How do you take taco's, chimichangas, or whatever Mexican dish you can think of, to the next level? Easy, Beer, Chipotle's & a slow cook.
Ingredients:
- 1 2lb Roast ( beef or pork)
- 1/4 cup olive oil
- salt and pepper
- 2 bottles of a dark stout like the Left Hand Brewery Milk Stout
- 1 cup beef broth
- 6 cloves of garlic, smashed
- 2 small onions, quartered
- 4 large chipotle's along with a fair amount of adobe sauce, rough chop
Directions:
- Beef Roast:
- Generously salt and pepper all sides and braise for about 4 minutes per side
- Pork Loin:
- Cut into 6-8 pieces, then generously salt and pepper all sides and braise for about 2 minutes per side
- In a medium pot or dutch oven, heat the olive oil over high heat until it is almost (but not) smoking. Sear the meat on all sides.
- Add the beer and broth then bring to a simmer.
- Reduce the heat to maintain a slow simmer then add the garlic, onions and chipotle's. Cover but leave a little space to vent.
- Cook for 2.5-3 hours until the meat is fork tender. Turn the meat every 30 minutes. If the liquid gets too low, add additional beer, broth or hot water.
- Once the meat is done, shred then simmer for another 5 minutes to allow the liquid to penetrate all the meat.
Serving:
Pictures: