Sauté the onions and garlic: Get a good size skillet going on medium-low to medium heat, and throw in your butter. When its hot, add the onion and garlic. Cook for 7-8 minutes or until translucent, then pour in a shot of tequila.

Add tomatoes and jalapeños: Add the tomatoes and jalapeños and half the beer, season with salt and pepper, then turn up the heat to a fast simmer and cook uncovered for 5 minutes

Add the beef and seasonings: Once the ingredients are nice and soft, add your ground beef — break it up beforehand with your hands, or in the pan with a spatula or big spoon. Add a little more salt and pepper, then throw in the cumin and chili powder. Let that cook for a minute or two until just starting to color, and then add the rest of the beer and tequila.

Simmer together: Cover with a lid or foil (works great as a lid when none can be found) and let the meat simmer until the liquid is almost gone.

At that point, uncover and let cook another few minutes until there is no more liquid floating around — it should still look really moist though, remember key points #1 #2. Thats what the beer and tequila applications were for. Assemble your tacos in tortillas (double-up if youre planning on overstuffing) and top with pickled vegetables, cheese, lettuce, sour cream and salsa. Oh, and hot sauce. Dont forget that.