Shot and a Beer Tacos

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

Course: Main Course
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 16 tacos
Calories: 223kcal
Braising chicken in a broth made with tequila and beer makes for a perfectly tender and flavorful shredded chicken taco.
Print Recipe

Equipment

  • Oven proof dutch oven

Ingredients

  • 1 ounce tequila
  • 12 ounces beer choose your favorite
  • 4 medium jalapeño peppers
  • 2 Tbsp canola oil
  • 2 pounds chicken thighs boneless, skinnless
  • 1 large yellow onion sliced
  • 3 garlic cloves minced
  • 1 Habanero chili pepper
  • 1 cup chicken broth low-sodium or no-sodium
  • 14.5 ounce can of diced tomatoes no salt added
  • 1 Tbsp ground cumin
  • 1 Tbsp Mexican oregano
  • 16 corn tortillas

Instructions

  • Preheat oven to 400º.
  • Trim boneless, skinless chicken thighs of all visible fat.
  • Prep all the vegetables: slice jalapeños and onions, stem the Habanero chili, mince garlic.
  • 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.
  • Remove the Habanero, add jalapeño peppers, (seeded or not, depending on your heat preference,) bottle of beer, a shot of tequila or Mezcal, low or no-sodium chicken broth, diced tomatoes, cumin, and Mexican oregano.
  • Bring to a rolling simmer, and place dutch oven in pre-heated oven for 1 hour.
  • Shred the chicken thighs with 2 forks, right in the pot.
  • Before serving, char your 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.

Notes

We made this whole recipe for 2 people. The leftovers were turned into an amazing soup by adding another 14.5 ounce can of no-salt added chopped tomatoes and 16 more ounces of no-salt added chicken bone broth. We jarred 8 pint servings for the freezer.

Nutrition

Calories: 223kcal | Carbohydrates: 15g | Protein: 11g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 114mg | Potassium: 268mg | Fiber: 2g | Sugar: 1g | Vitamin A: 124IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 1mg

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