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Slow-Cooker Spicy BEERbacoa Tacos

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By Betty Crocker Kitchens
Updated May 25, 2022
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This manly taco is stuffed with beer-braised beef barbacoa, spicy chipotle salsa and queso fresco. Wash down with a MANgarita—a shot of aged tequila served with an ice cold bottle of Mexican beer.

Slow-Cooker Spicy BEERbacoa Tacos

  • Prep Time 30 min
  • Total 5 hr 0 min
  • Servings 16
  • Ingredients 13
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Ingredients

Beef

  • 1 fresh beef brisket (not corned beef), 2 to 3 lb, trimmed of fat
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons vegetable oil
  • 3 cloves garlic, cut in half

Chipotle Salsa

  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1/2 cup Mexican beer
  • 2 canned chipotle chiles in adobo sauce

Caramelized Onions

  • 1 teaspoon vegetable oil
  • 1 large onion, sliced (3 cups)

Taco Shells and Toppings

  • 16 tacos shells from 2 boxes (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count), heated as directed on box
  • 1 cup crumbled queso fresco cheese
  • 1 medium avocado, pitted, peeled and sliced

Instructions

  • Step 
    1
    Spray 5-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over high heat. Season brisket with salt and pepper on both sides. Add 2 teaspoons oil to skillet. Cook brisket in oil about 3 minutes on each side or until brown. Carefully transfer brisket to slow cooker, and add garlic.
  • Step 
    2
    Meanwhile, in blender, place chipotle salsa ingredients. Cover; blend on medium speed until smooth. Pour half of salsa into slow cooker (about 1 cup). Cover and refrigerate remaining salsa. Cover slow cooker; cook on High heat setting 4 to 4 1/2 hours or until brisket is very tender.
  • Step 
    3
    Meanwhile, in same skillet, add 1 teaspoon oil; heat over high heat. Stir in onion slices. Reduce heat medium-low, and continue cooking and stirring until onions are caramelized, about 15 minutes. Remove from skillet; cover and refrigerate until serving time.
  • Step 
    4
    Remove brisket from slow cooker, and shred with fork. Reheat caramelized onions. Spoon brisket into each taco shell, and top with caramelized onions. Spoon 1 tablespoon reserved salsa over each; top with queso fresco and avocado.

Nutrition

230 Calories
12g Total Fat
15g Protein
13g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving (taco only)
Calories
230
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
40mg
14%
Sodium
300mg
12%
Potassium
210mg
6%
Total Carbohydrate
13g
4%
Dietary Fiber
1g
7%
Sugars
2g
Protein
15g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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