Chipotle Stout Braised Beef Tacos With Fresh Pico De Gallo

I love the huge array of flavors that we now have in our Craft Beers. Chipotle? Yes please. Coffee? Couldn’t live without it. Both of these flavors, along with the fact that beer is a natural meat tenderizer make this Black Phoenix Chipotle Coffee Stout the perfect beer for the job of making tacos.

Bootleggers Brewery makes this fabulous taco braising liquid that also doubles as a smooth drinking Stout Beer. Pretty handy. If you can’t seem to get your hands on this stuff, and I DO recommend that you try, look for a dark stout that has spicy or coffee notes. This is no task for a pale ale.

Chipotle Stout Braised Beef Tacos With Fresh Pico De Gallo

Chipotle Stout Braised Beef Tacos With Fresh Pico De Gallo

Ingredients

  • 1/4 cup olive oil
  • 1 tsp salt
  • 2 tsp black pepper
  • 2 lb Tri Tip Roast
  • 1 Large Bottle (1 pint, 6 oz) Dark Stout such as Bootleggers Black Phoneix
  • 1/2 cup beef broth
  • 6 cloves of garlic, peeled
  • 1 large white onion, peeled and quartered
  • 2 large Chipotle Chilies in Adobo Sauce, chopped, plus 1 tbs Adobo sauce
  • 12 6 inch tortillas
  • For the Pico De Gallo:
  • 1 large jalapeno, stem and seeds removed, chopped
  • 1/2 cup chopped red onion
  • 2 tbs lemon juice
  • 1/2 tsp salt
  • 1/2 cup tomatoes, chopped
  • 1/4 cup cilantro, chopped

Directions

  • In a large pot or cast iron enamel dutch oven, heat the 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 broth, bring to a simmer, reduce heat to maintain a low simmer. Stir in the garlic, onions, chilies and adobo sauce, add the lid at a vent.
  • 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 the meat is cooking, make the Pico De Gallo by placing all ingredients in a bowl and stir to combine.
  • Remove meat from pot, serve inside tortillas, covered with Pico De Gallo.
http://thebeeroness.com/2012/02/08/chipotle-stout-braised-beef-tacos-with-fresh-de-gallo/

I use these beer corn tortillas

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7 Responses to Chipotle Stout Braised Beef Tacos With Fresh Pico De Gallo

  1. Chuck February 13, 2012 at 9:04 pm #

    I just made this in a slow cooker and it turned out really good.

  2. Meghan Storey April 12, 2012 at 3:02 pm #

    Hi Beeroness!

    We’d like to feature this recipe on CraftBeer.com. CraftBeer.com is a website of the Brewers Association and one of the main goals of the site is to bring craft beer to the dinner table through pairings or as an ingredient in a dish.

    I would include your photo, bio and link to thebeeroness.com in a post similar to this: http://www.craftbeer.com/pages/beer-and-food/recipes/recipes-list/show?title=deviled-ham-beer-puffs

    Please let me know if this would be possible.

    Cheers!

    Meghan Storey
    Web Editor
    Brewers Association

  3. Elaine August 31, 2012 at 10:34 am #

    Can’t wait to make this sunday, having peoplover for Beer Sharing & poker. I am sure this is going to ROCK!

  4. Patrick October 27, 2013 at 7:38 pm #

    Made this with a 4lb bone in pork shoulder roast. Doubled the ingredients due to the size and used a homebrewed porter. This was incredible. Super simple to make and the taste was only rivaled by the aroma while cooking. This will be one of my goto favorites. Btw, we ate this with a homebrewed Imperial Nugget IPA.

  5. Gerry @ Foodness Gracious November 8, 2013 at 3:18 pm #

    Droooooling…Seriously looks so good!!

Trackbacks/Pingbacks

  1. Recipes | Jax House - May 18, 2013

    […] Chipotle stout beer braised beef tacos were good too, topped with quick pickled radishes and cucumbers. […]

  2. A Mexican Dinner in the Arctic | Tales From A Small Kitchen - November 17, 2013

    […] Lisa would provide dessert and Toby would provide beer.  I provided a slightly adapted version of Chipotle Stout Braised Beef Tacos from The Beeroness. Jeff provided, uh, well, Jeff showed up for […]

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