Spicy BEERbacoa Tacos

Name: 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 Glen® 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 Paso® Stand N Stuff® taco shells, heated as directed on box; 1 teaspoon vegetable oil

You can never have too many Mexican recipes, so give Spicy BEERbacoa Tacos a try. One serving contains 299 calories, 26g of protein, and 15g of fat. This recipe serves 16. This recipe covers 15% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. If you have stand 'n taco shells, queso fresco cheese, mexican beer, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Spray 5-quart slow cooker with cooking spray.

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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

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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

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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 Glen® 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 Paso® Stand 'N Stuff® taco shells, heated as directed on box 1teaspoon

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. 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. One wine you could try is Tudor Wines Balo Vineyard Pinot Noir. It has 5 out of 5 stars and a bottle costs about 68 dollars.