Here is yet another one of my older recipes for beer braised beef tacos. I originally posted it on another site and loved it so much, I decided to include it on my blog as well. I originally prepared this beer braised beef in my pressure cooker, but I have adapted this version for the slow cooker. The pressure cooker method is at the end of the blog post. Slow cooker beef tacos were always one of my favorites when mom prepared them. Easy prep, no fuss and easy clean up too! I always associated crockpot beef tacos with the weekends. Mom would often cook a similar recipe and we would enjoy tacos or tortas on warm bolillo bread rolls. So tasty! Add some refried beans and avocado and you are ready to eat! I also chose a salsa recipe that mom would prepare with certain beef tacos. Wait until you see the the simple ingredients! I have updated the blog post today(01-09-18) with new pictures and more tips too! I kept the old pictures at the end of the blog post so you could see how far I have come as far as picture taking, lol! In my opinion, anyway.
Yields 4-6 servings
2 pounds top round or chuck roast
1/4 cup steak seasoning, homemade or store bought
1 teaspoon garlic powder
1 teaspoon oregano
1- 12 ounce bottle of light beer
3 cups beef broth
3 tablespoons Worcestershire sauce
Tips~ When choosing a roast, look for one that has some marbelization. The fat will yield a more moist shredded beef.
12 chile de arbol
16 ounces tomato sauce
2 cloves garlic,chopped
Salt to taste
1. Cut the beef into 2 inch pieces, season generously with steak seasoning,garlic powder, and oregano. Drizzle with olive oil, set aside or better yet, marinate overnight.
2. Add 3 to 4 tablespoons of olive to a sklillet and heat to medium/high heat. Sear the beef in batches and transfer to the crockpot. Once all beef has been browned nicely, add the add the beer, broth and Worcestershire sauce to the crockpot .
3. Cover with lid and cook on high for 5-6 hours
4. Preheat a skillet to medium heat. Add the chile de arbol and toast, turning often. It should only take a 2 minutes, they will become aromatic and brown in some spots. Transfer onto plate.
5. Remove stems from chiles, and combine with remaining salsa ingredients in blender. Blend until smooth taste for salt. The flavor on this salsa improves the longer it sets.
6. When ready, remove beef from pot and shred with two forks. Take some of the broth left in pot and pour over beef to moisten. Serve right away with warm tortillas for tacos. Garnish with chopped cilantro,onion, salsa and guacamole.
Here is the beef after I seared it. It’s ready to go in the slow cooker!
Easy to shred and that broth that is so flavorful!
If you can, please, please prepare the salsa a few days ahead. The flavors will intensify 10 times over! Oh, the salsa will become darker in color too.
Toasted Chile de Arbol Salsa. See recipe above!
I know it’s hard to believe that I would be raving about a salsa prepared with canned tomato sauce, but it’s so tasty! Maybe because the flavors are so familiar and they remind me of home. I don’t know, but I do know that I especiallylove it on beef tacos!! Old pictures below! Wow!
I still have alot to learn when it comes to food photography, but I have come a long way!
After the first day, I prepared some tasty quesadillas using this beef. I brushed the tortillas with a little of the salsa as they were cooking on the griddle! My favorite melting cheese is Chihuahua cheese if you can find it. Mild and creamy when it melts.
Pressure Cooker Beer Braised Beef
Follow the directions as stated above. When it comes time to sear the meat, add 3-4 tablespoons of olive oil to your pressure cooker and heat to medium.
After a few minutes, sear the beef in batches. Transfer to a plate after searing. To the bottom of a 5 quart pressure cooker, add the beer, broth and Worecestershire sauce. Stir and taste for salt.
Add the beef to the pressure cooker. Lock the lid in place and turn the heat to high. After the safety valve locks and the pressure release valve begins to hiss and rotate, turn heat to below medium. Set your timer for 45 minutes.
After 45 minutes, carefully remove the pressure cooker from the heat. When the safety valve unlocks, then you can open the cooker. Transfer meat to a serving dish and generously ladle with broth. Use two forks to gently shred before serving.