Happy Cinco de Mayo!
What are your plans for tonight? I’m dying to hear your menu—I’m a total nosy foodie.
Since I’m still without a kitchen, we’re heading out. Expect lots of tequila, guacamole, queso, and far too many chips. Basically a cheesy dream.
Let’s talk chicken tacos. There are countless recipes out there (these weeknight chicken tacos are a fan favorite), so why make these? Three words: chipotle. beer. braised.
This is chipotle beer-braised chicken—yes, chicken cooked in beer and chipotle adobo. Translation: booze tacos.
The flavor is unreal. The chicken turns out tender and juicy, the lime-dressed cabbage adds crunch, avocado brings creaminess, and quick-pickled radishes add brightness. Finish with tomatoes, cilantro, crumbled queso fresco and a creamy chipotle drizzle. Squeeze on lots of lime. Use corn or flour tortillas—whatever you prefer.
I.love.tacos.
Boneless, skinless chicken thighs are the choice here because they stay moist and flavorful. You could adapt this for a slow cooker, but the stovetop-to-oven method is quick and gives a great sear, so I prefer it unless you truly have no time.
I tend to procrastinate, so even nights when I think I have time end up with last-minute chaos. Still, these tacos are worth the squeeze. Let’s pretend we’re eating them together—hope you have something delicious lined up for today.
Beer Braised Chipotle Chicken Tacos
Yield:
4
45 mins
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Ingredients
- 1 pound boneless skinless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon 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 or canola/vegetable oil
- 3/4 cup your favorite beer
quick pickled radish
- 6 radishes 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
for serving & topping
- 1 1/2 cups thinly sliced red cabbage
- 1 lime juiced
- 1 teaspoon olive oil
- salt and pepper to taste
- 1 to 2 avocados thinly sliced
- 1/2 cup chopped fresh cilantro
- 1 cup halved cherry tomatoes
- 1/2 cup crumbled queso fresco
- charred tortillas
Instructions
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Preheat the oven to 350°F.
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Place the chicken in a dish or resealable bag and season with salt, pepper, chili powder, garlic powder, minced chipotle and adobo sauce. Add the lime juice and marinate for 30 minutes.
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Heat a large oven-safe skillet over medium heat and add the oil. Sear the chicken on both sides until deeply golden. Pour in the beer and let it reduce until it’s about halfway cooked down.
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Transfer the skillet to the oven and bake 15–20 minutes, until the chicken is cooked through. Remove and shred the chicken with forks or tongs, tossing it with the pan juices and beer.
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To assemble tacos, toss the cabbage with lime juice and olive oil and season with salt and pepper. Add cabbage and avocado to tortillas, top with chicken, tomatoes, pickled radishes, cilantro, queso fresco and chipotle cream. Serve with extra lime.
quick pickled radish
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Place sliced radishes in a container. Whisk vinegar, water, sugar and salt, pour over radishes, let sit 30 minutes and refrigerate until ready to use.
chipotle cream
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Whisk together sour cream or yogurt, lime juice and adobo sauce until smooth.
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Little flavor bombs!