• 2 Ratings

Simmered in Mexican beer, these chicken tacos will definitely be your new favorite taco recipe for taco night. Just don't forget the toppings!

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan bring beer, broth, and jalapeño pepper to boiling. Add chicken; reduce heat. Simmer 20 to 25 minutes or until chicken is done (at least 175°F). Remove chicken. When cool enough to handle, discard skin and bones. Shred chicken using two forks. Skim fat from beer mixture and remove jalapeño pepper; set chicken, beer mixture, and pepper aside.

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  • In a large skillet heat oil over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Stir in cumin and coriander. Add salsa and 1/2 cup of the reserved beer mixture. Bring to boiling. Stir in chicken; reduce heat. Cook 7 minutes or until mixture is thickened, stirring occasionally. (For a spicier filling, chop the reserved jalapeño pepper and add to chicken mixture.)

  • Fill warm tortillas with chicken mixture and serve with toppings.

*

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts

470 calories; 21 g total fat; 5 g saturated fat; 5 g polyunsaturated fat; 7 g monounsaturated fat; 153 mg cholesterol; 550 mg sodium. 518 mg potassium; 22 g carbohydrates; 4 g fiber; 5 g sugar; 46 g protein; 0 g trans fatty acid; 289 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 0 mg vitamin b6; 22 mcg folate; 0 mcg vitamin b12; 35 mg calcium; 3 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0