Beer Braised Chicken Tacos with Black Beans
It has been a while since I did a good ol’ fashioned taco Tuesday. So for dinner tonight we have a taco platter topped with beer braised chicken, black beans and of course cheeeeessseeee!
This recipe uses 12 tacos.
1 avocado, sliced
3 green onions, chopped
200g black beans, drained and rinsed
80g mozzarella, shredded
100g cheddar, shredded
1 lime (optional)
Lettuce of your choice (optional)
Sour cream (optional)
For the chicken:
730g chicken breasts (about 5 pieces)
33cl beer (I used Heineken)
1/3 cup chicken stock
1 generous tablespoon tomato paste
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon salt (plus extra)
1 teaspoon pepper
Start by adding all the ingredients for the chicken (except the chicken) to a Dutch oven or slow cooker and mix together. Add the chicken and cook on low heat (or the lowest setting) for 3-4 hours until very tender.
Using two forks shred the chicken, taste and season with extra salt if necessary.
Preheat the oven to 200C and line an oven tray with parchment paper.
Carefully break the tacos in half and spread out on the oven tray. Top with the chicken, black beans, cheese and spring onions. Bake for 10-12 minutes until the taco shells are golden and the cheese is melted. I turn the oven to broil for the last 2 minutes just for that extra color, but be carefully as it can burn easily.
Serve immediately with the avocado, lime, lettuce and sour cream. Enjoy!