Tender Tasty Tacos de Ropa Vieja

• 2 lbs beef brisket, short rib, or flank steak
• 1 bottle blonde beer
• 3 cups beef stock
• 2 cups water
• 1/2 white onion
• 1 whole garlic clove
• 1 cup canned peeled tomatoes
• 2 serrano peppers (mostly seeded)
• 1 bay leaf
• 1 tbsp oregano
• 2 sprigs of thyme
• 2 tbsp ground cumin
• 2 tbsp chili powder
• 2 tbsp Spanish paprika
• 3-4 corn tortillas
• 1/2 cup sugar
• 2 tbsp apple cider vinegar
• 1/2 cup water
• 2 sliced green and red jalapeño peppers
• 1 bunch of cilantro
• 1/4 cup grilled corn
• 2 tbsp chopped red onion
• 1 tbsp fresh lime juice
• 3-4 tbsp cotija cheese
• 3-4 tbsp olive oil
• 3-4 tbsp canola oil

Instructions

1. Begin by coating a few pounds of brisket with olive oil, seasoning it with salt and pepper to taste, and a mixed melody of 2 tbsp onion powder, 2 tbsp Spanish paprika, 2 tbsp chili powder, and 2 tbsp of ground cumin.
2. Coat both sides generously and give it a good rub down.
3. Grill the seasoned brisket for 4-5 minutes on high heat, on ALL sides, or until there are solid char marks on each side.
4. In a large saute pan on high heat, add a splash of olive oil, 1/2 a quartered white onion, 1 whole garlic clove, 1 Serrano pepper (mostly seeded), and a bunch of cilantro.
5. Let the onions caramelize and then top with 1 bottle blonde beer and 3 cups beef stock. Cover with a lid and simmer on low to medium heat for three hours; occasionally adding liquid when needed.
6. Once the beef has finished cooking, shred it with a couple of forks. It should fall apart.

1. Lightly fry a few small tortillas (you don’t want them hardening too much) and form them into taco shells.
2. Layer tacos with a healthy portion of shredded beef. Be sure to get a good portion of that juice from the stock. Top with a melody of 1/4 cup grilled corn, 2 tbsp chopped red onion, 1 bunch of cilantro, tossed in a bit of olive oil, 1 tbsp fresh lime juice, and salt.
3. Layer with the sweet and spicy candied Jalapeños.
4. Top with Cojita cheese and ENJOY!

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