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Roasted Rhubarb, Garlic, and Onion Barbeque Sauce
Pantry American

Roasted Rhubarb, Garlic, and Onion Barbeque Sauce

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Spread rhubarb, onion, and garlic on a baking sheet. Roast in the preheated oven until tender, about 15 minutes.
  3. 3 Transfer roasted rhubarb, onion, and garlic to a blender; blend until very smooth.
  4. 4 Pour rhubarb purée into a large pot; stir in beer, brown sugar, ketchup, balsamic vinegar, Worcestershire sauce, chili powder, liquid smoke, salt, cinnamon, and cayenne pepper. Simmer over medium heat, stirring occasionally, until sugar dissolves and flavors combine, about 15 minutes.

By Jim Webb

Green Chile Cheese Beer Bread
Dinner Mexican

Green Chile Cheese Beer Bread

3.9

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. 2 Blend green chiles and cheese together in a blender until smooth.
  3. 3 In a large bowl, stir together chile mixture, flour, sugar and beer together in a large mixing bowl until you get a sticky dough. Scoop dough into prepared pan.
  4. 4 Bake in preheated oven for 60 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

By Wendi

Cerveza and Lime Marinade for Shrimp and Fish
Mexican

Cerveza and Lime Marinade for Shrimp and Fish

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine the onion, cilantro, jalapeno pepper, garlic, oil, lime juice, beer, tequila, black pepper, and cumin in a blender; blend until smooth. Marinate fish or shrimp in the refrigerator in this marinade up to 2 hours before grilling.

By CHEFMAN1965

Arrachera (Mexican Skirt Steak for Tacos)
Dinner Mexican

Arrachera (Mexican Skirt Steak for Tacos)

4.8

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Place a single layer of steak in a shallow casserole dish. Sprinkle a portion of lime juice, sazón, and adobo seasoning. Top with chopped onion pieces. Repeat layers until all pieces of steak are seasoned. Pour beer over the mixture. Cover and refrigerate for at least 1 hour, and up to 24 hours.
  2. 2 Preheat a grill to medium-high.
  3. 3 Discard marinade. Grill steak until lightly charred on the outside but still slightly tender in the center for medium doneness, 6 to 7 minutes per side.

By melodie

Yummy Margaritas
Drink Mexican

Yummy Margaritas

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine limeade, beer, and tequila in a blender. Fill with ice. Blend until thick and smooth.
  2. 2 Pour salt onto a small plate, moisten rims of cocktail glasses with a damp towel; press rims into salt.
  3. 3 Pour margarita into prepared glasses; garnish with a lime slice and serve.

By Tiffany Senecal

Beer Margaritas
Drink Mexican

Beer Margaritas

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pour limeade concentrate, tequila, water, and beer into a large pitcher. Stir until limeade has melted.
  3. 3 Add plenty of ice to the pitcher and garnish with lime wedges. Adjust with additional water if needed.

By big surprise

Salsa Borracha (Drunk Salsa)
Appetizer Mexican

Salsa Borracha (Drunk Salsa)

3.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Place tomatoes and jalapeños in a saucepan; pour in beer and enough water to cover tomatoes and jalapeños. Simmer over medium heat until soft; remove from heat and let cool slightly.
  2. 2 Transfer tomatoes and jalapeños to a blender; add garlic and onion. Pulse until well blended, adding some of the cooking liquid to help with blending if necessary. Taste and season with salt.

By ALI GARCIA

Fresh Shrimp Boil
Breakfast Mexican

Fresh Shrimp Boil

4.9

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Combine beer, onion, pepper flakes, parsley, salt, butter, garlic, pickling spice, oregano, and bay leaves in a saucepan; add enough cold water to fill the saucepan. Bring to a boil.
  2. 2 Add shrimp to the saucepan; return to a boil. Cook until shrimp are bright pink and opaque, about 5 minutes. Drain and serve.

By Jessica

Chicken Butternut Squash Posole
Dinner Mexican

Chicken Butternut Squash Posole

4.0

Prep
15 min
Cook
480 min
Total
495 min

Instructions

  1. 1 Combine chicken, butternut squash, red beans, hominy, chicken broth, salsa, beer, and Mexican oregano in a slow cooker.
  2. 2 Cook on Low for 7 1/2 hours (or on High for 3 1/2 hours). Stir cream into soup and continue cooking for 30 minutes more.

