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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.

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Prep Time 30 min
Total Time 5 hr 0 min
Servings 16

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (taco only)

Calories: 230
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 40mg; 40%;
Sodium: 300mg; 300%;
Total Carbohydrate: 13g; 13%
(Dietary Fiber 1g 1% Sugars 2g 2% ),
Protein: 15g; 15%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 6%;
Calcium: 6%;
Iron: 8%;

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 7/19/2012 7:57:09 AM REPORT ABUSE mystery_shopper said:

Rating:

ugh! absolutely disgusting and a waste of a perfectly good cut of meat. dry, stringy, bland, nasty. meat was sooooo tough and dried out i had to puree' it to make it possible to chew and it has no flavor whatsoever. very disappointing. only gave it one spoon because i couldn't give it less. i wouldn't feed this to my dogs!

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