Slow-Cooker Spicy BEERbacoa Tacos

Name: Slow-Cooker Spicy BEERbacoa Tacos
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 16
Cuisine: Mexican
Ingredients: 1 medium avocado, pitted, peeled and sliced; 1 fresh beef brisket (not corned beef), 2 to 3 lb, trimmed of fat; 118 milliliters Mexican beer; 2 canned chipotle chiles in adobo sauce; 411 grams can Muir organic fire roasted diced tomatoes, undrained; 3 cloves garlic, cut in half; 710 milliliters large onion, sliced; 0 teaspoons pepper; 237 milliliters crumbled queso fresco cheese; 1 teaspoons salt; 16 Old El Stand n taco shells, heated as directed on box; 1 teaspoon vegetable oil; 2 teaspoons vegetable oil

Slow-Cooker Spicy BEERbacoa Tacos is a gluten free main course. One portion of this dish contains about 26g of protein, 15g of fat, and a total of 303 calories. This recipe serves 16. Head to the store and pick up queso fresco cheese, salt, onion, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 5 hours. This recipe is typical of Mexican cuisine.

Instructions

Spray 5-quart slow cooker with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Slow Cooker

Heat 12-inch nonstick skillet over high heat. Season brisket with salt and pepper on both sides.

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Salt And Pepper

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Frying Pan

Add 2 teaspoons oil to skillet. Cook brisket in oil about 3 minutes on each side or until brown. Carefully transfer brisket to slow cooker, and add garlic.

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Garlic

Cooking Oil

Equipment you will use

Slow Cooker

Frying Pan

Meanwhile, in blender, place chipotle salsa ingredients. Cover; blend on medium speed until smooth.

Ingredients you will need

Chipotle Chiles

Salsa

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Blender

Pour half of salsa into slow cooker (about 1 cup). Cover and refrigerate remaining salsa. Cover slow cooker; cook on High heat setting 4 to 4 1/2 hours or until brisket is very tender.

Ingredients you will need

Salsa

Equipment you will use

Slow Cooker

Meanwhile, in same skillet, add 1 teaspoon oil; heat over high heat. Stir in onion slices. Reduce heat medium-low, and continue cooking and stirring until onions are caramelized, about 15 minutes.

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Onion

Cooking Oil

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Frying Pan

Remove from skillet; cover and refrigerate until serving time.

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Frying Pan

Remove brisket from slow cooker, and shred with fork. Reheat caramelized onions. Spoon brisket into each taco shell, and top with caramelized onions. Spoon 1 tablespoon reserved salsa over each; top with queso fresco and avocado.

Ingredients you will need

Caramelized Onions

Queso Fresco

Avocado

Salsa

Equipment you will use

Slow Cooker

Equipment

Slow Cooker

Frying Pan

Blender

Ingredients

Servings:

1medium

avocado, pitted, peeled and sliced 1

fresh beef brisket (not corned beef), 2 to 3 lb, trimmed of fat 118milliliters

Mexican beer 2

canned chipotle chiles in adobo sauce 411grams

can Muir organic fire roasted diced tomatoes, undrained 3cloves

garlic, cut in half 710milliliters

large onion, sliced 0teaspoons

pepper 237milliliters

crumbled queso fresco cheese 1teaspoons

salt 16

Old El Stand 'n taco shells, heated as directed on box 1teaspoon

vegetable oil 2teaspoons

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.