By dthron

Frijoles a la Charra
Dinner Mexican

Frijoles a la Charra

4.2

Prep
15 min
Cook
300 min
Total
315 min

Instructions

  1. 1 Place pinto beans in a slow cooker, and completely cover with water. Mix in garlic and salt. Cover, and cook 1 hour on High.
  2. 2 Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain about half the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans.
  3. 3 Cover slow cooker, and continue cooking 4 hours on Low. Mix in the beer and cilantro about 30 minutes before the end of the cook time.

By KIM93306

Clamato Michelada Perfecta
Drink Mexican

Clamato Michelada Perfecta

3.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a shaker with ice, combine key lime juice, Clamato, Worcestershire sauce and habanero pepper sauce; shake well to chill. Serve in a rimmed tall glass with ice; fill with beer. Garnish with lime wheel.
  2. 2 Rimming Spice Blend: Combine kosher salt, chili powder and oregano onto small plate. Pour lime juice onto another small plate. Dip rim of glass into juice lime, then dip carefully into spice blend.
  3. 3 Enjoy responsibly!

By Allrecipes Member

Shiner® Bock Shredded Chicken Tacos
Dinner Mexican

Shiner® Bock Shredded Chicken Tacos

4.0

Prep
15 min
Cook
75 min
Total
100 min

Instructions

  1. 1 Place chicken in a large pot and season with fajita seasoning and cayenne pepper. Pour water and beer over chicken. Cook chicken over medium heat until meat falls off the bone and is no longer pink in the center, about 1 hour, adding more water if liquid reduces too much. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken from broth mixture to a work surface to cool slightly, reserving broth mixture.
  2. 2 Combine enchilada sauce, jalapeno peppers, onion, and about 1/4 cup chicken broth mixture together in a large saucepan over medium-low heat; cook until onions are softened, about 10 minutes.
  3. 3 Remove meat from chicken and shred into enchilada sauce mixture; mix well.
  4. 4 Warm tortillas on a grill pan over medium-low heat. Spoon chicken mixture into each corn tortilla and top with Mexican cheese blend.

By C Chapa

Limeshot Mexi-Martini
Drink Mexican

Limeshot Mexi-Martini

4.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine lime-flavored gelatin mix and boiling water in a bowl; stir until gelatin is dissolved. Stir 1 cup tequila into gelatin mixture. Pour into about 24 shot glasses and place in refrigerator to set, at least 1 hour.
  2. 2 Salt the rims of 4 to 6 martini glasses.
  3. 3 Combine ice, margarita mix, and 1/2 cup tequila in a cocktail shaker; shake until well mixed. Place a lime-flavored gelatin shot in the bottom of each prepared martini glass. Pour margarita mixture over the shot, leaving enough room to top with beer. Top each margarita-martini with beer. Garnish with a lime slice.

By Marsbars

Dutch Oven Chili Colorado
Dinner Mexican

Dutch Oven Chili Colorado

1.0

Prep
30 min
Cook
95 min
Total
185 min

Instructions

  1. 1 Soak the ancho chiles in boiling hot water to cover for 1 hour.
  2. 2 While dried chiles soak, preheat the oven to 350 degrees F (175 degrees C). Season beef with salt and pepper.
  3. 3 Heat a cast iron Dutch oven over medium-high heat. Brown the beef on all sides, working in small batches, 5 to 7 minutes. Set aside.
  4. 4 Drain chiles; remove stems and seeds. Place chiles, onions, garlic, ground chile pepper, salt, cumin seeds, oregano, and coriander in the bowl of a food processor. Pulse to chop, then process into a thick paste. Add 1 cup beer and continue processing to blend.
  5. 5 Place meat and any accumulated juices back in the Dutch oven, pour in sauce, and stir well. Cover with a sheet of aluminum foil, then place lid on top for a tight seal.
  6. 6 Bake on the middle rack of the preheated oven for 1 hour; stir. Continue to bake, stirring every 15 minutes, until meat is fork-tender, 30 minutes to 1 hour more, adding more beer if sauce seems too thick.

