2-3 lb. beef or pork (a fatty cut like beef chuck or pork shoulder. Do not cut it up. Do not use tenderloin)
2 tbsp. olive oil
1 (12 oz.) can or bottle beer (I use Pilsner)
1 (15 oz.) can enchilada sauce (I prefer Hatch brand)
8 garlic cloves, minced
3 jalapenos, diced
1 env. taco seasoning
1 tbsp. cumin
2 tbsp. Sriracha chili sauce (optional for extra heat)
2 large onions, diced, divided
1 bunch of cilantro, finely chopped
3 limes, cut into wedges
18 to 24 soft corn tortillas

Preheat a large skillet to medium-medium high heat. Add olive oil to coat the pan. Take your slab of meat and sear it thoroughly on both sides. You want to create a crust.

After both sides of the meat are seared, add beer, enchilada sauce, garlic, jalapenos, taco seasoning, cumin, Sriracha (if using) and half the onion to the skillet. Lower the heat and simmer for at least 90 minutes, or until the meat shreds with a fork.

Heat tortillas in an oven, toaster oven, or skillet. Spoon the shredded meat onto a heated tortilla (you may want to double up the tortillas if they are thin) and top it with reserved chopped onion and cilantro. Finally, squeeze a wedge of lime over the top and serve.

Serves about 6.

Submitted by: Matt