This summer, tackle Tinga Tacos with a secret ingredient that’s no secret at all: our Mexico Calling Lager Especial. It’s a culinary strategy: cook with beer, then strategically save some for sipping. Salud to multitasking!
INGREDIENTS
(makes 20 tacos)
- 2lbs boneless, skinless chicken thighs
- 2 white onions, sliced 1/4 inch thick
- 28oz can of fire-roasted tomatoes (we recommend Muir Glen)
- 7oz can of chipotles in adobo
- 6 cloves garlic, chopped
- 1 teaspoon oregano
- 1 teaspoon ground black pepper
- 12oz of Mexico Calling Lager Especial beer
- 4 tablespoons cooking oil
- Salt, to taste
- Corn tortillas
- Lime wedges
- Cilantro and white onion, chopped
- Sliced avocado
INSTRUCTIONS
- Heat a large pot over medium heat and add the cooking oil.
- Season the chicken thighs with salt and brown them on both sides. Once browned, remove the chicken from the pot and set aside.
- In the same pot, add the sliced onions and chopped garlic. Cook until lightly browned.
- Return the chicken to the pot and pour in the Mexico Calling beer. Let it simmer.
- While the chicken simmers, blend the fire-roasted tomatoes, chipotles (use half if you prefer less heat), black pepper, and oregano until smooth.
- Add the blended tomato mixture to the pot with the simmering chicken. Cook until the chicken is cooked through, about 15-20 minutes.
- Remove the chicken from the heat, cool, and shred. Return the shredded chicken to the sauce and reheat before serving on your favorite tacos.
