Receta Beer Braised Chicken Tacos
Slowly cooking the meat with hops make these Beer Braised Chicken Tacos ultra tender and it’s also fabulous in a sandwich.
Beer Braised Chicken Tacos Author: Marlene Baird Prep time: 15 mins Cook time: 1 hour 10 mins Total time: 1 hour 25 mins
1 Tablespoon canola oil 1½ pounds chicken thighs bone-in, skin and fat removed Salt and freshly ground pepper 3 large garlic cloves, thinly sliced ¼ medium white onion, diced 1 jalapeno—stemmed, seeded and sliced lengthwise 1½ Tablespoons tomato paste 1 Anaheim chili—stemmed, seeded and coarsely chopped One 2-inch cinnamon stick One 12-ounce bottle Mexican beer, (I used Dos Equis) ½ cup water 6 corn tortillas cilantro sprigs, for serving
Optional chopped avocado, Greek Yogurt mixed with chopped cilantro and salt (or sour cream)
In a large enameled cast-iron casserole, heat 1 tablespoon canola oil. Season the chicken with salt and pepper and cook over moderately high heat until richly browned all over, about 8 minutes. Transfer the chicken to a plate. Add the garlic, diced onion, and jalapeño and cook over moderate heat, stirring, until the onion is softened, about 8 minutes. Add the tomato paste, Anaheim chili and cinnamon stick and cook, stirring, about 5 minutes. Return the chicken to the casserole, add the beer and water and bring to a boil. Cover and simmer over low heat, turning once, until the chicken is tender, about 1 hour. Transfer the chicken to a plate and let cool. Discard cinnamon stick and the jalapeno and boil the sauce over high heat until reduced to ¼ cup, about 12 minutes. Preheat the oven to 350°. Wrap the tortillas in foil and bake for about 8 minutes, until softened and heated through. Remove the chicken and shred it. Return the chicken to the pot and stir. Season with salt and pepper. Spoon the chicken onto the tortillas. Top with avocado and cilantro sprigs and serve. 8 PP per taco with avocado and Greek yogurt
6 PP per taco without the avocado 3.2.2499
Oh hi!
Don’t mind me, I am too busy scarfing down these tacos.
I wanted seconds, but I knew everyone else still had to eat (we do revolving door dinners) Everyone just grabs dinner as they arrive home.
I almost always eat first
That’s actually a good thing because it totally restricts me from grabbing seconds.
I generally don’t make extras. One, because it limits the amount of over indulging, and two, leftovers rarely get consumed. Which leads to many science projects going on in the fridge
Make these chicken tacos using this sauce and it will be your go to sauce all the time.
Thanks for stopping by and have a great day.
Marlene
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