Beulah’s Tequila and Beer Tacos

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Vegetables:

  • 1 cup carrots, julienned
  • 1 cup radishes, sliced thin
  • 1 cup onions, sliced thin
  • 1 cup jalapeños, sliced thin

Pickling Juice:

  • 2 cups distilled white vinegar
  • 2 cups water
  • 3 tablespoons sugar
  • 2 tablespoons salt
  • 2 tablespoons pepper

Marinade and refrigerate the vegetables in the pickling juice for a few hours before draining and using for taco topping.

Taco Meat:

  • 1 pound stewed beef

Marinade for Meat:

  • 1 24 oz can beer
  • 4 ounces tequila

Spices for Meat after Marinade:

  • 2 teaspoon butter
  • 1 medium onion, chopped
  • 1 clove garlic smashed and pasted
  • 1 large tomato, chopped
  • 1-2 jalapenos chopped (if you want to use other chill peppers half the amount. Be careful of the heat.)
  • 3 tablespoons ground cumin
  • 2 tablespoons of chili powder
  • 3 tablespoons of water or beef stock
  • Tortillas, shredded cheese and lettuce, lime juice, sour cream and salsa for serving

Marinate the stew meat for at least for at least 24 hours in the beer and tequila of your choice. DO NOT DRINK THE MARINADE ALCOHOL! YOU DON’T WANT TO GET SICK! Have fresh beer and tequila for your consumption but drink responsively.

After at least 24hrs of the marinade, take beef and drain (dispose the alcohol down the sink. DO NOT DRINK…REMEMBER: RAW BEEF WAS IN THE ALCOHOL.)

Place 2 tsp. butter in a deep frying pan
Sauté the chopped onions on med to low heat until translucent
Put heat on Low
Add chopped, smashed garlic and sauté for a few more minutes (be careful they do not brown or worse, burn.)

Stir
Place marinated meat on top
Add Cumin and Chili Powder evenly over meat.
Add Chopped Tomatoes
Add two tablespoons of water or beef stock
Stir entire content gently and lovingly
Cover and simmer on Med/High for about 1 hour.

Take cover off
Add jalapeno peppers or your choice of chili peppers, gently stirring in
Now allow the most of the liquid to evaporate (about 15 minutes)
But keep stirring every few minutes so nothing will burn on bottom of pan

Take off heat
Place in two soft taco shells to bare the weight of the taco meat
Squeeze a tiny bit of lime juice on top (1/16 tsp.)
Spoon on salsa
Sprinkle with cheese
Toss on lettuce
Add pickled vegetables on top
A large dollop of sour cream

Oh My…I am salivating just writing about it.

This is heaven in every bite.