Recipe Background
Drunken Chicken Tacos are flavorful, with dark beer and adobo, offering a communal, delightful dining experience.
Drunken Chicken Tacos are a celebration of flavor and texture, crafted to bring joy to any gathering. The rich, smoky adobo intertwines with the tang of dark Mexican beer, giving the chicken a boldly flavored punch. As you cook, the aroma is irresistible, drawing everyone closer, ready to savor each bite. The coleslaw and radishes add a fresh crunch, while pickled jalapeños offer a pleasant heat that complements the tender, juicy chicken.
Cooking these tacos is a rewarding experience. Browning the chicken until its edges deepen enhances the overall flavor, creating a savory foundation before it basks in the beer marinade. As the chicken transforms in the oven, your kitchen becomes an aromatic haven. Shredding the chicken, you'll notice how each strand has soaked up the marinade, full of savory goodness. Tossing it back in the slightly thickened beer jus ensures that every bite is saturated with flavor.
Serving these tacos is like orchestrating a symphony. Each ingredient has its role, from the earthy cilantro to the zesty lime wedges, balancing the spicy and savory elements. The excitement of building your own taco brings a sense of community, a time to share stories and laughter over a delicious meal. This dish isn't just food—it's an experience, a way to connect around the table with family and friends.
Ingredients
For the tacos:
- 3 tablespoons adobo sauce from a can of chipotles
- 1 tablespoon hot sauce
- 3 cloves garlic chopped
- 2 teaspoons Dijon mustard
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- kosher salt to taste
- freshly ground black pepper to taste
- 4 pounds chicken thighs boneless and skinless
- 2 tablespoons canola oil divided
- 1 (12-ounce) bottle dark Mexican beer
For serving:
- jalapeño ranch coleslaw to taste
- corn tortillas to taste
- radishes to taste, sliced
- cilantro to taste
- pickled jalapeños to taste, sliced
- carrots to taste, sliced
- lime wedges to taste
Directions
- In a resealable plastic bag, add the adobo sauce, the hot sauce, the garlic, the Dijon mustard, the chili powder, the cumin, the salt, and the pepper.
- Add the chicken to the marinade, seal, turn to coat, and chill in the fridge for at least 4 hours and up to 12 hours.
- Preheat the oven to 350 degrees F.
- In a large Dutch oven over medium-high heat, heat 1 tablespoon of the oil.
- Cook the marinated chicken in batches, adding more of the oil as needed, until brown, about 3-4 minutes per side. Transfer the browned batches to a plate.
- Return all of the browned chicken to the Dutch oven and slowly add the beer.
- Bring the chicken to a simmer and cook until it has reduced slightly, about 4-6 minutes.
- Cover the Dutch oven and bake in the oven until the chicken has reached an internal temperature of 165 degrees F, about 40-45 minutes.
- Transfer the chicken to a cutting board and use 2 forks to shred it.
- Place the Dutch oven with the cooking juices on the stovetop over medium-high heat and simmer until it has slightly thickened, about 4-6 minutes.
- Add the chicken to the juices and toss to coat.
- Season the chicken mixture with the salt and the pepper.
- Serve the tacos with the jalapeño ranch coleslaw, the tortillas, the radishes, the cilantro, the pickled jalapeños, the carrots, and the lime wedges.
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