Let’s talk Mexican! Who doesn’t love Mexican food? I personally don’t know anyone that isn’t fan of Mexican fare. Living in the bay area we have access to some amazing Mexican restaurants, and we frequent them quite a bit. I love cooking Mexican at home as well, and have really branched out from just making tacos and burritos. I remember when we first moved to California, 15 years ago, the only Mexican food I ate was a bean, rice and cheese burrito. I’m so glad I got out of that rut and tried some new and exciting flavors.
My husband introduced me to this recipe. I saw the title, beer-braised chicken, and thought beer, really John? Is this something the kids and I are going to eat? It sounded to me like a “manly meal” not a “family friendly” meal. I took a bite just to please him and was pleasantly surprised that I really enjoyed it. The kids loved it so much that Zoe ate 3 tacos and Eli ate 2 (that’s a big deal for him as he usually eats about 1). You don’t taste the beer in these, in-case there are those of you that are worried about that. The chicken is super moist and really mild in flavor. Don’t be scared off by all the ingredients. Most of them are just spices that you most likely have lying around the house.
beer-braised chicken verde tacos:
Recipe adapted from Better Homes and Gardens Mexican issue
- 1 1/2 pound boneless, skinless chicken breasts
- 1 tablespoon vegetable oil or olive oil – I used olive oil
- 1 cup chopped onion – I used a yellow onion
- 5 garlic cloves – minced
- 1/4 cup (4 tablespoons) unsalted butter
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1 12-ounce bottle Mexican Beer – I used Pacifico
- 1 14.5 ounce can fire roasted tomatoes
- 1 4oz can diced green chilies – you can always use the fresh stuff
- 1 4oz can diced jalapeños – you can always use the fresh stuff
- package of corn tortillas
Cook and stir until butter melts.
Add chicken. Return to a boil and then reduce heat.
Simmer, covered, for about 15 minutes or until chicken is tender and no longer pink, stirring a few times.
We love topping ours with shredded red cabbage, queso fresco and lots of cilantro.These tacos are family approved and rated a 10+ in our house. Whenever I make these, all I hear from the troops is, “thanks for making these mom, they’re so good.”