It’s that time again. Time to bring out the wet naps, roll up your sleeves and get elbow deep in some tacos. The chicken filling takes a while to braise but the great thing about it is that they more or less take care of themselves once you pop them into the oven.
Braised Chicken Tacos
- 8 boneless and skinless chicken thighs
- 1 can or bottle of beer or just enough to cover and water if necessary
- 1 onion, diced
- 3 cloves garlic, whacked
- 1 Tbsp chili peppers in adobo sauce
- 1 Tbsp chili powder, preferably ancho chili powder
- 1 Tbsp ground cumin
- 1 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp salt and more to taste
- 1 Tbsp brown sugar
- 1 Tbsp red wine vinegar
- Pepper to taste
Preheat your oven to 300°F.
Place all the ingredients into a cast iron pan and add enough beer just to cover. Cover with lid and pop into the oven for 2 1/2 hours. Stir every 45 minutes adding a bit more beer or liquid if necessary. The chicken should be very tender and pull apart easily and the onions and garlic should be very soft. Using two forks, string the chicken and stir into the sauce.
- Lime juice to taste
- Salt and pepper
Adjust the chicken with salt pepper and some fresh lime juice.
To Serve
- Pickled onions
- Shaved red cabbage
- Pickled carrots
- Cilantro
- Guacamole
- Grated cheese
- Sour cream
- Taco shells
