This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, and zinc; and a good source of fiber and choline.
Servings | 6
Ingredients
-
1 boneless beef chuck or rump roast (2 pounds)
-
2 teaspoons olive oil
-
Salt and pepper
-
1 bottle (12 ounces) of beer
-
2 medium chipotle peppers in adobo sauce, minced
-
2 tablespoons plus 1 teaspoon adobo sauce from chipotle peppers, divided
-
12 small corn or flour tortillas (6-inch diameter), warmed
-
2 cups coleslaw
Toppings:
-
Chopped red onion
-
Chopped fresh cilantro
-
Crumbled queso or sour cream
-
Fresh lime juice or lime wedges (optional)
Directions
- Heat oil in a stockpot over medium heat until hot. Place the beef pot roast in a stockpot; brown evenly. Pour off drippings; season with salt and pepper, as desired.
- Add beer, peppers, and 2 tablespoons adobo sauce to the stockpot; bring to a boil. Reduce heat; cover tightly and simmer for 2-1/4 to 2-1/2 hours or until pot roast is fork-tender.
- Meanwhile, combine coleslaw and the remaining 1 teaspoon adobo sauce. Refrigerate until ready to use.
- Remove pot roast; cool slightly. Skim fat from cooking liquid; bring to a boil. Reduce to medium and cook 10 to 12 minutes or until reduced to 1-1/2 cups. Meanwhile, trim and discard excess fat from the cooked pot roast. Shred the pot roast with 2 forks. Return beef to reserved liquid; cook over medium heat until heated through.
- Serve beef in tortillas; top with coleslaw mixture and toppings, as desired.
0 Comments