Beer Tacos, Because It's Taco Tuesday (Duh)

By Betchy Crocker

Wanna incorporate beer into your Taco Tuesday without having to slam down a bottle? Yah, we have you covered. You can up the ante for your Mexican fiesta this and every Tuesday by cooking your meat IN alcohol. Not only will the nuances from whatever beer you choose soak into your meat snack, but you won’t have that yucky, bloaty feeling after eating. Truly, this is the best of both worlds.

We’ve adapted this recipe from Cooking Light, so a) it’s totally healthy and b) we made it even better.


  • 4 bone-in chicken thighs, skinned
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • 1 tablespoon extra virgin olive oil, divided
  • 1 1/2 cups brown ale
  • 1 teaspoon all-purpose flour
  • 1/4 teaspoon sugar
  • 1 avocado, pitted and sliced
  • Romaine lettuce leaves, chopped
  • Fresh pico de gallo
  • Cotija cheese—as much as your heart desires (but like, don't be a fat ass)
  • 8 6-inch soft corn tortillas

Alright—yah, it’s a lot of ingredients, but this meal is a lot of awesome, so deal. First, heat a medium skillet over medium-high heat. Sprinkle chicken evenly with the salt, pepper, cumin, chili powder, and paprika. Add 2 teaspoons of oil to pan; swirl to coat. Add chicken to pan, flesh side down; cook 5 minutes or until browned. Turn chicken over; cook 2 minutes. Meanwhile, combine the beer, flour, and sugar in a medium bowl, whisking until smooth. Then add the beer mixture to the pan and bring the whole thing to a boil. Reduce heat to medium-low and cook 15 minutes or until chicken is done, turning once. Take the chicken out of the pan and let stand 5 minutes before touching it again.

Once that shit is cooled off, remove the chicken from the bones and shred the meaty goodness. Throw the bones out, obviously. Hopefully you didn’t throw all the cooking liquid out, since now you need to bring it to a boil and scrape the pan to loosen the browned bits. Cook that shit for 2 minutes or until reduced to 1/3 cup. Return the now-shredded chicken to the pan; toss to coat.

Now assemble your goddamn tacos. Place chicken in the bottom of each corn tortilla, top with avocado sliced, lettuce, fresh pico, and Cotija cheese. Eat while drinking a margarita—it’s like double fisting, but different. 




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