Stout Beef Barbacoa Tacos
Stout Beef Barbacoa Tacos
The way New Yorkers feel about hot dogs is the way people from LA feel about tacos.
While Los Angeles is a very live and let live society, and while you are free to love and believe what you want as long as you aren’t hurting anyone, we do not extend this courtesy to your taco eating habits. There is a right way and a wrong way. We don’t have access to the words best recipes, pass down from generations of grandmothers from all over the world just so that you can add some iceberg lettuce and shredded cheddar cheese, that’s not OK with us.
The acceptable format for tacos is this: homemade corn tortillas, a protein (even if it’s vegetables), chopped onions and cilantro, and possibly a few dashes of hot sauce. That’s it, your taco is complete. Save the cheese and sour cream for your nachos, and the lettuce for your burger, this is how tacos are made.
It might be a coincidence that the hop-heavy IPAs of the West Coast go beautifully with spice and grease of the perfect taco. Just like it might be another coincidence that the maltier beers of the East Coast go so well with those New York hot dogs, or that the rich stouts of Ireland are a perfect combination with a pot pie. But then again, food and beer have always lived in harmony, this is just more evidence of that.
It’s an incredible reminder to keep an open mind and an open palate when traveling. Eat how the locals eat, checking your food preferences at the boarding gate, and drink how they drink. You might just be surprised at how much you love an IPA and a taco without Supreme in the title.
I served this with Homemade Beer Corn Tortillas, so good you’ll never go back to store-bought.
Stout Beef Barbacoa Tacos
- 1 dried Chile Negro pod
- 1 dried Ancho chili pod
- 1 tbs olive oil
- 1 white onion cut into large sections
- 1.5 lbs pounds chuck steak cubed
- 3 chipotle peppers in adobo
- 1 tbs adobo sauce
- 1 cup stout beer
- 1 cup beef broth
- 4 cloves garlic peeled
- juice from one lime
- 1 tbs apple cider vinegar
- 12 homemade corn tortillas
- 1 red onion chopped
- ½ cup cilantro chopped
- Heat oven to 300.
- Heat a large Dutch oven over medium high heat. Add the dried chili pods, toasting on each side until warm and slightly crisp, about 2 minutes. Remove and allow to cool, tear into pieces and add to a blender or large food processor.
- In the Dutch oven heat the olive oil, add the onions and cook until slightly charred on each side. Add the onions to the blender along with the chipotle, adobo sauce, beer, broth, garlic, lime juice and vinegar. Blend until smooth.
- Return the Dutch oven to heat, add the beef cubes, cooking until seared on all sides, about 6 minutes.
- Add the blender sauce, reduce heat to a simmer, stirring for about a minute.
- Cover the pot and transfer to the oven. Cook at 300 until the beef is falling apart, between 3 and 4 hours.
- Remove from oven, shread in the pot using two forks.
- Transfer to a serving bowl along with all the sauce.
- Serve with corn tortillas, onions and cilantro.
bev @ bevcooks April 22, 2015 um 2:46 pm
Oh good grief. These are all my dreams like, coming true.
Mary @chattavore April 22, 2015 um 6:36 pm
These look so delicious! I love how you incorporate beer into everything. So creative!
Maggie April 23, 2015 um 9:32 am
These look amazing! What’s the heat register on these bad boys? I have kids that are against most things "spicy"…any ideas for how I can make this work for them?
Jackie April 23, 2015 um 10:45 am
they are pretty spicy. If you want to make them less spicy, I’d try removing all the seeds from the chili pods, just using the sauce from the adobo, not the chipotles, add 2 tbs tomato paste, and 1/2 tsp smoked paprika. Hope that works!
Maggie April 29, 2015 um 4:58 pm
Thank you! Putting these on the menu now!
Sophia @ NY Foodgasm April 23, 2015 um 10:04 am
These look AMAZING! I must try this! Sweet and spicy! YUM!
Matt April 24, 2015 um 12:54 am
This recipe is stellar! a little on the spicy side, but so good. Will make again!
Radioactive Man April 24, 2015 um 10:59 am
Looks amazing, bet it tastes amazing as well. I know what’s on my menu this weekend…! And I just happen to have some of my stout left (the keg is close to kicking) so the timing is perfect.
One little quibble: the plural of New Yorker is New Yorkers, and of IPA is IPAs. No apostrophes. ;o)
Jackie April 24, 2015 um 11:05 am
I’m a terrible editor, thank you! And thank you for being so civil about it, others can be so harsh and nasty.
Wendy Sanchez October 25, 2016 um 11:53 am
I just put it in the oven! Can’t wait for dinner!
Helen at the Lazy Gastronome March 22, 2017 um 7:10 am
This looks delicious! I’d be honored if you stopped by our Taco Tuesday party and shared your post!
Patty Ordoñez August 31, 2017 um 12:13 pm
Hi! Could this recipe be made in a slow cooker? Looks delicious and I plan to make it on the weekend 🙂
Jackie August 31, 2017 um 7:27 pm
Yes, I think so! IN step 6 instead of transferring to the oven, transfer everything to a slow cooker. Maybe 8 hours on low?