​Todd Ligare and Amie Engerbretson’s Sierra Nevada Crockpot Shredded Carne Tacos

This recipe is really easy and makes for a nice portion to share with friends on a Taco night.

If you use a pre-seasoned flank steak, such as the type you can get at most Mexican markets, you can skip all of the seasoning besides the lime zest, lime juice and Sierra Nevada. Some other good options for pre-seasoned flanks are Costco and Trader Joes, which also carry a good selection of Sierra Nevada (at least in Nevada)! We always add more garlic to the pre-seasoned ones too, just seems like the thing to do.

Ingredients:

-2 pounds flank steak
-4 cloves garlic, minced or grated
-1 tablespoon chipotle chili powder
-2 teaspoons onion powder
-1 teaspoon smoked paprika
-kosher salt
-2 tablespoons extra virgin olive oil
-zest and juice of 1 lime
-1/2 cup Sierra Nevada beer, such as Pale Ale or Sierraveza
-1 tablespoon honey
-warmed corn or flour tortillas

Easy from here....

1. Throw the steak in the crockpot.

2. Add the zest and juice of one lime.

3. Pour in your designated Sierra Nevada, it calls for half a cup but I usually do a little more, half of one beer.

4. Drink the other half.

5. Add some garlic, minced, grated, frozen, whatever.

6. Set the crockpot on high for 3 hours or low for 6.

7. Pull out the steak and shred with forks.

8. Place onto a baking sheet, coat the steak with some of the crockpot juices.

9. Drizzle with honey.

10. Broil until desired crispiness of Carne is achieved.

11. Place in warmed tortillas and top with whatever your heart desires.

Good options include:

Homemade Pico
Avocado
Crema
Hot Sauce
Cilantro
Cabbage
Lime

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stash member Todd Ligare

Walking towards an unknown clarity, stopping along the way for powder.