Shiner Bock Shredded Chicken Tacos Recipes

Steps:

• 1. In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with adobo; set aside. 2. Heat oil in large skillet over medium-high heat. Season chicken with adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes. 3. Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more. 4. Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.

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.

Steps:

• Combine all ingredients in a saucepan and add water to cover. Turn heat to high, bring to a boil, and skim any foam that comes to the surface.
• Partially cover and adjust heat so mixture simmers steadily. Cook until meat is very tender, about 30 minutes. Remove from liquid and cool.
• Shred meat with fingers. Taste and adjust seasonings; use within a couple of days.