Recipe: Coopers Pale Ale Beeritos »

In the dish and in the hand, beer is an integral part of this Mexican experience!

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Coopers Pale Ale Beeritos

Coopers Pale Ale Beeritos

Cooper's Pale Ale

 

Beer and Mexican food are great partners especially as the days get warmer.

Contrasting the temperature of many dishes is the cold, clear taste of a lager or ale. In this recipe, celebrity chef Michael Weldon serves up some aptly re-named Beeritos using Coopers Pale Ale.

 

Coopers Pale Ale Beeritos

Ingredients

Pulled pork:

  • Olive oil for pan
  • 500g pork shoulder, diced into large cubes and seasoned with salt
  • 1 bottle of Coopers Pale Ale 375ml
  • 1 tbs of Cumin powder
  • 1 tbs of Smoked paprika
  • ¼ tbs of Chilli powder
  • 1 brown onion, cut into eighths
  • 2 cloves of garlic thinly sliced
  • 100g of diced tomato or canned tomato soup
  • 2 bay leaves
  • pinch of salt
  • juice of half a lime
  • 30ml sunflower oil

Tomato salsa:

  • 3 tomatoes, diced
  • 1 red onion, finely diced
  • 1 birds eye chilli, finely diced
  • 1 bunch of coriander, stems diced finely
  • pinch of salt
  • juice of half a lime

Corn salsa:

  • 1 corn ear, kernels removed from cob, quickly fried in a pan until cooked
  • 3 baby radishes, sliced thinly
  • bunch of coriander, leaves picked
  • pinch of salt
  • 20ml olive oil

To serve:

  • 8 tortillas
  • 250g sour cream

Method

Pork:

  1. In a hot saucepan add in olive oil and then the chunks of pork shoulder and cook until browned, this may need to be done in batches.
  2. Remove pork from the pan and add sunflower oil, add the dried spices and toast off in the oil.
  3. Then add the onion and the bay leaves, cook until the onion softens then add the garlic and soften. Add the pork back into the pan..
  4. Add the bottle of Pale Ale and the tomato.
  5. Bring to the boil, cover with a lid and put into a 130°C oven for 1% hours or until the pork is fork tender.
  6. Once pork is cooked, remove from pot leaving the cooking liquid in the pan.
  7. Return pan to heat and reduce liquid by half.
  8. With pork in a bowl and using two forks, pull apart the pork chunks, taste and season with salt and squeeze in the lime juice.
  9. Pour over the reduced liquid, ready to serve.

Salsas:

  1. To make the salsas, mix together all ingredients and season to taste.

To serve:

  1. Layer pork mixture then salsas on a tortilla and fold.
  2. Open bottle of Coopers Pale Ale and pour into glass.
  3. Enjoy these two together again!

 

Regions

  • Adelaide (SA)

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November 02nd, 2015
 
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