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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Beef~Res » Beer Braised Beef Tacos with Toasted Chile de Arbol Salsa

Beer Braised Beef Tacos with Toasted Chile de Arbol Salsa

October 1, 201612 Comments

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Beer Braised Beef Tacos #beeftacos #slowcooker

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. 

 

 

Beer Braised Beef Tacos #beeftacos #slowcooker

 

Beer Braised Beef Tacos

5 from 1 vote
Print Pin Rate
Course: Beef, Tacos
Cuisine: Mexican
Servings: 6 Servings

Ingredients

Ingredients

  • For Beef
  • 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
  • Olive oil

For Salsa

  • 12 chile de arbol
  • 16 ounces tomato sauce
  • 2 cloves garlic chopped
  • Salt to taste

Instructions

Directions

  • 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.
  • 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 .
  • Cover with lid and cook on high for 5-6 hours
  • 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.
  • 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.
  • 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.

Notes

Tips~ When choosing a roast, look for one that has some marbelization. The fat will yield a more moist shredded beef.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

 

Beer Braised Beef Tacos #beeftacos #slowcooker

Here is the beef after I seared it. It’s ready to go in the slow cooker!

Beer Braised Beef Tacos #beeftacos #slowcookerbeef

Easy to shred and that broth that is so flavorful!

Toasted Chile de Arbol Salsa #salsarecipes #chiledearbol

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 #salsarecipes #chiledearbol

Toasted Chile de Arbol Salsa. See recipe above!

Beer Braised Beef Tacos #beeftacos #slowcookerbeef

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!

Crockpot Beer Braised Beef Tacos

I still have alot to learn when it comes to food photography, but I have come a long way!

 

 

 

Crockpot Beer Braised Beef with Toasted Chile de Arbol Salsa

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.

Beer Braised Beef Tacos #beeftacos #slowcookerbeef

 

Beer Braised Beef Tacos #beeftacos #pressurecooker

 

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. 

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Filed Under: Beef~Res, Slow Cooker, Tacos Tagged With: Beef Recipes, Beer Braised Beef, crockpot, Pressure Cooker, Slow Cooker, Tacos

Previous Post: « Fire Roasted Green Chile Vegetable Pozole
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Reader Interactions

Comments

  1. TMc

    October 8, 2016 at 8:30 am

    I am fairly new to pressure cooking and not quite sure on adjusting the cooking times yet. How long do you normally cook the beef after browning in your pressure cooker? This looks mouthwatering! I’m so excited to try it. Thanks so much!

    Reply
    • Sonia

      October 9, 2016 at 11:13 am

      When I prepare the beef in the pressure cooker, I begin timing it from the moment it the valve on top begins to turn and release pressure and steam. In my cooker, it takes about 15 to 20 minutes to reach that point. I turn the heat to low and set my timer for 45 minutes, more or less. I just shut it off and let it sit until the pressure release safety valve opens back up.

      Reply
  2. Ana

    October 17, 2017 at 2:15 pm

    Sonia! Thank you for the inspiration! I am trying this recipe tonight!

    Reply
    • Sonia

      October 17, 2017 at 9:05 pm

      Your Tacos looked so tasty Ana!!!

      Reply
  3. Ana Rivera

    January 6, 2018 at 10:59 pm

    Sonia, this recipe was a hit and I am returning to say that I’m gonna try to squeeze in some time to prepare these tacos again for my family this week.

    Reply
    • Sonia

      January 6, 2018 at 11:09 pm

      You reminded me thatI need to prepare it again too! Tell me what day and we can prepare it on the same day. I need to update the pictures for the blog.

      Reply
  4. Ana Rivera

    January 7, 2018 at 12:39 am

    Perfect! I’m aiming for Taco Tuesday God willing.

    Reply
    • Sonia

      January 7, 2018 at 2:27 pm

      Good, I have my roast defrosting. I had a small chuck roast in the freezer, so that’ what I will use. I am going for the pressure cooker though! Lol!

      Reply
  5. Janette

    January 9, 2018 at 8:21 pm

    Hi I really would like to make this but don’t have a pressure cooker.

    Reply
    • Sonia

      January 9, 2018 at 8:49 pm

      The main instructions at the beginning of the blog post are for the slow cooker.

      Reply
  6. Veronica

    January 10, 2021 at 2:45 pm

    How can we prepare it without a slow cooker?

    Reply
    • Sonia

      January 11, 2021 at 9:28 pm

      You would still have to sear the seasoned beef and then place in slow cooker with the other ingredients. You can cook on low for 8 hours or on high for 5-6 hours.

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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