Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pounds ground beef
  • 1 chipotle chile en adobo
  • 1/2 medium yellow onion, diced
  • 1/2 bell pepper, seeded and diced
  • 2 cloves garlic, minced
  • 15 ounces canned tomato sauce
  • 2 teaspoons oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground allspice
  • Pinch of cayenne
  • 2 teaspoons Worcestershire sauce
  • 12 ounces beer, such as Mexican lager
  • 2 tablespoons ketchup
  • 1/2 cup cilantro, divided
  • 1 tablespoon lime juice
  • Salt and black pepper to taste
  • 4 to 6 warm buns for serving
  • Guacamole, for serving
  • Cilantro, for serving
  • Onions, for serving
  • Sliced jalepeños, for serving
  • Cotija cheese, for serving

Instruction

  • In a large skillet, on medium-low heat, while stirring occasionally, cook the meat until browned, about 10 minutes. (If you like, you can drain the extra fat once the meat is browned.) Add the onions and diced bell pepper and cook until soft, about 5 minutes. Add the garlic and cook for 30 more seconds.
  • Meanwhile, in a blender mix the tomato sauce, chipotle chile, oregano, ground cumin, smoked paprika, allspice, cayenne and Worcestershire sauce. Pour tomato salsa into the skillet along with the beer, ketchup and half of the cilantro. Stir until well combined.
  • Cook on medium-low heat uncovered for 15 minutes and then stir in the remaining cilantro and lime juice. Adjust seasonings and add salt and black pepper to taste.
  • Serve on warm buns with guacamole, cilantro, onion, jalapeño slices and Cotija cheese.