Get ready to transform your taco night from ordinary to extraordinary with these mind-blowing Spicy Cider Beer Braised Chicken Enchilada Tacos! Imagine tender, juicy chicken slow-braised in a rich apple cider and beer mixture, then perfectly seasoned with sweet chili sauce, and topped with a vibrant apple pomegranate salsa that will make your taste buds dance. This isn't just another taco recipe – it's a culinary adventure that combines Mexican-inspired flavors with unexpected ingredients that will have your dinner guests begging for your secret recipe.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 1 cup apple cider
- 1 cup beer
- 8 corn tortillas
- 1/2 cup sweet chili sauce
- 1 cup diced apples
- 1/2 cup pomegranate seeds
- Salt and pepper to taste
Instructions
- Prepare the chicken by patting the boneless, skinless chicken thighs dry with paper towels and seasoning generously with salt and pepper on both sides.
- In a large heavy-bottomed skillet or Dutch oven, heat a tablespoon of oil over medium-high heat. Sear the chicken thighs for 3-4 minutes on each side until golden brown, creating a nice caramelized exterior.
- Pour in the apple cider and beer, reducing heat to low. Cover and simmer the chicken for 20-25 minutes, or until the chicken is tender and easily shreds with a fork.
- Remove the chicken from the liquid and shred using two forks. Reserve 1/4 cup of the braising liquid for additional moisture.
- Mix the shredded chicken with sweet chili sauce and the reserved braising liquid, ensuring even coating.
- For the salsa, combine diced apples, pomegranate seeds, a pinch of salt, and a splash of sweet chili sauce in a bowl. Gently mix and let sit to allow flavors to meld.
- Warm the corn tortillas on a griddle or in a dry skillet for 30 seconds on each side.
- Assemble tacos by filling each tortilla with the spicy cider-braised chicken and topping with the sweet chili apple pomegranate salsa.
- Serve immediately, garnishing with additional pomegranate seeds or fresh herbs if desired.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure perfect browning and maximum flavor caramelization.
- Use a heavy-bottomed skillet or Dutch oven for even heat distribution and better braising results.
- Don't rush the braising process – low and slow cooking makes the chicken incredibly tender and allows flavors to develop fully.
- Let the salsa sit for 5-10 minutes before serving to allow the flavors to meld together.
- Warm tortillas just before serving to keep them soft and pliable.
- For extra depth of flavor, consider using a craft beer with complementary notes like a light amber or wheat beer.
- If you want to make this recipe ahead, the braised chicken can be prepared and stored in the refrigerator for up to 2 days before assembling the tacos.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 28g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 120mg