By AllieGeekPi

Tomatillo Chicken Breasts
Dinner Mexican

Tomatillo Chicken Breasts

4.0

Prep
20 min
Cook
30 min
Total
410 min

Instructions

  1. 1 Whisk beer, teriyaki sauce, chili powder, and garlic powder together in a bowl; pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 to 24 hours.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  4. 4 Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Arrange chicken breasts in a baking dish and top each with a slice of Muenster cheese.
  5. 5 Preheat oven to 350 degrees F (175 degrees C).
  6. 6 Combine tomatillos and water in a large saucepan; bring water to a boil, place cover on saucepan, reduce heat to medium-low, and cook until tomatillos begin to burst, 7 to 10 minutes. Stir onion and garlic into tomatillo sauce; season with salt and pepper; continue cooking at a low boil until onion is tender, about 15 minutes.
  7. 7 Pour tomatillo sauce into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Stir sour cream and cilantro into the tomatillo sauce; pour over the chicken and Muenster cheese.
  8. 8 Bake in preheated oven until cheese melts, about 15 minutes.

By Pete Zaria

Slow Cooker Chicken Taco Soup
Dinner Mexican

Slow Cooker Chicken Taco Soup

4.7

Prep
15 min
Cook
420 min
Total
435 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place diced tomatoes, chili beans, black beans, corn, beer, tomato sauce, and onion into a slow cooker. Add taco seasoning; stir to blend.
  3. 3 Lay chicken breasts on top, pressing down slightly until just covered.
  4. 4 Cover and cook on Low for 5 hours.
  5. 5 Transfer chicken breasts to a chopping board and allow to cool long enough to be handled; shred chicken with two forks and add back into soup.
  6. 6 Cover and continue cooking for 2 hours.
  7. 7 Serve in bowls topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.

By RaisinKane aka Patti

Beef Barbacoa
Dinner Mexican

Beef Barbacoa

4.0

Prep
25 min
Cook
435 min
Total
460 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; place Anaheim and poblano peppers on top.
  2. 2 Roast peppers in the preheated oven until skins are charred and bubbly, about 15 minutes.
  3. 3 Meanwhile, heat a dry skillet over medium-low heat. Add chipotle peppers and cook until fragrant, 2 to 3 minutes. Pour in enough water to cover the peppers; increase heat to medium-high. Weigh down the peppers with something heavy, like another pot, to keep them submerged. Simmer until tender, 10 to 12 minutes.
  4. 4 Remove Anaheim and poblano peppers from the oven. Let cool until easily handled. Peel and discard seeds. Mince peppers and place in a blender with the chipotle pepper mixture, garlic, and onion. Blend until smooth.
  5. 5 Pour beef broth and beer into a slow cooker. Stir in the blended pepper mixture, salt, cumin, pepper, marjoram, and allspice. Cut lime in half; squeeze juice into the slow cooker and toss in the lime halves. Add roast.
  6. 6 Cook on Low for 5 hours. Remove roast and shred the meat with 2 forks. Return to the slow cooker and simmer for 2 hours more. Use tongs to serve straight from the slow cooker.

By Brian Genest

Drunken Roasted Salsa
Appetizer Mexican

Drunken Roasted Salsa

4.7

Prep
25 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Preheat oven to broil. Line a baking sheet with foil.
  2. 2 Halve the green bell pepper, red bell pepper, jalapeno peppers, and serrano peppers lengthwise and discard stems and seeds. Place on baking sheet and brush the peppers with olive oil. Roast peppers under the broiler until the skin blackens and blisters, 3 to 5 minutes. Place peppers in a bowl and cover with plastic wrap; allow the peppers to steam until the skins loosen, about 10 minutes. Peel skin off the peppers and discard.
  3. 3 Combine the green bell pepper, red bell pepper, jalapenos, serrano, onion, tomato, garlic, cilantro, diced tomato with juice, lime juice, salt, black pepper, and beer in a blender. Blend to desired consistency. Transfer to a bowl and allow to cool in the refrigerator for 30 minutes before serving.

By Christiana

Slow Cooker Charro Beans
Dinner Mexican

Slow Cooker Charro Beans

4.7

Prep
30 min
Cook
495 min
Total
1005 min

Instructions

  1. 1 Place pinto beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Rinse and drain.
  2. 2 Place beans in a slow cooker with just enough water to cover.
  3. 3 Cook bacon in a large skillet over medium-high heat until almost browned and crispy, 5 to 7 minutes. Add tomatoes, onions, bell pepper, jalapeños, cilantro, and garlic. Sauté in bacon drippings for 2 minutes, then slowly pour in beer. Add salt, pepper, chili powder, and cumin. Bring to a boil. Remove from heat and add to beans and water in the slow cooker.
  4. 4 Cover and cook on Low for 8 hours.

