Beer Braised Chicken Tacos
Created for the Bell Pepper Cocotte
Recipe provided by love & olive oil
Braising is the ideal cooking method for producing tender meat that is packed with flavor. Here, the chicken is first browned and then simmered in a flavorful Mexican lager. Despite the fact that the final product doesn’t taste like beer at all, the depth of flavor and hint of maltiness is unmatched by lesser liquids.Ingredients
- 1 teaspoon olive oil
- 1 pound boneless, skinless chicken thighs
- 1/2 medium onion, chopped
- 2 garlic cloves, minced
- 2 serrano peppers, seeded and minced
- 1 tablespoon tomato paste
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 cup Mexican lager beer, such as Dos Equis or Modelo
- Salt and pepper to taste
- 8 corn tortillas, warmed
- Optional toppings: Sliced avocado, sour cream, fresh cilantro
In the Bell Pepper Cocotte, heat olive oil over medium heat. Arrange chicken thighs in a single layer in the bottom of the pot. Sear for about 4 minutes, then flip and cook another 4 minutes or until golden brown. Transfer chicken thighs to a plate and set aside.
Return the pot to medium heat. Add onion, garlic and peppers and stir until softened, about 2 minutes. Add tomato paste, cinnamon, cumin and oregano and stir until coated. Add beer and stir, scraping any browned bits that stick to the bottom.
Return chicken thighs to the pot. Reduce heat to medium-low. Cover and simmer 20 minutes, flipping once, until chicken is fall-apart tender. Transfer chicken to a plate and let cool slightly, then shred with a fork.
Continue to cook remaining liquid over medium heat for about 10 minutes, or until thickened. Season to taste with salt and pepper. Return shredded chicken to the pot and stir until evenly coated and heated through.
Divide chicken evenly among warm tortillas. Top with sliced avocado, sour cream and fresh cilantro as desired.