Monday, March 17, 2014
Beergarita Chicken Tacos
How about a Mexican twist on St. Patrick's Day? I think that sounds awesome, so I made you these beergarita chicken tacos. And by made you, I mean I made them, took a picture for you to look at and then shoved them in face. And they were tasty. Like for real yummy. The chicken is tender and flavorful will all kinds of good stuff, not the least of which is beer and margarita mix. So good. And not just for tacos. We ate this on top of salads and rice bowls and really enjoyed it. This versatile chicken works a lot of ways and has tons of flavor. Plus it has beer and taste like margaritas. What's not to love?
Only one thing would cause me to not post an Irish-themed recipe on St. Patrick's Day: Secret Recipe Club! It's reveal day for Group B and we've all been assigned a blog from which to choose a recipe, cook and post the results today. Check out the other Group B members' reveals down below. This month I was assigned Ashley's blog, Cheese Curd in Paradise. I really enjoy Ashley's recipe and even pinned a few, so I thought I'd have an easy time choosing. But alas I still struggled between desserts like Peanut Butter and Jelly Bars and Guinness Chocolate Cheesecake (Hello? St. Patrick's Day dream dessert!) and this awesome Cranberry Walnut Bread and main dishes like Cuban-style Pork Chops before finally settling on these Beergarita Chicken Tacos. You need to visit Ashley's blog to see all her amazing recipes. I used Blue Moon for the beer, but anything tasty and on the lighter side (an ale or light lager) would work. And because we love it so much, I increased the cumin just a bit. Toss it all in a crock pot, shred and shove it into tacos piled high with cheese, taco sauce or salsa, lettuce, tomato and sour cream and you've got one tasty dish. Serve it with green rice like I did and it's still perfect for St. Patrick's Day (but I won't hold it against you if you just want to make this for Cinco de Mayo).
Beergarita Chicken Tacos
1 1/2 pounds boneless, skinless chicken breasts
12 ounces beer
1 cup margarita mix
4 ounces diced green chiles
juice and zest of one lime
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon pepper
tortillas, shredded cheese, lettuce, tomatoes, sour cream
Using at least a 4 quart crock pot, place chicken in the bottom of the stoneware. In a small bowl, combine beer, margarita mix, chiles, lime zest and juice, salt, garlic powder, onion powder, cumin, chili powder and pepper. Whisk to combine then pour over chicken.
Cover and cook on low for 7-8 hours.
Remove chicken from crock pot and shred with two forks. Or place in the bowl of a stand mixer fitted with the paddle attachment and pulse for 20 seconds to shred. Stir about 1/4 cup of the cooking liquid into shredded chicken (more or less to desired moistness).
Divide into taco shells and top with desired toppings.
Makes about 4 cups shredded chicken.
The Cookie Princess
Printer Friendly Recipe