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Shiner Bock Shredded Chicken Tacos

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PREP TIME
15 min
COOKING TIME
75 min
TOTAL TIME
100 min
SERVINGS
10 servings
Dinner
Shiner Bock Shredded Chicken Tacos
Ingredients
  • 1 whole chicken
  • 2 tablespoons chicken fajita seasoning
  • 1 tablespoon cayenne pepper
  • 2 cups water, or more as needed
  • 1 (12 fluid ounce) can or bottle beer (such as Shiner® Bock)
  • 1 (16 ounce) can enchilada sauce (such as El Paso® Hot Red Enchilada Sauce)
  • 3 fresh jalapeno peppers, diced
  • 1 white onion, chopped
  • 1 (10 ounce) package corn tortillas, or as needed
  • 1 (8 ounce) package shredded Mexican cheese blend, or to taste
Instructions
1
Place the chicken in a large cooking vessel and sprinkle it with fajita seasoning and cayenne pepper. Next, pour water and beer over the chicken to create a flavorful broth.
2
Cook the chicken over medium heat for approximately 1 hour, or until it becomes tender and falls apart easily. If the liquid in the pot reduces too much during cooking, you can supplement it with additional water as needed.
3
To verify that the chicken is cooked to a safe temperature, insert an instant-read thermometer into the thickest part of the thigh, near the bone. The temperature should read 165 degrees F (74 degrees C).
4
Once the chicken is cooked, transfer it to a clean surface to cool slightly. Set aside the broth mixture for later use.
5
In a separate saucepan, combine enchilada sauce, diced jalapeno peppers, and sautéed onions. Add about 1/4 cup of the reserved broth mixture to enhance the flavor and texture.
6
Simmer this mixture over medium-low heat for around 10 minutes, or until the onions are softened and fragrant.
7
Next, remove the cooked chicken from its bones and shred it into bite-sized pieces. Combine these shredded chicken bits with the enchilada sauce mixture, stirring until well-coated.
8
Warm corn tortillas on a grill pan over medium-low heat. Spoon the chicken mixture onto each tortilla, followed by a sprinkle of Mexican cheese blend.