Courtesy of The Beef Checkoff
6Servings•15 Min.Prep Time•2-1/2 Hr.Cook Time•
原料：
2 lb. beef shoulder center roast
2 tsp. olive oil
salt and pepper
1 bottle (12 oz.) beer
2 medium chipotle peppers in adobo sauce, minced
2 Tbsp. plus 1 tsp. adobo sauce from chipotle peppers, divided
12 small corn or flour tortillas (6-in. diameter), warmed
2 c. cole slaw
-
Toppings: Chopped red onion, chopped fresh cilantro, crumbled queso or sour cream, fresh lime juice or lime wedges (optional)
说明：
- Heat oil in stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper, as desired.
- Add beer, peppers and 2 Tbsp. adobo sauce to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hr. or until pot roast is fork-tender.
- Meanwhile, combine coleslaw and remaining 1 tsp. adobo sauce. Refrigerate until ready to use.
- Remove pot roast; cool slightly. Skim fat from cooking liquid; bring to boil. Reduce to medium and cook 10-12 min. or until reduced to 1-1/2 c. Meanwhile, trim and discard excess fat from cooked pot roast. Shred 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.
- Recipe Courtesy of The Beef Checkoff
营养：
| 成分 | 数值 |
|---|
| Calories | 413 |
| Total Fat | 16g |
| Saturated Fat | 3g |
| Cholesterol | 57mg |
| Total Carbs | 37g |
| Fiber | 4g |
| Protein | 27g |
| Sodium | 500mg |