Spicy BEERbacoa Tacos

Spicy BEERbacoa Tacos

This manly taco is stuffed with beer-braised beef barbacoa, spicy chipotle salsa and queso fresco. Wash down with a MANgarita—a shot of aged tequila served with an ice cold bottle of Mexican beer.

Prep Time

30

Minutes

Total Time

5:00

Hrs:Mins

Makes

16

servings

Beef
1
fresh beef brisket (not corned beef), 2 to 3 lb, trimmed of fat
1/2
teaspoon salt
1/4
teaspoon pepper
2
teaspoons vegetable oil
3
cloves garlic, cut in half
Chipotle Salsa
1
can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained
1/2
cup Mexican beer
2
canned chipotle chiles in adobo sauce
Caramelized Onions
1
teaspoon vegetable oil
1
large onion, sliced (3 cups)
Taco Shells and Toppings
16
Old El Paso® Stand 'N Stuff® taco shells, heated as directed on box
1
cup crumbled queso fresco cheese
1
medium avocado, pitted, peeled and sliced
  1. Spray 5-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over high heat. Season brisket with salt and pepper on both sides. 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.
  2. Meanwhile, in blender, place chipotle salsa ingredients. Cover; blend on medium speed until smooth. 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.
  3. 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. Remove from skillet; cover and refrigerate until serving time.
  4. 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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To make a MANgarita: Pour a shot of aged tequila. Open a bottle of Mexican beer. Serve with a lime wedge and a pile of coarse salt.

Nutrition Information:

1 Serving (1 Serving (taco only))
  • Calories 230
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 300mg;
  • Total Carbohydrate 13g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 15g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.