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Ancho Beer Carne Asada Tacos

Cook Time 25 Minutes

Serves 5

For the ancho beer marinade

  • 1 large white onion, diced
  • 1 large jalapeno, sliced
  • 1/4 cup lime juice, from 2 limes
  • 1/2 cup orange juice, from 1 large orange
  • 4 cloves garlic
  • 1 teaspoon ground cumin
  • 2 teaspoon ancho chili powder
  • Handful fresh cilantro
  • 1 (12 ounce) can Pabst Blue Ribbon
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

For the tacos

  • 1 pound flank steak
  • 12 small flour tortillas
  • Your favorite taco fixings, like diced onion, fresh cilantro, and cotija cheese, hot sauce, and lime wedges

Combine all marinade ingredients in a blender, except the beer and puree into a think paste. Season the flank with kosher salt. Pour the ancho marinade onto the flank steaks and massage into the meat. Move the meat to a bowl and cover with the Pabst Blue Ribbon beer. Marinade for 1 to 2 hours.

 

Heat a grill for medium-high direct heat.  Grill the steak over direct heat for 3 to 5 minutes per side or until it reaches about 127 degrees F. Set aside to rest for 5 minutes.

 

Meanwhile toast the tortillas and get your taco fixings ready.

 

Slice the flank into thin pieces across the grain and then again into bite sized pieces. Build the tacos by laying down some  beef, diced onions, cilantro, a big squeeze of lime, and your favorite hot sauce.
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Ancho Chili and Beer Carne Asada Tacos

Ancho Beer Carne Asada Tacos

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword Beef, Flank Steak, pabst, Tacos
Cook Time 25 minutes
Servings 5

Ingredients

For the ancho beer marinade

  • 1 large white onion diced
  • 1 large jalapeno sliced
  • 1/4 cup lime juice from 2 limes
  • 1/2 cup orange juice from 1 large orange
  • 4 cloves garlic
  • 1 teaspoon ground cumin
  • 2 teaspoon ancho chili powder
  • Handful fresh cilantro
  • 1 12 ounce can Pabst Blue Ribbon
  • Kosher salt for seasoning
  • Black pepper for seasoning

For the tacos

  • 1 pound flank steak
  • 12 small flour tortillas
  • Your favorite taco fixings like diced onion, fresh cilantro, and cotija cheese, hot sauce, and lime wedges

Instructions

  • Combine all marinade ingredients in a blender, except the beer and puree into a think paste. Season the flank with kosher salt. Pour the ancho marinade onto the flank steaks and massage into the meat. Move the meat to a bowl and cover with the Pabst Blue Ribbon beer. Marinade for 1 to 2 hours.
  • Heat a grill for medium-high direct heat.  Grill the steak over direct heat for 3 to 5 minutes per side or until it reaches about 127 degrees F. Set aside to rest for 5 minutes.
  • Meanwhile toast the tortillas and get your taco fixings ready.
  • Slice the flank into thin pieces across the grain and then again into bite sized pieces. Build the tacos by laying down some  beef, diced onions, cilantro, a big squeeze of lime, and your favorite hot sauce.
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Texas-Style Sausage and Peppers

Cook Time 25 Minutes

Serves 5

For the ancho beer marinade

  • 1 large white onion, diced
  • 1 large jalapeno, sliced
  • 1/4 cup lime juice, from 2 limes
  • 1/2 cup orange juice, from 1 large orange
  • 4 cloves garlic
  • 1 teaspoon ground cumin
  • 2 teaspoon ancho chili powder
  • Handful fresh cilantro
  • 1 (12 ounce) can Pabst Blue Ribbon
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

For the tacos

  • 1 pound flank steak
  • 12 small flour tortillas
  • Your favorite taco fixings, like diced onion, fresh cilantro, and cotija cheese, hot sauce, and lime wedges

Combine all marinade ingredients in a blender, except the beer and puree into a think paste. Season the flank with kosher salt. Pour the ancho marinade onto the flank steaks and massage into the meat. Move the meat to a bowl and cover with the Pabst Blue Ribbon beer. Marinade for 1 to 2 hours.

 

Heat a grill for medium-high direct heat.  Grill the steak over direct heat for 3 to 5 minutes per side or until it reaches about 127 degrees F. Set aside to rest for 5 minutes.

 

Meanwhile toast the tortillas and get your taco fixings ready.

