Beer Braised Pulled Chicken Tacos #lunch #dinner

Let your moderate cooker take every necessary step to make these pulled chicken tacos! Smoky, hot, somewhat sweet, malty – these chicken tacos are a group pleaser and couldn't be simpler. Include a little guacamole, lessen the sauce, and make some coleslaw for supper flawlessness.

I can't express enough beneficial things about this chicken dish. It's genuinely perhaps the best supper I've at any point made and that is stating something. It's anything but difficult to make. You can make it the day ahead. The house smells awesome the entire day while it's cooking.

What's more, when you diminish the sauce and include the adobe and lime, it's incredibly mind boggling with magnificent layered flavors. I can eat this with a spoon. What's more, have! 🙂  In the event that that doesn't persuade you, my little girl will eat it. She is very determined that she doesn't care for chicken and won't eat it. This dish, however, she cherishes.

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Ingredients
Beer Braised Chicken

• 1 1/2 lbs boneless skinless chicken thighs
• 1/2 tsp cumin powder
• 1/2 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp ancho powder
• 1 pinch chipotle powder, or cayenne powder
• 2 cloves garlic, pressed or minced
• 1 tsp oregano
• 2 tbsp lime juice, divided
• 2 tbsp orange juice
• 1 bottle beer
• 4 tbsp adobo sauce, from a can of chipotles in adobo

Guacamole

• 2 avocados
• 1 tbsp lime juice
• 1/2 tsp salt

1 recipe Spicy Jalapeno and Lime Coleslaw
10 taco size flour tortillas

Instructions

1. Put chicken, all spices, garlic, oregano, 1 tbsp lime juice, orange juice and beer into a slow cooker. Set the slow cooker to 6 hours on low.
2. When the chicken is done, scoop it out of the braising liquid with a slotted spoon and into a medium bowl. (The recipe can be made to this point up to 2 days ahead. Refrigerate both the chicken and the liquid until you are ready to use them. This is also an excellent way to reduce the fat since it will solidify and can be removed before you reduce the liquid.)
3. Using two forks or your fingers, shred the chicken.
4. Pour the liquid into a medium sauce pan or saucier and bring to a boil over medium high heat. Stirring occasionally, reduce the liquid until it is very thick and starting to stick a bit to the bottom of the pan, about 8-9 minutes. Remove the pan from the heat; add the adobo sauce and 1 tbsp of lime juice. Stir that into the reduced liquid and then toss the shredded chicken with sauce until it's well combined.
5. While the sauce is reducing, make the Spicy Jalapeno and Lime Coleslaw.
6. Then make the guacamole. Halve the avocados and scoop out the flesh into a medium bowl. Mash the avocado with a fork and then add the lime juice and salt and mix it all together.
7. To serve, spread a layer of guacamole on the bottom of each tortilla. Top with braised chicken and then with spicy coleslaw.

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