Ingredients

The following ingredients have 5 Servings
  • 2 pounds boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 cloves garlic (minced or grated)
  • 2 in chipotle chilies adobo (minced)
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon brown sugar
  • 1/2 teaspoon cayenne (or more or less to taste)
  • salt and peper
  • 1 (8 ounce) beer
  • 1/2 cup apple cider (plus more if needed)
  • 1/2 -3/4 cup enchilada sauce
  • 8 warmed flour or corn tortillas (for serving)
  • sharp cheddar cheese + cotija cheese (for serving)
  • 2 honeycrisp apples (finely chopped)
  • arils from one small pomegranate
  • 1 jalapeño (seeded (if desired) + chopped)
  • 1/4 cup fresh cilantro (chopped)
  • juice from 1 lime
  • 2-4 tablespoons sweet thai chili sauce (I used 3 (but use as little or much as you would like))

Instruction

  • Add the chicken to a bowl. Drizzle with olive oil. Add the garlic, minced chipotle chilies in adobo, chili powder, smoked paprika, cumin, brown sugar and a pinch of both salt and pepper. Toss well to combine, making sure all the chicken gets coated in seasonings.
  • Heat a large brasier or dutch oven over medium high heat. Once hot, add the chicken and sear on both sides, about 2-4 minutes per side. Reduce the heat slightly and pour in the beer + apple cider. Scrape up any browned bits from the bottom of the pan, cover and simmer for 25-30 minutes or until the chicken is tender and cooked through.
  • Meanwhile, make the salsa. Add the chopped apple, pomegranate arils, jalapeño, cilantro, lime juice and sweet thai chili sauce to a bowl. Toss well to combine, taste and adjust if needed. Cover and store in the fridge until ready to serve.
  • Once the chicken is done cooking, remove it from the pot and shred with two forks. Meanwhile reduce the sauce that is left in the pot down to about 3/4 of a cup. Add the shredded chicken back to the sauce in the pot and toss. Now add the enchilada sauce and continue to cook about 2 minutes or until warmed through. If the sauce gets too thick, add a splash of apple cider.
  • To serve, add the shredded chicken to a warmed taco shell. Top with cheddar, avocado and then the apple salsa. Sprinkle with cotija cheese and chopped cilantro. Happy taco eating!