Name: Shiner® Bock Shredded Chicken Tacos
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Whole chicken - 1; Chicken fajita seasoning - 2 tablespoons; Cayenne pepper - 1 tablespoon; Water, or more as needed - 2 cups; Beer (such as Shiner® Bock) - 1 (12 fluid ounce) can or bottle; Enchilada sauce (such as El Paso® Hot Red Enchilada Sauce) - 1 (16 ounce) can; Fresh jalapeno peppers, diced - 3; White onion, chopped - 1; Corn tortillas, or as needed - 1 (10 ounce) package; Shredded Mexican cheese blend, or to taste - 1 (8 ounce) package

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Shiner® Bock Shredded Chicken Tacos

1. Whole chicken - 1

2. Chicken fajita seasoning - 2 tablespoons

3. Cayenne pepper - 1 tablespoon

4. Water, or more as needed - 2 cups

5. Beer (such as Shiner® Bock) - 1 (12 fluid ounce) can or bottle

6. Enchilada sauce (such as El Paso® Hot Red Enchilada Sauce) - 1 (16 ounce) can

7. Fresh jalapeno peppers, diced - 3

8. White onion, chopped - 1

9. Corn tortillas, or as needed - 1 (10 ounce) package

10. Shredded Mexican cheese blend, or to taste - 1 (8 ounce) package

How to cook deliciously - Shiner® Bock Shredded Chicken Tacos

1. Stage

Place chicken in a large pot and season with fajita seasoning and cayenne pepper. Pour water and beer over chicken. Cook chicken over medium heat until meat falls off the bone and is no longer pink in the center, about 1 hour, adding more water if liquid reduces too much. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken from broth mixture to a work surface to cool slightly, reserving broth mixture.

2. Stage

Combine enchilada sauce, jalapeno peppers, onion, and about 1/4 cup chicken broth mixture together in a large saucepan over medium-low heat; cook until onions are softened, about 10 minutes.

3. Stage

Remove meat from chicken and shred into enchilada sauce mixture; mix well.

4. Stage

Warm tortillas on a grill pan over medium-low heat. Spoon chicken mixture into each corn tortilla and top with Mexican cheese blend.