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    Category Home » Mexican » Beer-Braised Chipotle Chicken Tacos

    Beer-Braised Chipotle Chicken Tacos

    Published: Jun 6, 2019 · Modified: Aug 17, 2022 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    These flavor-packed smokey chipotle chicken tacos are so easy to make and super satisfying! Don’t be surprised if this recipe sneaks into your weekly dinner routine!

    four beer braised shredded chicken tacos with lime, cheese and cilantro

    These easy, braised chicken tacos are a staple dinner in my house at the moment! Most of the work is done for you by your oven where the chicken braises with Mexican beer, tomatoes, chipotle peppers, cumin, garlic, and onion.

    Beer-Braised Chipotle Chicken Tacos are great all on their own but I also like to serve them with a side of Jalapeño Black Beans and of course, The Perfect Mezcal Margarita to wash it all down!

    Ingredients You’ll Need

    Here’s what you’ll need to make Beer-Braised Chipotle Chicken Tacos: Mexican beer (Modelo, Corona, Pacifico), chipotle in adobo, chicken thighs, onion, garlic, cumin, lime, and tortillas (corn or flour).

    For serving: You can serve these tacos with any of your favorite taco “fix-ins”. For instance, salsa, chopped cilantro, crumbled cotija or Monterey jack, thinly sliced radish, pickled shallots, sour cream, guacamole, or sliced avocado.

    Beer-Braised Chipotle Chicken Taco ingredients, chicken thighs, limes, beer, cilantro, tortillas

    Recipe Step by Step

    Step 1. Sear the Chicken

    Sear the chicken in a hot skillet until golden brown. This step infuses the chicken and sauce with lots of flavor!

    chicken thighs browning in a pan and a platter of golden-brown chicken thighs

    Step 2. Make the sauce

    The seared chicken creates a nice amount of rendered fat, perfect for sautéing the onion, garlic, and chipotle. Stir in the beer and tomatoes and bring to a simmer.

    chipotle onion and garlic sautéing in a pan and another pan with tomato sauce

    Step 3. Braise

    Add the chicken back to the skillet and pop the whole thing in a preheated oven, uncovered.

    beer being poured into a pan of chicken thighs and a pan of braised chipotle chicken

    Step 4. Serve

    Shred the chicken and discard the bones. Then puree the sauce and pour over the shredded chicken. Serve with charred tortillas, fresh cilantro, and crumbled Cotija cheese!

    FAQs and Expert Tips

    What is Chipotle in Adobo?

    Chipotle in Adobo is a canned or jarred smokey dried Jalapeño rehydrated in tomato sauce. They are VERY spicy so proceed with caution. If you prefer less spice start with one pepper or a few spoonfuls of the sauce.

    Pro Tip: Char your tortillas!

    Whether you’re using corn or flour tortillas I highly recommend charing them a bit for added flavor. To do this place one tortilla at a time directly over a gas flame, keep a close eye on it, and when it starts to get crispy and blackened around the edges remove it from the flame with tongs. Wrap with a clean kitchen towel to keep them soft and warm before serving.

    a rectangle tray filled with chicken tacos, tortilla chips and a cup of salsa

    Check Out More Great Recipes

    • Sheet Pan Chicken Tacos Al Pastor
    • Tomatillo Salsa
    • Easy! Jalapeño Black Beans
    • Creamy Avocado Salsa
    • The Perfect Mezcal Margarita
    • Heirloom Tomato Pico de Gallo

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    Beer-Braised Chipotle Chicken Tacos

    These flavor-packed smokey chipotle chicken tacos are so easy to make and super satisfying! Don't be surprised if this recipe sneaks into your weekly dinner routine!
    5 from 3 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Servings: 4
    Calories: 933kcal
    Author: Leigh Anderson

    Ingredients

    • 3 tbsp neutral oil
    • 6 large bone-in chicken thighs
    • ½ yellow onion diced
    • 4 cloves garlic
    • 1-2 chipotle peppers (canned in adobo sauce)
    • 1 tsp ground cumin
    • 1 14oz can crushed tomatoes
    • 1 12oz can Mexican beer Modelo, Pacifico, Corona etc..
    • 3 tbsp fresh lime juice
    • salt to taste

    For Serving:

    • 12 tortillas flour or corn
    • 4 oz Cotija cheese crumbled
    • ½ c chopped cilantro

    Instructions

    • Preheat the oven to 350°. 
    • Heat a large oven-safe skillet over medium-high heat then add in the oil. Season the chicken all over with salt and pepper, add it to the skillet, and cook turning once, until browned, about 12 minutes. Transfer the chicken to a paper towel-lined tray. Turn the skillet down to medium-low heat.
    • Add the onion and garlic to the skillet, cook, stirring occasionally, until the onion is lightly browned and softened, about 5 minutes. Add the cumin and chipotle peppers and cook until fragrant, 2 minutes. Next, add the can of crushed tomatoes and beer then bring to a simmer. Return the chicken to the skillet then place the whole pan in the oven, uncovered for 45 minutes, turning the chicken half-way through.
    • Remove the chicken from the sauce and once it's cool enough to handle shred the meat and discard the bones. Transfer the sauce to a food processor or blender and let cool for 15 minutes. Puree until smooth and season with lime juice, salt, and pepper. Return the shredded chicken to the skillet and pour the sauce over the chicken. 
    • Warm the tortillas by placing them directly over a gas flame to char the edges. Place on a plate, and cover with a towel to steam.
    • To assemble, spoon about 3 tablespoons of chicken onto each tortilla top with crumbled cheese and chopped cilantro, serve immediately!

    Notes

    Ingredient Notes + Substitutions:
    • Chipotle in Adobo: Canned or jarred smokey dried Jalapeños rehydrated in tomato sauce. If you prefer more mild tacos use only one chipotle pepper.
    • Mexican Beer: Use any that you like, Modelo, Corona, Pacifico, etc.
     
    Serving Suggestions:
    • You can serve these tacos with any of your favorite taco “fix-ins”. For instance, salsa, chopped cilantro, crumbled cotija or Monterey jack, thinly sliced radish, sour cream, guacamole, or sliced avocado.
     
    Storing + Reheating: 
    • Beer-braised chipotle chicken will stay fresh in the refrigerator for up to five days. Reheat on the stovetop or in the microwave. Serve with warm tortillas. 

    Nutrition

    Calories: 933kcal | Carbohydrates: 53g | Protein: 47g | Fat: 59g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 238mg | Sodium: 1104mg | Potassium: 675mg | Fiber: 3g | Sugar: 7g | Vitamin A: 302IU | Vitamin C: 6mg | Calcium: 271mg | Iron: 5mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

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    Reader Interactions

    Comments

    1. NATALIE ANN CRAWFORD

      July 15, 2020 at 6:47 pm

      5 stars
      Is it 14oz tomatoe sauce or 14 oz tomatoes?

      Reply
      • Leigh Hyatt Anderson

        July 15, 2020 at 8:08 pm

        Canned tomato sauce or tomato puree.

        Reply

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