Ingredients

The following ingredients have 4 Servings
  • 3 cups chicken broth
  • 1 pound frozen skinless boneless chicken breasts
  • 3 whole dried New Mexico chiles
  • 4 cloves garlic (, peeled and smashed)
  • 2 bay leaves
  • 1 bunch of about 15 fresh cilantro stems
  • 1 tablespoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1 cup Pale Ale beer
  • small corn tortillas
  • shredded lettuce, avocado, diced tomato, cilantro leaves and cotija cheese for garnish

Instruction

  • Add all ingredients to a large Dutch oven or large stock pot and bring to a boil. Reduce heat to low, cover and simmer for 1 1/2 hours. Remove chicken from broth and set aside. Pull stems from cooked peppers, remove bay leaves from the pot and transfer the broth to a blender in batches to blend the sauce. Add the sauce back to the dutch oven, bring to a boil and cook down to 2 cups of sauce.
  • While sauce is cooking, shred chicken with two forks or your fingers. Add 1 cup of sauce and chicken to a bowl and combine, adding more sauce if desired.
  • Place small corn tortillas in a toaster oven and toast lightly. While hot, carefully bend the tortillas and place in a rack to cool into a curved taco shell shape. Layer chicken, shredded lettuce, sliced avocado, diced tomato, cilantro leaves and cotija cheese and serve with extra sauce on the side.