Chipotle Stout Braised Beef Tacos With Fresh Pico de GalloBy The Beeroness
- Recipe TypeEntree
- Prep Time3.5 hours (includes cooking time)
The chipotle and coffee undertones in Bootlegger's Black Phoenix are intensified by additional chipotle peppers and garlic in these delicious tacos created by Jackie Dodd aka The Beeroness.
- 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 (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 Tbsp Adobo sauce
- 12 6-inch tortillas Pico de Gallo 1 large jalapeno, stem and seeds removed, chopped
- 1/2 cup chopped red onion
- 2 Tbsp lemon juice
- 1/2 tsp salt
- 1/2 cup tomatoes, chopped
- 1/4 cup cilantro, chopped
- 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 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, serve inside tortillas, covered with Pico De Gallo.
Jackie Dodd is a recipe developer, food photographer and food writer. She currently runs the beer recipe website The Beeroness. Jackie is a freelance photographer, using her skills to photograph food, architecture, restaurants and bars in Los Angeles, California. She writes for the online cooking magazine, Honest Cooking as well as The Glendale Examiner. Jackie also serves as a recipe tester for cookbook authors and has developed recipes for companies such as Avocados Of Mexico, California Strawberry Commission, and Foster Farms.