Stew Meat Tacos
These Stew Meat Tacos are delicious and use a cut of meat that you don’t usually think of when making tacos. The rich flavor of the spices and the braised stew meat is a great combination for a delicious and easy dinner.
Tips for cooking Stew Meat Tacos
- We like to use a heavy cast-iron skillet to cook the stew meat.
- If you do not have a Mexican Beer, as the recipe calls for, you can use any brand of beer you have on hand.
- We like to serve our Stew Meat Tacos with fresh Homemade Flour Tortillas, however; you could for sure use corn, if you have them on hand.
What we Like to Serve these Tacos With
Ingredient List
Pacheco Beef Stew Meat
Chile powder
Cumin
Turmeric
Oregano
Salt and pepper
Olive oil
Onion
Clove of garlic
Tomato paste
Apple cider vinegar
Beer
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How to make the Stew Meat Tacos
Begin by seasoning the meat with chile powder, cumin, and turmeric.
Place the seasoned stew meat in a preheated skillet coated with olive oil to brown, and once the meat is browned, add the onions. Cook till they are translucent. 
Then, add the oregano, salt, pepper and garlic. Stir to combine. Add the tomato paste after the garlic is cooked down for a minute or two.
Cook the tomato paste for a minute, add the beer and vinegar, and let it simmer for 2-3 hours. 
Serve with flour tortillas.
Stew Meat Tacos
Ingredients
- 1 lb stew meat
- 1 tsp chile powder
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp oregano
- olive oil
- 1 onion
- 1 clove of garlic
- 1 tsp tomato paste
- 3 tbsp apple cider vinegar
- 1/2 beer Mexican
Instructions
- Begin by seasoning the meat with the chile powder, cumin, and turmeric.
- Place the seasoned stew meat in a preheated skillet coated with olive oil to brown and once the meat is browned, add the onions. Cook till they are translucent.
- Then, add the oregano, salt, pepper, and garlic. Stir to combine. After the garlic is cooked down for a minute or two, add the tomato paste. Cook the tomato paste for a minute and then add the beer and vinegar and let simmer for 2-3 hours.
- Serve with flour tortillas.
Good recipe. Made it with Mule Deer stew meat. Added 1 tsp cayenne pepper, 1 tsp of Tajin mexican seasoning and 1 large jalapeno. We like a little more heat.
First time using your recipe. We enjoyed it very much. I just didn’t have any apple cider vinegar o hand. oh well. it was still good. And had stew meat in the freezer. Added fresh cilantro. I will cook this again. Thank you!❤️
Was it supposed to be covered to simmer? I love the flavors but I kept having to add splashes of water (occasionally a splash of beer) and it didn’t get very tender… flavors are awesome just curious if I missed something?
Made this for dinner yesterday! Very good, did add a dash or two of chipotle chili powder and the last hour of cooking a can of drained and rinsed pinto beans. Yum
Sorry. Too much Tumeric? Cumin? Use half the amount or none? Kind of tough too. Oyyyy ve
What if we don’t want to use beer?
You could sub the beer for apple juice.
Going to try this tomorrow but could I slow cook for 2-3 hours instead of simmer??
Yay!! Yes. For sure you could slow cook them.
Enjoy!