Original - Beer & Shot Chicken Tacos (Modified - Braised Chicken Tacos)

So my boyfriend and I are on quite a Mexican Food kick due to this cookbook I bought him. Tacolicious has great recipes for tacos and salsas - including the one we made today. We adding some variation to our recipe but it tasted great nonetheless! I didn't add the EXACT recipe because I really want you all to buy this cookbook.

Recipe

3 lbs mix of chicken breast and thighs - browned in a dutch oven with 2 tbs of oil
1/4 cup oil
2 small onions, diced
2 whole jalapeños
4 garlic cloves, smashed
3 ancho chillies, (stemmed and de-seeded) toasted for 30 seconds on a pan for fragrancy
3 chipotle chillies, (stemmed and de-seeded) toasted for 30 seconds on a pan for fragrancy
3 hatch chillies, (stemmed and de-seeded) toasted for 30 seconds on a pan for fragrancy
2 tbs salt
1 tbs cumin
1 tbs mexican oregano
1 cup diced tomatoes
2 1/4 cup of chicken broth
1/2 of a lime, squeezed (optional)
2 tbs of the guajillo chili paste (featured in tacolicious) - optional


Add the oil, onion, jalapeños and cook for 5 minutes after the chicken is browned earlier. The juices will help brown the onions faster. Add the garlic, chillies, seasonings, tomatoes and broth and let simmer for 15-20 minutes. We added some jalapeño chili powder, garlic powder, onion powder, cayenne, chilli powder and fajita seasoning mix for more taste. For a secret ingredient we added the guajillo chili paste featured in the cookbook.



Once simmered, blend the sauce. Put the chicken back in with the sauce and let cook for 2.5 hours. Add more oil if need be and half of a lime (preferable). Shred the chicken at the end and serve with your favorite guacamole and salsa.

I won't post the exact recipe of the guajillo paste because I really think that this cookbook is a great addition to a household. Although, I am sure you can google one ;) I do highly recommended purchasing the book for the correct recipe overall as we modified it to our liking!

We also ending up making homemade corn tortilla. Such a better taste than the processed store bought ones!

Recipe

2 cups Masa Corn Flour
1 1/4 cup water

Knead and roll into balls (should make 9)

Add a splash of water if the dough becomes dry and starts to crack during the rolling.

Flat out by putting sheets of parchment paper in between both sides.

Use a flat heavy surface to flatten the dough and use your hands to thin it out.

Heat for 50 seconds on each side using a skillet. No oil is necessary but we sprayed a little coconut oil at the beginning so nothing sticks.