Recipe Background
Cheers to the greatest thing that's ever happened to your taco night! You don't know it yet, but Drunken Chicken Tacos are about to rock your festive food fiesta! The juicy, tender chicken brings lots of spicy, Tex-Mex flavor mixed with smooth, rich Mexican beer for taco-topping perfection. Served in fresh, warm corn tortillas and sprinkled with all your favorite crunchy, cool toppings, Drunken Chicken Tacos are definitely upping the game, and it's going to be quite tasty!
Cheers to the greatest thing that's ever happened to your taco night! You don't know it yet, but Drunken Chicken Tacos are about to rock your festive food fiesta! The juicy, tender chicken brings lots of spicy, Tex-Mex flavor mixed with smooth, rich Mexican beer for taco-topping perfection. Served in fresh, warm corn tortillas and sprinkled with all your favorite crunchy, cool toppings, Drunken Chicken Tacos are definitely upping the game, and it's going to be quite tasty!
Ingredients
For the tacos:
- 3 tablespoons adobo sauce from a can of chipotles
- 1 tablespoon hot sauce
- 3 cloves garlic chopped
- 2 teaspoons Dijon mustard
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- kosher salt to taste
- freshly ground black pepper to taste
- 4 pounds chicken thighs boneless and skinless
- 2 tablespoons canola oil divided
- 1 (12-ounce) bottle dark Mexican beer
For serving:
- jalapeño ranch coleslaw to taste
- corn tortillas to taste
- radishes to taste, sliced
- cilantro to taste
- pickled jalapeños to taste, sliced
- carrots to taste, sliced
- lime wedges to taste
Directions
- In a resealable plastic bag, add the adobo sauce, the hot sauce, the garlic, the Dijon mustard, the chili powder, the cumin, the salt, and the pepper.
- Add the chicken to the marinade, seal, turn to coat, and chill in the fridge for at least 4 hours and up to 12 hours.
- Preheat the oven to 350 degrees F.
- In a large Dutch oven over medium-high heat, heat 1 tablespoon of the oil.
- Cook the marinated chicken in batches, adding more of the oil as needed, until brown, about 3-4 minutes per side. Transfer the browned batches to a plate.
- Return all of the browned chicken to the Dutch oven and slowly add the beer.
- Bring the chicken to a simmer and cook until it has reduced slightly, about 4-6 minutes.
- Cover the Dutch oven and bake in the oven until the chicken has reached an internal temperature of 165 degrees F, about 40-45 minutes.
- Transfer the chicken to a cutting board and use 2 forks to shred it.
- Place the Dutch oven with the cooking juices on the stovetop over medium-high heat and simmer until it has slightly thickened, about 4-6 minutes.
- Add the chicken to the juices and toss to coat.
- Season the chicken mixture with the salt and the pepper.
- Serve the tacos with the jalapeño ranch coleslaw, the tortillas, the radishes, the cilantro, the pickled jalapeños, the carrots, and the lime wedges.
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