Beer Braised Chicken Tacos with Jalapeño Relish
How would you like something to “taco bout?” This is it! Enjoy wood-fired chicken thighs braised in a chipotle beer sauce, loaded on tortillas and served with a homemade jalapeño relish, queso and cilantro.
These Beer Braised Chicken Tacos with Jalapeño Relish are second to none.
Ingredients
Jalapeño Relish
3 Jalapeños, SEEDED AND DICED
1/4 cup RED ONION, FINELY DICED
1 clove GARLIC, MINCED
2/3 cup WHITE WINE VINEGAR
1/3 cup WATER
1 tbsp SUGAR
1 tbsp SALT
Pickled Cabbage
2 cups SHREDDED RED CABBAGE
1/2 cup WHITE WINE VINEGAR
1 tbsp SALT
1 tbsp SUGAR
Braised Chicken
2 LBS BONELESS SKINLESS CHICKEN THIGHS
1 tbsp OLIVE OIL
1 TSP SALT
1 TSP BLACK PEPPER
1/2 YELLOW ONION, SMALL DICE
1 Jalapeño, DESEEDED AND CHOPPED
1 clove GARLIC, MINCED
1 TSP CHILI POWDER
1 TSP GARLIC POWDER
4 tbsp ADOBO SAUCE
1 EA CHIPOTLE CHILE IN ADOBO
JUICE OF 2 LIMES
1 (12 OZ) CAN MODELO BEER
Tacos
8-12 small FLOUR TORTILLAS
COTIJA CHEESE
CILANTRO
YOUR FAVORITE HOT SAUCE
Preparation
For the jalapeño relish, combine all ingredients in a non-reactive dish and set aside.
To make the pickled cabbage, combine all ingredients in a non-reactive dish and set aside.
Transfer both the relish and pickled cabbage to the refrigerator and let sit a couple hours to overnight.
Season chicken thighs generously with salt and pepper. Heat one tbsp olive oil in a dutch oven over medium-high heat. Place chicken thighs skin side down and brown in batches. Remove from heat and set aside.
Add 1 Tbsp butter to the dutch oven and set over medium-high heat. When butter is melted, add onion and jalapeño and sauté 3-5 minutes until translucent. Add minced garlic and sauté 30 seconds or until fragrant.
Then, add chili powder, adobo sauce, chipotle chile and lime juice. You can add chicken thighs back to the dutch oven and pour in beer.
When ready to cook, set the Traeger to 350˚F and preheat, lid closed for 15 minutes.
Place dutch oven in the grill and braise for 30 minutes or until chicken is tender and falls apart. Remove chicken from braising liquid and shred.
To build the tacos, place shredded chicken on tortilla, top with jalapeño relish, cabbage, cotija, cilantro, and finish with hot sauce. Enjoy!
*Cook times vary depending on set and ambient temperatures.
Recipe and photo from Traeger.
