Beer and tacos are a match made in heaven, but what about beer IN your tacos?
I can dig it.
The rich, earthy undertones of a nice dark beer are intensified by additional chipotle peppers and garlic in these delicious tacos created by Jackie Dodd, a k a “The Beeroness.” He recommends using Bootleggers Black Phoenix, but I’m guessing that’s going to be pretty hard to find around these parts. He says any nice, dark stout should substitute just fine though.
Chipotle Stout Braised Beef Tacos
¼ cup olive oil
1 tsp. salt
2 tsp. black pepper
2 lb. tri tip roast
1 large bottle dark stout
½ cup beef broth
6 cloves of garlic, peeled
1 large white onion, peeled and quartered
2 large chipotle chilies in adobo sauce, chopped
1 Tbsp. Adobo sauce
12 6-inch tortillas
Pico de Gallo
1 large jalapeno, stem and seeds removed, chopped
½ cup chopped red onion
2 Tbsp. lemon juice
½ tsp. salt
½ cup tomatoes, chopped
¼ cup cilantro, chopped
- In a large pot or cast iron enamel dutch oven, heat olive oil over high heat until hot but not smoking. Sprinkle the roast on all side with salt and pepper. Sear the meat on all sides until browned, about 4 minutes per side. Add beer and bring to a simmer, reduce heat to maintain a low simmer.
- Add the garlic, onions, chilies and adobo sauce. Allow to simmer until fork tender and falling apart, about 2 1/2 to 3 hours. During the cooking process, turn the meat over about every 30 minutes. If the liquid in the pot gets low, and too thick, add additional beer or hot water.
- Once the meat is done, shred in the pot using two forks, remove any large pieces of fat that have not rendered. Cover and simmer for about 5 minutes.
- While that is cooking, make the pico de gallo by placing all ingredients in a bowl and stir to combine.
- Remove meat from pot and serve inside tortillas, covered with pico de gallo.