These tacos are drunk, and apparently so was the lighting in my kitchen when I was trying to photograph them. These may not look like much, but if you’re a tacoholic like me, you’ll love them. Plus, they’re made with beer, and beer makes everything better. Amiright?
The beauty of one pot recipes is that you have minimal dishes to do, and they’re super easy. Plus, this is perfect for when you forget to thaw chicken because it goes in the pot frozen! Just dump everything in and go work out while they’re cooking. (That’s exactly what I did, but I recommend having someone keep an eye on the flame).
One Pot Stewed Chicken Tacos
What you need:
- 3 cups chicken broth
- 1 pound frozen skinless, boneless chicken breasts
- 3 whole chiles
- 4 cloves garlic, peeled and smashed
- 2 bay leaves
- 1 bunch of about 15 fresh cilantro stems
- 1 tablespoon oregano
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 cup Pale Ale beer
- small corn tortillas
- shredded lettuce, diced tomato, cilantro leaves and cheese for garnish
What you do:
- Add all ingredients to a dutch oven or large stock pot and bring to a boil. Reduce heat to low, cover and simmer for 1 1/2 hours. Remove chicken from broth and set aside. Pull stems from cooked peppers, remove bay leaves from the pot and transfer the broth to a blender in batches to blend the sauce. Add the sauce back to the dutch oven, bring to a boil and cook down to 2 cups of sauce.
- While sauce is cooking, shred chicken with two forks or your fingers. Add 1 cup of sauce and chicken to a bowl and combine, adding more sauce if desired.
- Warm small corn tortillas. Layer chicken, shredded lettuce, tomatoes, cilantro and whatever other toppings you prefer.