Let’s talk Mexican! Who doesn’t love Mexican food? I personally don’t know anyone that isn’t fan of Mexican fare. Living in the bay area we have access to some amazing Mexican restaurants, and we frequent them quite a bit. I love cooking Mexican at home as well, and have really branched out from just making tacos and burritos. I remember when we first moved to California, 15 years ago, the only Mexican food I ate was a bean, rice and cheese burrito. I’m so glad I got out of that rut and tried some new and exciting flavors.
My husband introduced me to this recipe. I saw the title, beer-braised chicken, and thought beer, really John? Is this something the kids and I are going to eat? It sounded to me like a “manly meal” not a “family friendly” meal. I took a bite just to please him and was pleasantly surprised that I really enjoyed it. The kids loved it so much that Zoe ate 3 tacos and Eli ate 2 (that’s a big deal for him as he usually eats about 1). You don’t taste the beer in these, in-case there are those of you that are worried about that. The chicken is super moist and really mild in flavor. Don’t be scared off by all the ingredients. Most of them are just spices that you most likely have lying around the house.
beer-braised chicken verde tacos:
Recipe adapted from Better Homes and Gardens Mexican issue
serves 4-6
- 1 1/2 pound boneless, skinless chicken breasts
- 1 tablespoon vegetable oil or olive oil – I used olive oil
- 1 cup chopped onion – I used a yellow onion
- 5 garlic cloves – minced
- 1/4 cup (4 tablespoons) unsalted butter
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1 12-ounce bottle Mexican Beer – I used Pacifico
- 1 14.5 ounce can fire roasted tomatoes
- 1 4oz can diced green chilies – you can always use the fresh stuff
- 1 4oz can diced jalapeños – you can always use the fresh stuff
- package of corn tortillas
Cook and stir until butter melts.
Add chicken. Return to a boil and then reduce heat.
Simmer, covered, for about 15 minutes or until chicken is tender and no longer pink, stirring a few times.
Meanwhile, using two forks, shred up your chicken. Put shredded chicken into a medium sized bowl.
You can use this mixture as a filling for either quesadillas or hard or soft-shelled tacos. 
Insert your favorite taco fixings. We love topping ours with shredded red cabbage, queso fresco and lots of cilantro.
These tacos are family approved and rated a 10+ in our house. Whenever I make these, all I hear from the troops is, “thanks for making these mom, they’re so good.”
I just made this and my wife and I agree that they may be the best chicken tacos we’ve ever had. I had a couple of substitutions, mainly Rotel in place of the fire-roasted tomatoes. Great stuff! I’ll be trying some more of your recipes soon.
That is awesome news! I’m so glad that you and your wife loved the tacos. The ingredients sound a bit strange, but when they’re all mixed together, they just work! Thanks for stopping by and commenting. I love hearing back from readers. I can’t wait to hear what you try next! Have a great night. xoxo, Jackie
What a great idea! I love cooking with beer and I always use it in my chili recipes, but never have tried it with tacos. I am definitely going to make this soon!
Beer and chili, sounds delish!
They look and sound tasty – I am always in the mood for a taco!
I’ve been seeing many bloggers using beer to cook their food and cakes lately.
Your beer-braised chicken verde looks awesome! I think that I can eat 2-3!
I think you have sort of guessing me right…I did have a little desktop publishing acknowledges and learn to use the designing software during my first job more than 10 years ago. Glad that I have these skills for my blog 😀
Hi Zoe! Yes, beer was a new thing here. I have never cooked with it till this recipe. I have cooked now with beer, vodka and wine, what’s next?
this sounds wonderful – lovely spices and flavoring – YUM!
Mary x
Oh how I love recipes like this one! I’m definitely trying this one, soon!
Have a great day!
Maria
http://www.unidentifiedlifestyle.com
BOOKMARKED!! I also dont really like beer generally, but found it really good with the pulled chicken. Much better as a flavouring than a beverage IMO.
Im still determined to make your sausage and fennel pasta too, but we have been way too busy to get to the Farmers Market – AGH.
Lookin forward to meeting you (maybe even over some Mexican!!) soon!! ps – those pictures are great – loooove the colours!
Hi Em! I can’t wait to meet you as well. We can meet for some Mexican or a healthy organic lunch at Rustic Cafe, you name it girl! I just can’t wait to get together and talk blogs etc!