The Scoop
These Drunken Chicken Tacos pack a punch with dark beer and bold spices, perfect for relaxed gatherings.
I first stumbled upon the concept of Drunken Chicken Tacos during a memorable potluck dinner with my new neighbors. It was fresh after one of those daunting moves where everything you own seems to weigh twice as much as you remember. Surrounded by a friendly yet curious crowd, I wanted to offer something that could break the ice. With a can of chipotle adobo and a bottle of dark Mexican beer in hand, inspiration struck. I decided to combine these rich flavors with some tender chicken thighs I had picked up at the local co-op.
Marinating the chicken in this bold mix of spices and sauces felt like an unveiling of potential, similar to getting to know this new community. I let it chill in the fridge, much like my hopes for fitting in, soaking up every ounce of flavor. The secret, I discovered, was to brown the chicken well before it took a long, flavourful simmer bath in the oven with a cover of beer. This not only made the aroma irresistible but rendered the chicken juicy, perfectly shreddable for taco bliss. It turns out, a bit of patience and the right marinade could make even a Monday night feel celebratory.
Now, those tacos weren’t just about eating; they were a symbol of warmth and the connections we were building. We gathered around with corn tortillas, jalapeño ranch coleslaw, and all the fixings—radishes, cilantro, and pickled jalapeños. I learned that night that letting flavors develop just as relationships do was the cornerstone of a great dish. Letting the juices reduce after baking made for a luscious sauce that coated the chicken beautifully, bringing everything together on those soft tortillas. Since then, these tacos have become a staple for whenever there's a need to step out of the comfort zone and into something deliciously new.
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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