Beergarita Chicken Tacos Recipes

Steps:

• Combine the first 11 ingredients in a 3- or 4-qt. slow cooker; top with chicken. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 2-1/2 to 3 hours., Remove chicken; shred with 2 forks. Return to slow cooker; heat through. Using a slotted spoon, serve in taco shells with toppings as desired. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until they begin to soften, about 3 minutes. Add the chipotles, garlic, cumin, salt and cayenne and saute until fragrant, about 1 minute. Stir in the tomatoes and stock and cook until they begin to simmer, about 2 minutes. Turn off the heat and carefully ladle the sauce into a heat-safe blender. Puree until smooth. Pour the sauce back into the pan over medium heat and add the chicken, stirring to incorporate the chicken into the sauce. Cook until the sauce has thickened, about 5 minutes. Serve with tortillas and desired toppings.
• Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.

Steps:

• Add the tequila, agave and lime juice to a cocktail shaker with ice and shake vigorously. Add the beer, then strain into a goblet filled with ice. Garnish with a lime wedge and serve.

Steps:

• Make marinade: in a small bowl, whisk the marinade ingredients.
• Place the thighs in a large plastic zip-lock bag and pour in the marinade.
• Press the air out of the bag and seal tightly.
• Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 1-4 hours, turning bag occasionally.
• Make the guacamole: scoop the avocado flesh into a bowl; add the lime juice and salt.
• Using a fork, mash the ingredients together.
• Cover with plastic wrap, placing it directly on the surface to prevent browning, and refrigerate until about 1 hour before serving.
• Remove thighs from the bag and discard the marinade.
• Grill over Direct High heat until the meat is firm and juices run clear, 8-10 minutes, turning once or twice.
• Cut the chicken into thin strips.
• Warm the tortillas over Direct Medium heat for about 1 minute, turning once.
• Pile the sliced chicken inside the tortillas; top each with a spoonful of guacamole; serve warm.

Steps:

• Pour beers into a large pitcher. Add limeade; stir to combine. Use limeade can to measure out tequila; pour into pitcher and stir to combine. Serve over ice.

Steps:

• For salsa, in a medium bowl, stir together the beans, pineapple, onion, jalapeño peppers, cilantro, chipotle pepper, the 4 teaspoons lime juice, and 1/4 teaspoon salt. Cover and chill in the refrigerator while chicken marinates.
• Place the chicken in a self-sealing bag set in a large bowl; set aside. In a small bowl, stir together the tequila, 1/4 cup lime juice, oil, 1/4 teaspoon salt, and ground black pepper. Pour over chicken in bag. Seal bag. Marinate in the refrigerator for 1 hour, turning bag occasionally. Meanwhile, wrap tortillas in heavy foil; set aside.
• Drain chicken, discarding marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is tender and no longer pink and an instant-read thermometer inserted in centers registers 170 degree F. During the last 5 minutes of cooking, place foil-wrapped tortillas next to chicken on the grill rack until heated through, turning once. Remove chicken to a cutting board.
• Cut chicken into 1/2-inch-thick slices. Divide chicken among tortillas and top with salsa. Roll up.