Shot-and-a-Beer Shredded Chicken Tacos

Name: Shot-and-a-Beer Shredded Chicken Tacos
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8 servings (24 tacos)
Ingredients: 3 ancho chiles; 2 dried chipotle chiles; 2 tablespoons vegetable oil; 3 pounds boneless skinless chicken thighs, tenders, or breasts; 1 yellow onion; 3 cloves garlic; 1 (12-ounce) can or bottle favorite beer; 1 shot (1 ½ ounces / 3 tablespoons) favorite tequila; 1 cup chicken broth; 1 cup canned diced or crushed tomatoes; 1 tablespoon kosher salt; 1 tablespoon ground cumin; 1 tablespoon dried Mexican oregano (or regular dried oregano); 24 corn tortillas; Chopped white onion, chopped fresh cilantro, lime wedges, and salsa of your choice for serving

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings
8 servings (24 tacos)
Calories
436 kcal
Course
Main Course
Cuisine
Mexican

Shot-and-a-Beer Shredded Chicken Tacos

Megan Mendez

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These low-and-slow-cooked Shredded Chicken Tacos put the comfort in comfort food. Tequila and beer combine with broth, tomatoes, and spices to yield an unctuous, decadent braised chicken taco filling. It will skyrocket your tacos to another dimension of flavor.

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Ingredients

Servings

3 ancho chiles stemmed and seeded
2 dried chipotle chiles stemmed and seeded
2 tablespoons vegetable oil or more as needed
3 pounds boneless skinless chicken thighs, tenders, or breasts (for breasts, slice horizontally in half into 2 thin cutlets each)
1 yellow onion chopped
3 cloves garlic chopped
1 (12-ounce) can or bottle favorite beer
1 shot (1 ½ ounces / 3 tablespoons) favorite tequila
1 cup chicken broth preferably low-sodium
1 cup canned diced or crushed tomatoes
1 tablespoon kosher salt or as needed (preferably Diamond Crystal brand)
1 tablespoon ground cumin
1 tablespoon dried Mexican oregano (or regular dried oregano)
24 corn tortillas warmed, for serving
Chopped white onion, chopped fresh cilantro, lime wedges, and salsa of your choice for serving

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Instructions

Toast the ancho and chipotle chiles in a dry Dutch oven or other large, heavy pot with a lid over medium heat, turning once, for about 30 seconds on each side, until fragrant but not blackened. Take care they don't burn. Remove and set aside.
Add the oil to the Dutch oven over medium to medium-high heat. When the oil is hot, working in batches (I did 3 batches for 3 pounds of chicken), add the chicken and cook, turning once, for about 2 to 3 minutes per side, until lightly browned. Add an extra drizzle of oil if needed to prevent sticking. As the pieces of chicken are ready, transfer them to a plate and set aside.
Add the onion to the oil remaining in the pot (add another drizzle of oil if needed) and sauté over medium-low to medium heat for about 3 to 5 minutes, until the onion starts to soften. A cast iron Dutch oven will retain a lot of heat so moderate the heat as needed so nothing burns.
Add the garlic and sauté for about 1 to 2 minutes. Add the toasted chiles, beer, tequila, broth, tomatoes, salt, cumin, and oregano. Raise the heat to bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for about 12 to 15 minutes until the chiles have completely softened. Remove from the heat and let cool slightly.
Preheat the oven to 325°F. While the oven is heating, pour the chile mixture into a blender and process until almost completely smooth (a little texture is fine). Return the chicken to the pot and pour the pureed sauce evenly over the top.
Cover the pot, place in the oven, and cook for 1 ½ hours for chicken tenders or breasts, or 2 hours for chicken thighs. Remove the lid and continue to cook, stirring if necessary to prevent sticking, for 20 to 30 minutes, until the chicken is fork tender and the sauce has thickened and reduced significantly. If the sauce starts to reduce too much and the chicken begins to stick, add a little water or broth. Remove from the oven and use tongs or a fork to loosely shred the chicken, leaving it in the sauce.
Serve with warmed corn tortillas, onion, cilantro, and lime.

Notes

You can easily make this filling ahead of time and either freeze or refrigerate it. Then gently reheat it the day you want to serve it. I've done this multiple times with various braised and shredded taco fillings, and it works great! This will save time when hosting game day, Cinco de Mayo, or any taco-eating occasion.
This recipe makes A LOT of taco filling which is great for feeding a crowd, or even enjoying half and then freezing the rest. You could also use it to fill burritos, top nachos, and so much more.
The nutritional information below was calculated using chicken breasts and does not include any toppings or garnishes. As always, consider it an estimate.
Adapted from Tacolicious

Nutrition Information

Show Details

Serving 3tacos Calories 436kcal (22%) Carbohydrates 40g (13%) Protein 44g (88%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 1g Cholesterol 98mg (33%) Sodium 534mg (22%) Potassium 715mg (20%) Fiber 7g (28%) Sugar 5g (10%)

Nutrition Facts

Serving: 8servings (24 tacos)

Amount Per Serving

Calories 436 kcal

% Daily Value*

Serving	3tacos
Calories	436kcal	22%
Carbohydrates	40g	13%
Protein	44g	88%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	1g	5%
Cholesterol	98mg	33%
Sodium	534mg	22%
Potassium	715mg	15%
Fiber	7g	28%
Sugar	5g	10%