterol; 500 mg Sodium; 37 g Total Carbohydrate; 4.3 g Dietary Fiber; 27 g Protein; 3.7 mg Iron; 8.2 mg NE Niacin; 0.4 mg Vitamin B6; 2.6 mcg Vitamin B12; 5.9 mg Zinc; 25.5 mcg Selenium; 86.9 mg Choline.

Ingredients:

  • 1 beef Cross Rib Roast, Chuck Arm Roast or Chuck Shoulder Roast
    (about 2 pounds)
  • 2 teaspoons olive oil
  • Salt and pepper
  • 1 bottle (12 ounces) beer
  • 2 medium chipotle peppers in adobo sauce, minced
  • 2 tablespoons plus 1 teaspoon adobo sauce from chipotle peppers, divided
  • 12 small corn or flour tortillas (6-inch diameter), warmed
  • 2 cups coleslaw

Toppings:

  • Chopped red onion
  •  chopped fresh cilantro
  • crumbled queso or sour cream
  • fresh lime juice or lime wedges (optional)

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.

Cooking:

1. Heat oil in stockpot over medium heat until hot. Place beef Cross Rib 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.

Source: beefitswhatsfordinner.com