Beer Braised Chipotle Chicken Tacos
User Reviews
5
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Total Time
45 mins
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Servings
4
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Course
Main Course
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Cuisine
Mexican
Beer Braised Chipotle Chicken Tacos
Description
The chicken thighs are first marinated in a blend of salt, pepper, chili powder, garlic powder, chipotle chile in adobo, adobo sauce, and lime juice to infuse smoky, bright flavors. After marinating, the chicken is seared until golden brown, then braised in beer to cook gently and develop moisture and depth. Once cooked, it’s shredded and combined with the cooking juices for extra flavor.
The tacos are assembled by layering the shredded chicken onto warmed tortillas, then topping with thinly sliced red cabbage dressed simply with lime juice, avocado slices, fresh cilantro, halved cherry tomatoes, crumbly queso fresco, and a chipotle cream made from sour cream, lime juice, and adobo sauce. A quick pickled radish adds a crunchy, tart contrast with a vinegar-based brine.
This preparation balances smoky heat, citrus brightness, creamy elements, and fresh vegetables to create complex but approachable tacos. The recipe details marinating times, searing, braising, and pickling to layer flavor and texture appropriately.
Ingredients
- 1 pound boneless skinless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 chipotle chile in adobo sauce minced
- 3 tablespoons adobo sauce from a can of chipotle chiles
- 1 lime juiced
- 1 tablespoons grapeseed oil canola or vegetable oil
- 3/4 cup beer of your favorite
quick pickled radish
- 6 radish thinly sliced
- 2/3 cup apple cider vinegar
- 1/3 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
chipotle cream
- 1/2 cup sour cream or plain Greek yogurt
- 1 lime juiced
- 1 tablespoon adobo sauce from a can of chipotle chiles
for serving & topping
- 1 1/2 cups red cabbage thinly sliced
- 1 lime juiced
- 1 teaspoon olive oil
- salt to taste
- black pepper to taste
- 1 to 2 avocado thinly sliced
- 1/2 cup cilantro chopped, fresh
- 1 cup cherry tomato halved
- 1/2 cup queso fresco cheese crumbled
- tortilla charred
Instructions
- Preheat the oven to 350 degrees F.
- Place the chicken in a dish or resealable plastic bag and cover it with the salt, pepper, chili powder, garlic powder, minced chili and adobo sauce. Add in the lime juice. Marinate for 30 minutes.
- Heat a large oven-safe skillet over medium heat and add the oil. Add the chicken and sear it on both sides until it’s deeply golden brown. Pour in the beer and let it cook down almost halfway.
- Transfer the skillet to the oven and cook for 15 to 20 minutes, just until the chicken is cooked through. Remove the skillet and using forks or kitchen tongs, shred the chicken and toss with any of the juices and beer in the skillet.
- To assemble your tacos, add the cabbage and avocado to the tortilla. Top with the chicken, tomatoes, radishes, cilantro, queso fresco and chipotle cream. Enjoy!
quick pickled radish
- Place the radish slices in the fridge. Whisk together the vinegar, water, sugar and salt and pour it over the radishes. Let sit for about 30 minutes and store in the fridge.
chipotle cream
- Whisk together the sour cream/yogurt, lime juice and adobo sauce until smooth and combined.
for serving & topping
- In a bowl, toss the shredded cabbage with the lime juice and olive oil. Season it with the salt and pepper.
User Reviews
Overall Rating
5
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