By Nikki Robinson Brooks

Slow Cooker White Bean Chicken Chili
Dinner Mexican

Slow Cooker White Bean Chicken Chili

4.0

Prep
20 min
Cook
130 min
Total
150 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Add onion, cumin, oregano, paprika, salt, pepper, and chili powder; saute until onion is translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Transfer onion mixture to a slow cooker.
  2. 2 Add chicken stock, chicken, beans, corn, beer, and cilantro. Cover and cook on Low for 6 hours or High for 2 hours.

By Neil Fox

My Cinco de Mayo Chili
Dinner Mexican

My Cinco de Mayo Chili

4.8

Prep
20 min
Cook
85 min
Total
105 min

Instructions

  1. 1 Heat a large stock pot over medium heat. Add ground beef and ground pork; cook and stir until completely browned, about 10 minutes. Drain as much grease as you can; return the pot to the heat.
  2. 2 Stir in sweet onions, green onions, and garlic; cook and stir until onions are translucent, 5 to 7 minutes.
  3. 3 Stir in tomatoes, beer, chili powder, cumin, green chile peppers, tequila, corn meal, jalapeño peppers, ancho chile pepper, cocoa powder, and salt; bring to a simmer and cook until tomatoes have dissolved into liquid, 1 to 2 hours.
  4. 4 Stir in black beans and corn; continue cooking until hot, 10 to 15 minutes.

By AllieGeekPi

Turkey Chili with Leftover Turkey
Dinner Mexican

Turkey Chili with Leftover Turkey

4.1

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Heat oil in a large pot over medium-high heat. Add onion and bell pepper and cook, stirring occasionally, until vegetables are soft, about 7 minutes. Stir in garlic and cook until it starts to soften, about 1 minute.
  2. 2 Stir in chili powder, cumin, oregano, salt, and pepper. Add turkey and stir until well coated with spices. Pour in crushed tomatoes, chicken broth, beer, brown sugar, and Worcestershire sauce. Reduce heat to medium low and bring to a simmer, uncovered. Cook, stirring occasionally, until chili has thickened, about 50 minutes. Add black beans and cook until heated through, about 10 minutes. Season with salt and pepper.

By Brooks Lough

Three-Pepper Rice and Chicken Pot
Dinner Mexican

Three-Pepper Rice and Chicken Pot

4.2

Prep
45 min
Cook
40 min
Total
90 min

Instructions

  1. 1 Preheat your oven's broiler. Line a baking sheet with a sheet of foil.
  2. 2 Cook andouille sausage in a skillet over medium heat until cooked through, about 15 minutes. Remove from skillet and cut into 1/4-inch slices; set aside.
  3. 3 While the sausage is cooking, cut the peppers in half lengthwise and remove the stem and seeds. Place peppers, cut-side-down onto baking sheet and place into preheated oven. Broil peppers until the skins blacken, about 7 minutes, then place into a bowl and cover with plastic wrap. Allow the peppers to steam for 10 minutes until the skins loosen, then remove and discard blackened skins; chop peppers into 1/2 inch pieces and set aside.
  4. 4 Heat the canola oil in a stockpot over high heat. Toss the chicken with Cajun seasoning and sear in batches in the oil until light brown and no longer pink in the center, about 6 minutes. Remove chicken, leaving oil in the stockpot, and drain on paper towels.
  5. 5 Add 1 1/2 tablespoons of butter to the oil. Stir in the onion, banana peppers, celery, garlic, and shallot; cook until the onions are translucent, 3 to 4 minutes. Stir in rice and 1 1/2 tablespoon butter. Stir in the chicken stock, tomato sauce, and diced tomato with chilies. Cover and simmer until liquid is mostly absorbed into the rice, 10 to 12 minutes. Stir in the beer and cover; cook another 5 minutes until the rice is tender. Season with salt, then mix in the corn, poblano, bell pepper, chicken, and andouille sausage. Return to a simmer, then turn off heat and allow to rest 5 minutes before serving.

By SIMONTAN

Easy Beer Batter
Dinner American

Easy Beer Batter

4.9

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk flour and beer together in a bowl until just combined; batter will be lumpy.

By chrisBadenoch

Lobster Tails Steamed in Beer
Dinner American

Lobster Tails Steamed in Beer

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 In a medium saucepan, over medium to high heat, bring beer to a boil.
  3. 3 If lobster tails are still in the shell, split the shell lengthwise first.
  4. 4 Place a steamer basket on top of the saucepan; place thawed lobster tails in the basket and cover. Reduce heat and simmer for 8 minutes.
  5. 5 Serve warm with melted butter and lemon, enjoy!

By Kathleen Burton