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Beer Braised Tacos with Toasted Chile de Arbol Salsa

This recipe takes me back to the days before my Dad became self-employed. We would anxiously wait for him to arrive home in the evenings, and fight to see who would be the lucky one to take his boots off! I must have only been 6 or 7 years old, but I remember like it was yesterday. The month of September is a bittersweet month for me. It is the month I lost my Dad; it's also my birthday, and also Mom's birthday, who is no longer with me. So to honor them and all they have taught me I will remember them with the foods they loved and prepared with lots of love. So, no sadness, just a celebration of life, love and good food!

Yields up to 5 servings

Ingredients:

For Beef
2 pounds top round London Broil
1/4 cup steak seasoning, homemade or store bought
1 teaspoon garlic powder
1 teaspoon oregano
1 12-ounce bottle of light beer
2 cups beef broth
3 tablespoons Worcestershire sauce
Olive oil
5-quart pressure cooker

For chile de arbol salsa:
12 chile de arbol
16 ounces tomato sauce
2 cloves garlic, chopped
1 teaspoon salt

Beef marinating in steak seasoning and olive oil. Can you taste it yet?

Directions:

1. Cut the beef into 2-inch pieces, season generously with steak seasoning, garlic powder, and oregano. Drizzle with olive oil, set aside.

2. Add 3 to 4 tablespoons of olive to the pot of the pressure cooker, heat to medium/high heat. Sear the beef in batches and transfer to a plate. Reduce heat on the pot. Once all beef has been browned nicely, add the beef back to the pot, add the beer, broth and W sauce.

3. Secure and lock the lid onto the pressure cooker. Raise heat to medium heat and once the safety lock closes and pot has reached the correct pressure, set your timer for 45 to 50 minutes. Turn heat to low/medium until the timer goes off. Never leave the pressure cooker unattended.

4. While beef is cooking, toast the chile de arbol in a small saute pan. Preheat the pan to medium heat and toast, turning often. Only takes about 2 minutes, they will become aromatic and brown in some spots. Remove stems from chiles, and combine with remaining salsa ingredients in blender. Blend until smooth taste for salt. The flavor on this salsa improves the longer it sets.

5. After timer has gone off, remove pot from heat and wait until the safety lock releases to unlock the pressure cooker and remove lid. Remove beef from pot and shred with two forks. Take some of the broth left in pot and pour over beef to moisten. Serve right away with warm tortillas for tacos. Garnish with chopped cilantro, onion and salsa.

Note: You could also cook the beef in a regular pot, on the stove top. Will take a couple of hours, just watch it so it doesn't run out of liquid, add a little water if needed. Keep on a low/medium heat.

Chile de arbol, garlic, tomato sauce and salt... How much easier can it get? Makes for a smokey, tangy and spicy salsa!

If you have any leftover beef, you could make quesadillas the next day!! They were awesome!

Note: You could also cook the beef in a regular pot, on the stove top. Will take a couple of hours, just watch it so it doesn't run out of liquid, add a little water if needed.

Salsa ready to enjoy!!!

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Chile Relleno with Serrano Shrimp
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Annatto-Citrus Marinated Chicken
Chile Garlic Shrimp Kabobs
Avocado Fries
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas

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Tags: Beef, London broil, Salsa, Tacos, pressure cooker

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Comment by Sonia Mendez Garcia on September 7, 2012 at 1:30pm: Hey Lynn....this was just my second time using the pressure cooker, lol....doesn't scare me so much now, ha ha....sure cannot beat it being ready in 45 minutes....I was never able to ask my Mom where the salsa recipe came from, I just remember she always served it with carne asada or shredded beef tacos...simple, but good.

Comment by Lynn Socko on September 7, 2012 at 1:23pm: Another must try for me, both the tacos and salsa!