Beer Braised Chicken Tacos

1: Toast chiles: In a dry skillet, toast poblano and chipotle chiles for 30 seconds per side until fragrant. Set aside.

2: Sear chicken: Heat oil in a Dutch oven. Brown chicken thighs in batches, ~3 minutes per side. Set aside.

3: Sauté aromatics: In the same pot, cook onion and habanero for 5 minutes. Add garlic; cook for 2 minutes.

4: Simmer sauce: Add toasted chiles, beer, tequila, broth, tomatoes, salt, cumin, and oregano. Simmer for 15 minutes.

5: Blend: Let the mixture cool slightly, then blend until mostly smooth.

6: Assemble: Return chicken to the pot, pour sauce over the top.

7: Bake: Cover and bake at 325°F for 2 hours. Uncover and cook for 25–30 minutes more, adding broth if needed.

8: Shred & serve: Shred chicken in sauce. Serve with tortillas, onion, cilantro, and lime.