 

Slice the flank into thin pieces across the grain and then again into bite sized pieces. Build the tacos by laying down some  beef, diced onions, cilantro, a big squeeze of lime, and your favorite hot sauce.
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Texas Sausage and Peppers

Texas-Style Sausage and Peppers

Author Mark & Fey
Print Pin
Keyword Beef, pabst, Sandwich, sausage
Cook Time 20 minutes
Servings 8

Ingredients

  • 8 all beef Texas hot links
  • 2 large bell peppers sliced
  • 1 large pasilla pepper sliced
  • 1 large yellow onion sliced
  • 1 12 ounce can Pabst Blue Ribbon Beer
  • 8 bolillos or other hearty sub roll for serving

Instructions

  • Heat a grill for medium-high two zone cooking.
  • Combine the peppers and onions on a rimmed sheet tray cover with the beer and season with salt and pepper. Place this over indirect heat on the grill and cook until the peppers are tender — about 15 minutes.
  • Cook the sausages over direct heat until seared and crispy. Remove from the heat and slice the sausages into bite sized pieces. Add the sausages to the sheet tray of peppers and serve with bolillos.
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Everything Bagel Pretzel Wrapped Beef Brats

Cook Time 25 Minutes

Serves 5

For the ancho beer marinade

  • 1 large white onion, diced
  • 1 large jalapeno, sliced
  • 1/4 cup lime juice, from 2 limes
  • 1/2 cup orange juice, from 1 large orange
  • 4 cloves garlic
  • 1 teaspoon ground cumin
  • 2 teaspoon ancho chili powder
  • Handful fresh cilantro
  • 1 (12 ounce) can Pabst Blue Ribbon
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

For the tacos

  • 1 pound flank steak
  • 12 small flour tortillas
  • Your favorite taco fixings, like diced onion, fresh cilantro, and cotija cheese, hot sauce, and lime wedges

Combine all marinade ingredients in a blender, except the beer and puree into a think paste. Season the flank with kosher salt. Pour the ancho marinade onto the flank steaks and massage into the meat. Move the meat to a bowl and cover with the Pabst Blue Ribbon beer. Marinade for 1 to 2 hours.

 

Heat a grill for medium-high direct heat.  Grill the steak over direct heat for 3 to 5 minutes per side or until it reaches about 127 degrees F. Set aside to rest for 5 minutes.

 

Meanwhile toast the tortillas and get your taco fixings ready.

 

Slice the flank into thin pieces across the grain and then again into bite sized pieces. Build the tacos by laying down some  beef, diced onions, cilantro, a big squeeze of lime, and your favorite hot sauce.
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Everything Bagel Pretzel Wrapped Beef Brats with Beer Cheese

Everything Bagel Pretzel Wrapped Beef Brats with PBR Beer Cheese

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Meal Prep
Keyword Beef, pabst, Piedmontese
Cook Time 25 minutes
Servings 8

Ingredients

For the Everything Bagel Pretzel Wrapped Beef Brats

  • 8 beef brats
  • 2 8 ounce tubes Pilsbury Crescent Rolls
  • 1 tablespoon baking soda
  • 2 tablespoons warm water
  • 1 tablespoon everything bagel seasoning
  • 3 tablespoons melted butter

For the PBR Beer Cheese

  • 8 tablespoons 1 stick butter
  • 8 tablespoons flour
  • 1 12-ounce can Pabst Blue Ribbon
  • Kosher salt for seasoning
  • Freshly grated black pepper for seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup heavy cream
  • 1 pound shredded cheddar cheese
  • 1 teaspoon smoked paprika
  • 3 whole chipotles in adobe chopped

Instructions

  • Heat the grill to medium, aiming for about 375 degrees F. Unwrap the brats and patty dry with paper towels. Unfold the crescent rolls into a single layer. Pinch together two crescent rolls to make a rectangle and wrap each brat in a rectangle of crescent roll. Move to a parchment paper lined baking sheet.
  • Combine the baking soda and water in a small bowl. Brush the crescent rolls with the baking soda mixture and sprinkle with the everything bagel seasoning. Bake the brats for 20 to 25 minutes or until browned.
  • While the brats bake, make the beer cheese. Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Add the cream. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.
  • Remove the brats from the grill and brush with melted butter. Serve the brats with warm beer cheese.