These slow cooked chicken tacos simmer away in a mixture of beer, dried New Mexican chiles, and other aromatics until super tender and shreddable, for the yummiest tacos.
Course Main Course
Keyword chicken tacos
Prep Time 10minutes
Cook Time 2hours
Total Time 2hours10minutes
1poundfrozen skinless boneless chicken breasts
3whole dried New Mexico chiles
4clovesgarlic, peeled and smashed
1bunch of about 15 fresh cilantro stems
1cupPale Ale beer
small corn tortillas
shredded lettuce, avocado, diced tomato, cilantro leaves and cotija cheese for garnish
Add all ingredients to a large Dutch oven or large stock pot and bring to a boil. Reduce heat to low, cover and simmer for 1 1/2 hours. Remove chicken from broth and set aside. Pull stems from cooked peppers, remove bay leaves from the pot and transfer the broth to a blender in batches to blend the sauce. Add the sauce back to the dutch oven, bring to a boil and cook down to 2 cups of sauce.
While sauce is cooking, shred chicken with two forks or your fingers. Add 1 cup of sauce and chicken to a bowl and combine, adding more sauce if desired.
Place small corn tortillas in a toaster oven and toast lightly. While hot, carefully bend the tortillas and place in a rack to cool into a curved taco shell shape. Layer chicken, shredded lettuce, sliced avocado, diced tomato, cilantro leaves and cotija cheese and serve with extra sauce on the side.