These low-and-slow-cooked Shredded Chicken Tacos put the comfort in comfort food. Tequila and beer combine with broth, tomatoes, and spices to yield an unctuous, decadent braised chicken taco filling. It will skyrocket your tacos to another dimension of flavor.
Chopped white onion, chopped fresh cilantro, lime wedges, and salsa of your choice for serving
Instructions
Toast the ancho and chipotle chiles in a dry Dutch oven or other large, heavy pot with a lid over medium heat, turning once, for about 30 seconds on each side, until fragrant but not blackened. Take care they don't burn. Remove and set aside.
Add the oil to the Dutch oven over medium to medium-high heat. When the oil is hot, working in batches (I did 3 batches for 3 pounds of chicken), add the chicken and cook, turning once, for about 2 to 3 minutes per side, until lightly browned. Add an extra drizzle of oil if needed to prevent sticking. As the pieces of chicken are ready, transfer them to a plate and set aside.
Add the onion to the oil remaining in the pot (add another drizzle of oil if needed) and sauté over medium-low to medium heat for about 3 to 5 minutes, until the onion starts to soften. A cast iron Dutch oven will retain a lot of heat so moderate the heat as needed so nothing burns.
Add the garlic and sauté for about 1 to 2 minutes. Add the toasted chiles, beer, tequila, broth, tomatoes, salt, cumin, and oregano. Raise the heat to bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for about 12 to 15 minutes until the chiles have completely softened. Remove from the heat and let cool slightly.
Preheat the oven to 325°F. While the oven is heating, pour the chile mixture into a blender and process until almost completely smooth (a little texture is fine). Return the chicken to the pot and pour the pureed sauce evenly over the top.
Cover the pot, place in the oven, and cook for 1 ½ hours for chicken tenders or breasts, or 2 hours for chicken thighs. Remove the lid and continue to cook, stirring if necessary to prevent sticking, for 20 to 30 minutes, until the chicken is fork tender and the sauce has thickened and reduced significantly. If the sauce starts to reduce too much and the chicken begins to stick, add a little water or broth. Remove from the oven and use tongs or a fork to loosely shred the chicken, leaving it in the sauce.
Serve with warmed corn tortillas, onion, cilantro, and lime.
Notes
You can easily make this filling ahead of time and either freeze or refrigerate it. Then gently reheat it the day you want to serve it. I've done this multiple times with various braised and shredded taco fillings, and it works great! This will save time when hosting game day, Cinco de Mayo, or any taco-eating occasion.
This recipe makes A LOT of taco filling which is great for feeding a crowd, or even enjoying half and then freezing the rest. You could also use it to fill burritos, top nachos, and so much more.
The nutritional information below was calculated using chicken breasts and does not include any toppings or garnishes. As always, consider it an estimate.