Busch Barbacoa Baked Potatoes

This spring, at a graduation party Tristan went to, they had taco baked potatoes. He bugged me for awhile to make them, and I have to say, if you’ve never tried it, you ARE missing out. This is a slight variation from the way I first made them, but worked out pretty well! Originally, they had beef broth instead of the Busch Light, but I forgot to grab it on the way out of town. There’s no shortage of beer in the boat house fridge, so thought I’d give this a shot. I would 100% make it with beer over broth going forward.

I have to say, I’ve really loved the recent interest Tristan has taken in offering suggestions, although I’m not sure he appreciates his TikTok algorithm being all food now… Even if I’m still doing all the cooking, sometimes its nice to not have to come up with the inspiration each time!

Ingredients:

• 3 to 4 lb beef roast

• 1/2 a can of beer

• 1 tbsp cumin

• 1 tbsp oregano

• 1 tsp pepper

• 2 tsp salt

• 1/2 tsp cloves

• 2 bay leaves

• 3 to 5 cloves of garlic- minced. I used it from a jar, but fresh is always better.

• 1 large lime or 2 small- juiced

• 2 tbsp apple cider vinegar

• Several potatoes to bake- I think I did about 10 here.

• Any toppings you like for tacos

  • Mexican cheese, jalapenos, black olives, salsa, Greek yogurt or sour cream, avocados, diced onion, etc.

Instructions:

• Pour half the can of beer into the crock pot. Add all spices, lime juice and vinegar and stir.

• Add roast and push it down so roast is as submerged in the liquid as possible.

• This will cook on low for about 8 hours, but at about the 4 hour mark, remove the roast and cut it large chucks and then return to the crock pot.

• After about 8 hours, shred the roast and return to the juices in the pot.

• Serve the mixture over baked potatoes with your favorite toppings.

It was cool and rainy this day, so the lighting in my pictures is really bugging me... I'm going to need to figure something out winter... But, regardless of how the photos look- this was great!