Thursday, June 7, 2012

Beer-Braised Chicken Tacos


2 tablespoons vegetable oil
1 large onion, finely chopped (1 cup)
2 cups shredded cooked chicken
3/4 cup Mexican beer
1 tablespoon ground ancho chiles
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 can (10 oz) Old El Paso® green or mild red enchilada sauce

8 taco shells (from 4.6-oz box), heated as directed on box
1 can (4 oz) chopped green chiles
1/2 cup sour cream
1/2 cup chopped fresh cilantro
8 lime wedges


1. In 12-inch skillet, heat oil over medium-high heat. Add onion and chicken; cook about 1 minute or until onion is tender. Stir in remaining sauce ingredients. Heat to boiling. Reduce heat to low; cook uncovered about 20 minutes, stirring occasionally.

2. Spoon chicken mixture into taco shells; top with remaining ingredients.

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