Delicious shot & beer braised chicken tacos with a hint of spice, inspired by a favorite taco recipe. Perfect for Cinco de Mayo celebrations, this recipe yields about 16 tacos and serves 4 to 6 people. Ideal for taco lovers!
1: In a dry skillet, toast poblano and chipotle chiles for 30 seconds per side until fragrant. Set aside.
2: Heat vegetable oil in a Dutch oven. Brown chicken thighs in batches, about 3 minutes per side. Set aside.
3: In the same pot, cook onion and habanero for 5 minutes. Add garlic; cook for 2 minutes.
4: Add toasted chiles, beer, tequila, broth, tomatoes, salt, cumin, and oregano to the pot. Simmer for 15 minutes.
5: Let the mixture cool slightly, then blend until mostly smooth.
6: Return chicken to the pot and pour sauce over top.
7: Cover and bake at 325°F for 2 hours. Uncover and cook for 25–30 minutes more, adding broth if needed.
8: Shred chicken in sauce. Serve with warmed tortillas, chopped onion, cilantro, and lime.
