• 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


Ingredient Checklist


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.

  • 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;


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