While it doesn’t happen very often, sometimes we end up with leftover meat at our house. When it does, our first thought is usually tacos or nachos. (Yes, we’ve even made turkey tacos and turkey nachos!)

This week, we found ourselves with a ton of leftover pork, and decided to make a spicy, boozy sauce for pulled pork tacos using chipotle peppers, sour cream, Mexican beer, and a few other aromatics.

It’s a quick-and-easy recipe that works as a taco topper or a dipping sauce. Try it on top of pulled pork or chicken, or rewarm leftover meat on the stovetop in the just-made sauce for a rich taco filling.

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Cerveza Taco Sauce
1 7-ounce can chipotle peppers in adobo sauce
1 cup sour cream
¼ cup Mexican beer
3 cloves garlic
1 cup loosely packed fresh cilantro leaves
1 tablespoon lime juice

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Add all ingredients to a food processor or blender and pulse until smooth, scraping down the sides of the processor with a spatula if needed. If not using immediately, cover and refrigerate for up to three days.