Recipes and Cooking Beer-Braised Chicken Tacos with Toasted Cumin Guacamole Be the first to rate & review! 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. By Annie Peterson Annie Peterson Instagram Annie Peterson has built her career around her passion for food, working as a contributing food editor to Better Homes & Gardens® food publications for more than 15 years. She received her B.A. from Iowa State University in 2003 and completed the Better Process Control School at the University of Tennessee in 2020. She contributed to various cookbooks, including several Whole30 titles, as well as the 15th, 16th, and 17th editions of the iconic Better Homes & Gardens® New Cook Book. She also serves as Recipe Editor for Allrecipes Magazine. Learn about BHG's Editorial Process Published on April 22, 2020 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Prep Time: 25 mins Cook Time: 35 mins Total Time: 1 hrs Servings: 6 Yield: 4 cups shredded chicken Jump to Nutrition Facts 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 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. 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. 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. 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 Rate it Print Nutrition Facts (per serving) 473 Calories 22g Fat 44g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.