Pumpkin Beer Braised Chicken Tacos
Ingredients
Chicken:
- 2 pounds boneless skinless chicken breasts
- 2 teaspoons taco seasoning *see notes
- 1-2 tablespoons canola oil
- 1/2 cup apple cider
- 6 oz pumpkin beer
- 1 cup enchilada sauce
Apple Salsa:
- 2 sweet apples
- 2 granny smith apples
- 1/2 jalapeno pepper
- 1-2 baby sweet peppers
- 1/2 teaspoon dried cilantro
- 1-2 tablespoons finely diced red onion
- lime juice from 1 lime
Other:
- Flour tortillas
- Goat Cheese
Instructions
- Coat chicken breasts with taco seasoning
- Heat oil in large dutch oven
- Add chicken and sear on each side for about 5-7 minutes or until golden brown
- Carefully add the cider, beer and enchilada sauce and bring to a boil for about 5 minutes
- Reduce to a simmer and cover and let simmer for about 30-40 minutes or until chicken is very tender and cooked through (165 degrees)
- Shred and leave on low heat in pot to let liquid absorb for about 5 -10 more minutes before serving**
- Peel and dice apple
- Remove ribs and seeds and dice peppers
- Toss appels and peppers with onion, cilantro and lime juice
- Heat or fry flour tortillas and serve with chicken, salsa and a little goat cheese
Notes
*use a high quality taco seasoning. This is my favorite recipe for homemade or I also recommend Penzey's brand.
**you can also transfer chicken to slow cooker after boiling (along with juices) and let cook for about 2-3 hours on high or 4-6 on low)