Shredded Beef Tacos with Mustard Slaw

You guys are going to want to go to taco town once you get a look at these Shredded Beef Tacos with Mustard Slaw. Charred flour tortillas get loaded with Guinness-infused shredded beef and then topped with a crunchy mustard slaw.

Remember the Slow Cooker Guinness Shredded Beef I made on Tuesday? Well, at the end of that I post, I believe I promised you tacos, and tacos you shall have!

Keeping with the St. Patrick’s Day theme, I thought I would put the Slow Cooker Guinness Shredded Beef to good use by stuffing it between a crispy flour tortilla and topping it with a stout-infused mustard slaw.

Not only does the slow cooker do all the work, but these tacos are simply delicious. I plowed through four of them with gusto and would have kept going if my stomach hadn’t objected.

The beef is moist and tender with the bold flavor of rich, almost chocolate-y Guinness Extra Stout, but I must confess that the mustard slaw is responsible for taking these tacos to tasty town. It’s crunchy, tangy, and has just the right amount of zip.

I picked up a jar of Sierra Nevada Stout Mustard to create the crunchy mustard slaw. I had no idea Sierra Nevada went beyond crafting beer, but I’m glad they did, because their mustard was the perfect addition to this recipe. It’s slightly spicy with a hint of stout flavor in the background, which pairs nicely with the Guinness I used to make the shredded beef.

Let me take you to taco town, you guys! I promise you won’t be disappointed.

Print Recipe

Shredded Beef Tacos with Mustard Slaw

Charred flour tortillas get loaded with Guinness-infused shredded beef and then topped with a crunchy mustard slaw.

Yield: 6 servings

Total Time: 8 hours 20 minutes

Prep Time: 20 minutes

Cook Time: 8 hours

Ingredients:

Tacos

• 1 recipe Slow Cooker Guinness Shredded Beef
• 12 flour tortillas
• 4 scallions, sliced
• 2 roma tomatoes, seeds removed and diced
• 2 cups grated Kerrygold Dubliner Cheese 

Mustard Slaw

• 4 cups shredded cabbage
• 1 cup julienned carrots
• 1/2 cup thinly sliced red onion
• 1/4 cup stout mustard
• 1/4 cup apple cider vinegar
• 2 tablespoons mayonnaise
• 1 and 1/2 tablespoons granulated sugar
• salt and pepper

 

 

Directions:

Mustard Slaw

1. In a small bowl, whisk together mustard, apple cider vineagar, mayonnaise, and sugar until the sugar dissolves. Season with salt and pepper to taste. Set aside. 
2. In a large bowl, combine cabbage, carrots, and red onion. Pour the mustard mixture over the slaw mixture and toss to combine. Store in an airtight container and place in the fridge to cool for at least an hour. 

Tacos

1. Heat a large cast iron skillet over medium heat. Add 1-2 flour tortillas to the pan, depending on how large your pan is, and char on each side for 30 seconds to 1 minute. Repeat until all of the tortillas are charred on each side. The tortillas are done when each side are speckled with golden brown and dark brown spots. They should sitll be plyable. 
2. To assemble the tacos, layer a generous amount of the shredded beef on each charred taco shell. Top with mustard slaw, diced tomatoes, sliced scallions, and grated cheese. 

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