All Things Beer

30 Days 30 Recipes: Chiptole Stout Braised Beef Tacos June 16th

Chiptole Stout Braised Beef Tacos
Chiptole Stout Braised Beef Tacos

I have been working like a dog lately. With that comes very little time off.  This week I only had one day off and with that day I should have spent it relaxing or catching up on chores around the house.  Instead I spent it cooking different beer inspired meals.  Now my kitchen is a mess and who is going to clean that up?  Probably Jovi because she is a rotten dog who is a counter surfer and will lick the counters clean.  I am not saying Boomer is a saint.  He is also a counter surfer, however he snags the mail off the counter.  Most of the time it is helpful as it is junk mail, but sometimes it is the water bill.

What making these three dishes today will do is save me from coming home late and having to come up with a meal before I slug off to bed. More often than not I make myself a quick grilled cheese sandwich when I do not have pre-made dinners. But this week I am lucky as I will have Chipotle Stout Braised Beef Tacos!

This recipe is inspired by The Beeroness who shared this recipe on Craft

For this recipe you will need the following ingredients:

Chipotle Stout Braised Beef Tacos
1/4 cup olive oil
1 tsp salt
2 tsp black pepper
2 lb tri tip roast
1 large Bottle, 16 oz. I used Quilters Irish Death from Iron Horse Brewing
1/2 cup beef broth
6 cloves of garlic (peeled)
1 large white onion (peeled/quartered)
2 large Chipotle Chilies in Adobo Sauce, chopped, plus 1 Tbsp Adobo sauce
12 6-inch tortillas

Pico de Gallo

1 large jalapeno (stem and seeds removed/ chopped)
1/2 cup red onion (chopped)
2 Tbsp lemon juice
1/2 tsp salt
1/2 cup tomatoes (chopped)
1/4 cup cilantro (chopped)

Starting with a dutch oven over high heat pour in the olive oil. Season the meat with pepper and salt and place in the dutch oven once the oil is to temperature. Brown the meat on all sides. Next add the beer and beef broth and bring to a simmer.

Then add the garlic, onions, chilies and adobo sauce. Simmer uncovered for 2.5 to 3 hours and turning the meat every 30 minutes. Once the meat is done cooking shred the meat with two forks and cover the pan, simmering for another 5 to 10 minutes. This will reduce most of the remaining liquid.

While you wait for the meat to finish cooking you can make the pico de gallo. Chop up all the veggies, place in a bowl and mix in the lemon juice and salt. Chill until ready.

When everything is complete, heat up a tortilla and build yourself a taco!

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