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Pumpkin Beer Braised Chicken Tacos
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Pumpkin Beer Braised Chicken Tacos



  • 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


  • Flour tortillas
  • Goat Cheese


  • 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


*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)