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Beer Chicken Tacos

ChickenStove-TopTex-Mex

Time: 1 hour

Yield: 6 servings

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About

Clink! Clink! Cheers to a delicious dinner headed your way! Beer Chicken Tacos tops your tortilla with a juicy, savory, slightly spicy, beer-infused chicken concoction that will have you making a toast after each bite. We highly recommend pairing them with the creamy, citrusy guacamole and sprinkling each handheld with all the toppings you love so much. Beer Chicken Tacos are now on tap! Bottoms up to a hearty, delicious dinner!

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Ingredients

  • For the tacos:
  • 1 sweet onion, halved and thinly sliced
  • 1 poblano chile pepper, seeded and chopped
  • 3 tablespoons vegetable oil
  • 1 1/2 pounds chicken thighs, skinless and boneless
  • 1 (12-ounce) bottle Mexican lager
  • 1 (4-ounce) can diced green chiles
  • 1 tablespoon taco seasoning
  • 1 lime, juiced
  • 12 (6-inch) flour or corn tortillas, warmed
  • For the guacamole:
  • 2 avocados, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 lime, zested and juiced
  • 2 teaspoons cumin seeds, toasted and lightly crushed
  • salt, to taste
  • Optional toppings:
  • queso fresco, to taste, crumbled
  • red onions, to taste, sliced
  • cilantro, to taste, chopped
  • radishes, to taste, sliced

Directions

Step 1 -In a 4-5-quart Dutch oven over medium heat, add the onion, the poblano chile pepper, and the oil and cook, stirring occasionally, until the veggies have softened, about 5 minutes.

Step 2 -Stir the chicken thighs, the lager, the green chiles and their juices, and the taco seasoning into the veggie mixture and bring to a boil, stirring occasionally.

Step 3 -Reduce the heat and simmer the chicken mixture, covered, until the meat reaches an internal temperature of 165 degrees F and is very tender, about 30-35 minutes.

Step 4 -Use two forks to shred the chicken into large pieces in the Dutch oven.

Step 5 -Simmer the shredded chicken mixture, uncovered, until the liquid slightly reduces, about 5-10 minutes.

Step 6 -Pour the juice of 1 of the limes into the shredded chicken mixture and stir to combine.

Step 7 -In a medium bowl, add the avocados, 2 tablespoons of the cilantro, 1 teaspoon of the lime zest, the remaining lime juice, and the cumin seeds and use a fork to mash to the desired consistency.

Step 8 -Season the guacamole with the salt.

Step 9 -Use a slotted spoon to place the shredded chicken evenly onto each of the warm tortillas.

Step 10 -Serve the tacos topped with the guacamole and your preferred optional toppings.

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