Beer-Braised Chicken Tacos with Toasted Cumin Guacamole

Mexican lager makes boneless chicken thighs tender (and adds tons of flavor!) in this one-pot dinner recipe. Top with crumbled queso fresco, sliced radishes, shredded cabbage, onion, hot sauce, and cilantro for the ultimate taco night.

Beer-Braised Chicken Tacos with Toasted Cumin Guacamole in pan with tortillas on the side
Photo: Brie Passano
Prep Time:
25 mins
Cook Time:
35 mins
Total Time:
60 mins
Servings:
6
Yield:
4 cups shredded chicken

Ingredients

  • 2 teaspoon cumin seeds

  • 1 sweet onion, halved and thinly sliced (1 1/2 cups)

  • 1 poblano chile pepper, seeded and chopped (3/4 cup)

  • 3 tablespoon vegetable oil

  • 1 ½ pound skinless, boneless chicken thighs

  • 1 12 ounce bottle Mexican lager

  • 1 4 ounce can diced green chiles

  • 1 tablespoon taco seasoning

  • 2 limes

  • 2 avocados, halved, seeded, peeled, and chopped

  • 2 tablespoon chopped fresh cilantro

  • 12 - 16 6-inch flour or corn tortillas, warmed

  • Toppings such as crumbled queso fresco, shredded cabbage, or bottled hot pepper sauce

Directions

  1. In a 4- to 5-qt. Dutch oven toast cumin seeds over medium heat about 3 minutes or until fragrant. Remove from pot and set aside to cool.

  2. Add the onion, poblano chile pepper, and oil to the pot. Cook over medium heat, stirring occasionally, about 5 minutes or until softened. Stir in the next four ingredients (through taco seasoning). Bring to boiling over medium heat, stirring occasionally. Reduce heat. Simmer, covered, 30 to 35 minutes or until chicken is very tender. Using two forks, shred chicken into large pieces in pot. Simmer, uncovered, 5 to 10 minutes or until liquid is slightly reduced. Remove from heat. Squeeze the juice from one of limes into the pot.

  3. For the guacamole, remove 1 tsp. zest and the juice from the remaining lime. Lightly crush the toasted cumin seeds. In a medium bowl combine the avocados, cilantro, the lime juice and zest, and the cumin seeds. Mash as desired using a fork. Season to taste with salt.

  4. To serve, using a slotted spoon, spoon the chicken mixture into tortillas. Top with guacamole and other desired toppings.

Poblano Pepper Tip

Chiles, such as jalapeño or poblano peppers, contain capsaicin, which gives them their spicy heat and will cause a long-lasting burning tingle on your skin. To avoid this, wear plastic or rubber gloves when working with chiles. If they touch your hands, wash with soapy water

Nutrition Facts (per serving)

473 Calories
22g Fat
44g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 473
% Daily Value *
Total Fat 22g 28%
Saturated Fat 4g 20%
Cholesterol 71mg 24%
Sodium 682mg 30%
Total Carbohydrate 44g 16%
Total Sugars 6g
Protein 22g
Vitamin C 51.5mg 258%
Calcium 124mg 10%
Iron 4.2mg 23%
Potassium 651mg 14%
Folate, total 119.3mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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