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Beer-Braised Chicken Tacos

Beer-Braised Chicken Tacos
  • Prep 10 min
  • Total 35 min
  • Servings 6
December 11, 2015

Ingredients

  • 1 tbsp (15 mL) vegetable oil
  • 2 cloves garlic, minced
  • 1 large onion, finely chopped
  • 1 chipotle in adobo sauce, chopped
  • 2 cups (250 mL) cooked and shredded Maple Leaf® Prime® chicken
  • 1 tbsp (15 mL) tomato paste
  • 1 tsp (5 mL) adobo sauce
  • 1/2 tsp (2 mL) ground cumin
  • 1/2 tsp (2 mL) salt
  • 3/4 cup (175 mL) Mexican beer (pale lager)
  • 1 jar (200 mL) Old El Paso® Taco sauce

  • 6 Old El Paso® soft taco shells
  • 1 can (127 mL) Old El Paso® chopped green chilies
  • 1/3 cup (75 mL) sour cream
  • 1/4 cup (60 mL) picked whole cilantro leaves
  • Lime wedges

Steps

  • 1
    Heat oil in a large skillet over medium heat. Add garlic, onion, and chipotle. Cook for 3 to 5 minutes, or until onion is tender. Add chicken, tomato paste, adobo sauce, cumin and salt. Cook, stirring, for 2 to 3 minutes, or until chicken is well coated. Add beer and taco sauce and bring to a boil. Reduce heat to medium-low and cook uncovered for 15 to 20 minutes or until sauce has thickened.
  • 2
    Assembly: Divide chicken mixture among taco shells. Top with chilies, sour cream and cilantro leaves. Serve with lime wedges.

No nutrition information available for this recipe
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