Ingredients
  • 1 pound ground beef
  • Canola oil, for drizzling
  • 1 tablespoons chili powder
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup beer
  • Fresh lime juice and zest, divided
  • 1 pint grape tomatoes, quartered
  • 3 tablespoons minced white onion
  • 2 tablespoons minced cilantro
  • 1 cup shredded Romaine lettuce
  • 4 green onions, white and light green parts, thinly sliced
  • Oil and vinegar, for dressing greens
  • 8 flour tortillas
  • Sour cream
  • Queso fresco
Preparation

Brown the beef in some canola oil. Add chili powder, garlic salt, salt and pepper. Cool two minutes. Add beer and juice of 1/2 a lime, and reduce to a simmer. Simmer on low 10-15 minutes until beer is totally evaporated and beef is tender.

In a bowl, mix tomatoes, onions, and cilantro. Add a squeeze of lime juice. Season with salt and pepper


In a bowl, mix sour cream with lime zest and a squeeze of lime.

Mix lettuce and green onions with a splash of oil and vinegar. Season with salt and pepper

Build flour tortillas with beef, pico de gallo (tomato mixture), lime sour cream, lettuce and cheese.