Shiner Bock Shredded Chicken Tacos Recipes

SHINER® BOCK SHREDDED CHICKEN TACOS

Steps:

• Place chicken in a large pot and season with fajita seasoning and cayenne pepper. Pour water and beer over chicken. Cook chicken over medium heat until meat falls off the bone and is no longer pink in the center, about 1 hour, adding more water if liquid reduces too much. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken from broth mixture to a work surface to cool slightly, reserving broth mixture.
• Combine enchilada sauce, jalapeno peppers, onion, and about 1/4 cup chicken broth mixture together in a large saucepan over medium-low heat; cook until onions are softened, about 10 minutes.
• Remove meat from chicken and shred into enchilada sauce mixture; mix well.
• Warm tortillas on a grill pan over medium-low heat. Spoon chicken mixture into each corn tortilla and top with Mexican cheese blend.

SHINER BOCK CHICKEN

Steps:

• Heat oil in large Dutch oven or saucepan.
• Brown the chicken on both sides.
• Take the chicken out of the pan and pour off all but 2 tablespoons of the drippings.
• Return the chicken to the pan, add the coconut milk and beer, and bring to a boil.
• Reduce heat, cover the pan and simmer until the chicken is almost tender, about 30 minutes.
• Add the vegetables and season to taste with salt and pepper.
• Simmer, uncovered, until the liquid has thickened to the consistency of gravy, about 15-20 minutes more.
• If the liquid evaporates before then, add more beer.
• NOTE: I used boneless skinless chicken breasts and a 12-ounce bottle of Shiner Bock when I made this, and it turned out great.
• NOTE: You can also use cream of coconut instead of coconut milk (I did this by accident the first time I made it, not realizing that there was a difference!)- it still comes out tasting good, but the resulting dish is a lot sweeter than if it's made with coconut milk.