Chef notes
Get ready for some seriously delicious handheld tailgating fun with a dish that's a flavor touchdown! These beer-braised spicy beef tacos add an exciting twist to classic taco-inspired goodness, making them the ultimate game-day grub that'll transport your taste buds south of the border.
Now, let's talk beer: It's a game-changer in this recipe and something you're sure to have stocked in your fridge for football Sunday. Because this is a Mexican-inspired recipe, I recommend opting for your favorite import or cerveza for that refreshing kick, but feel free to use your beer of choice. Want a milder flavor? Go for a lighter brew. Craving some extra oomph? A darker beer is your play. And as a bonus, whatever you use in your beef is perfect for drinking alongside the finished product!
Don't forget to pile on the coleslaw. The coolness and crunch of it will help balance the spiciness and smokiness of the beef. Top it all off with plenty of lime juice, red onion, chopped fresh cilantro and crumbled queso or sour cream for the ultimate flavor combination that'll have everyone cheering for more.
The great thing about tacos is that they're easy to hold, making them the ideal game-day snack. Plus, you can easily store and keep the beef warm in the stockpot, ensuring that every bite is as delicious as the first. So, whether you're tailgating like a pro at the stadium or hosting a laid-back game day get-together at home, these tacos are your crowd-pleasing MVP.
Technique tip: In a hurry? Cube the beef shoulder roast into 1-inch pieces. This will make it cook faster. Want to add crispiness and brown quickly? Lightly roll the beef shoulder roast with all-natural flour before browning.
Swap option: To keep this recipe more wallet-friendly without skimping on taste, consider swapping beef shoulder for a chuck roast.
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 (2-pound) boneless beef shoulder roast
- kosher salt and freshly ground black pepper, to taste
- 1 (12-ounce) bottle Mexican beer
- 2 medium chipotle peppers in adobo sauce, minced
- 2 tablespoons + 1 teaspoon adobo sauce from chipotle peppers, divided
- 2 cups coleslaw
- 12 (6-inch) corn or flour tortillas, warmed
- 1 red onion, peeled and finely chopped
- 1 cup fresh cilantro, chopped
- crumbled queso or sour cream, to taste
- fresh lime juice or lime wedges (optional)
Preparation
1.Heat stockpot to medium heat, then olive oil and simmer until hot.
2.In a stockpot, place beef roast and brown evenly. Pour off drippings and season with salt and pepper, as desired.
3.To the stockpot, add beer, peppers and 2 tablespoons adobo sauce; bring to a boil. Reduce heat; cover tightly and simmer 2¼ to 2½ hours or until pot roast is fork-tender.
4.Meanwhile, combine coleslaw and remaining 1 teaspoon adobo sauce. Refrigerate until ready to use.
5.Remove the roast from the cooking liquid and let it cool slightly. While it's cooling, skim any fat from the cooking liquid.
6.Bring the cooking liquid to a boil and then reduce the heat to medium. Let it simmer for 10 to 12 minutes or until it reduces to about 1½ cups.
7.While the cooking liquid is simmering, trim and discard any excess fat from the cooked roast.
8.Using two forks, shred the roast.
9.Return the shredded beef to the reserved cooking liquid and cook over medium heat until the beef is heated through.
10.Serve beef in tortillas, and top with coleslaw mixture and toppings, as desired.
