Shot and a Beer Tacos were the perfect Friday night dinner this week. We hauled out the cast iron soup pot and with minimal effort, had dinner on the table and had plenty of soup for the freezer! (There may have been a 2nd shot poured but not added to the pot. Maybe.)
It’s not difficult to pull these two out on a Friday evening!
I told a coworker that we made Shot and a Beer Tacos last night, and she said “How do you make Shot and a Beer Tacos?” (Sorry – She set me up for it!) I replied: “You down a shot of tequila, chug a beer, and then try to make a taco!” LOL.
Trim boneless, skinless chicken thighs of all visible fat. Pour 1 Tbsp neutral oil (canola, vegetable) into a large cast iron (or oven proof) dutch oven. When oil is very hot, add the chicken thighs and let them brown, untouched, for 3-5 minutes. Flip them over with tongs, and again, let them brown. When done, remove and set on a plate. Add another Tbsp of oil, and when sizzling, add sliced onions and the whole, stemmed Habanero chili. After 5 minutes, add minced garlic and sauté for another 2 minutes.
Then, remove the Habanero, add the following: jalapeño peppers, (seeded or not, depending on your heat preference,) one bottle of your favorite beer, a shot of tequila (or Mezcal, for a smokey finish) low or no-sodium chicken broth, diced tomatoes, cumin, and Mexican oregano.
Bring to a solid simmer, and put the pot into a 400º oven, uncovered, for an hour.
Shred the chicken right in the pot with 2 forks. It comes apart easily.
Our toppings were diced yellow onions, cilantro, salsa verde, salsa roja, and lime slices. Make your salsas during an empty afternoon, and freeze in ice cube trays. They are so much better than anything you can buy in a jar!
It’s a party in your mouth!
There was tons leftover, so we added more unsalted, homemade bone broth, a second can of tomatoes, dumped in the remaining chopped cilantro, gave it a stir, and jarred it right away, for the freezer. It made eight pints of cozy, gorgeous soup. Mmmmmm.
Shot and a Beer Tacos
- Dutch oven
- 1 oz tequila
- 12 oz beer
- 4 medium jalapeño peppers
- 2 Tbsp neutral oil, such as canola oil
- 1 lbs skinless, boneless chicken thighs
- 1 large yellow onion
- 3 garlic cloves, minced
- 1 Habanero chili pepper
- 1 cup chicken broth
- 14.5 oz canned, no-salt added diced tomatoes
- 1 Tbsp ground cumin
- 1 Tbsp Mexican oregano
- 16 stone ground, organic corn tortillas
- Preheat oven to 400º.
- Trim chicken thighs of all visible fat.
- Prep all the vegetables: slice jalapeños and onions, stem the Habanero chili, mince garlic.
- Pour 1 Tbsp oil into a large Dutch oven. When oil is very hot, add the chicken thighs and let them brown, untouched, for 3-5 minutes. Flip them over with tongs, and again, let them brown. When done, remove and set on a plate.
- Add the other Tbsp of oil, and when sizzling, add sliced onions and the whole, stemmed Habanero chili. After 5 minutes, add minced garlic and sauté for another 2 minutes.
- Remove the Habanero, add jalapeño peppers, (seeded or not, depending on your heat preference,) bottle of beer, a shot of tequila, low or no-sodium chicken broth, diced tomatoes, cumin, and Mexican oregano.
- Bring to a rolling simmer, remove from heat, and place Dutch oven in oven for 1 hour.
- Remove, and shred the chicken thighs with 2 forks, right in the pot.
- Before serving, char the tortillas over an open flame, or warm them in the oven, wrapped in foil.
- Plate tacos with favorite salsas, chopped yellow onion, chopped cilantro, and lime wedges.