Beer Braised Beef Tacos
Ingredients
- 800 gBeef chuck (in large cubes)
- 330 mlBrown beer
- 1 pcYellow onion (finely chopped)
- 2 pcGarlic (minced)
- 8 pcSoft tortilla (for filling), made from corn
- 2 tbspLime juice
- 1 tspCumin ground
- 1 tspSmoked paprika
- 1 tspOregano
- 1 pinchHot pepper en poudre
- 1 pcFresh cilantro (chopped)
- 2 tbspSunflower oil
- 1 pinchGray sea salt
- 1 tbspChipotle peppers in adobo sauce (chopped)
Method
Tender beef that shreds effortlessly, coated in a thick, dark beer reduction. The meat is melt-in-your-mouth soft, infused with spices and ready to be tucked into a warm tortilla.
- 1
Heat oil in a pot. Brown the beef cubes on all sides until a brown crust forms. Sear the juices at the bottom of the pot.
- 2
Add the chopped onion, minced garlic, and chipotle pepper. Sauté without burning. Stir in the cumin, paprika, oregano, and chili powder to release the aromas.
- 3
Pour in the dark beer to deglaze the cooking juices. Scrape the bottom with a wooden spatula to incorporate the flavors into the sauce.
- 4
Lower the heat to minimum. Cover and simmer for at least two hours. The meat should crush under the pressure of a spoon.
- 5
Shred the meat with a fork in its juices. Add the lime juice. Garnish the warm tortillas and sprinkle with fresh cilantro.
Frequently asked questions
How do you get this dish right?
- Don't over-reduce the sauce at the end; it should stay fluid enough to soak into the tortilla.
- If the sauce is too thin, remove the lid for the last 15 minutes so it coats the meat perfectly.
How long does this dish keep?
Keep for up to 3 days in an airtight container in the fridge. The meat tastes even better when reheated the next day.
