SHINER® BOCK SHREDDED CHICKEN TACOS
Splendidly flavored shredded chicken tacos that are sure to delight the entire family with this take on a classic Mexican dish. Garnish with avocado and hot sauce as desired.
Provided by C Chapa
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 475.1 calories, Carbohydrate 20 g, Cholesterol 70.2 mg, Fat 34.4 g, Fiber 2.7 g, Protein 19.4 g, SaturatedFat 12.5 g, Sodium 434.3 mg, Sugar 1.2 g
SHINER BOCK CHICKEN
I got this recipe on a cooking segment of the local news. The recipe was created by Dean Fearing, chef at The Mansion on Turtle Creek here in Dallas. It's easy and tasty, too!
Provided by bunkie68
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1119.2, Fat 89.1, SaturatedFat 37.8, Cholesterol 255.2, Sodium 257.5, Carbohydrate 9.8, Fiber 1.2, Sugar 2.1, Protein 66.5
SLOW COOKER BEER PULLED PORK
My way of making pulled pork is simple: slow cooker, 1 can of beer, a 5 to 6 pound pork butt, seasonings, and a bottle of barbecue sauce. My beer choice is Shiner Bock®. My seasoning choices are salt, pepper, onion powder, and garlic powder. My barbecue sauce choice is Sweet Baby Ray's®. Just put it in a slow cooker before you go to bed and when you wake up the magic has happened. See for yourself. This recipe is perfect for a party, and you can even prepare 2 and feed around 30 people. Serve on onion or hamburger buns.
Provided by Paula Todora (Paula T)
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 10h10m
Yield 16
Number Of Ingredients 7
Steps:
- Set the slow cooker to High.
- Place the pork in the slow cooker. Season top of pork with salt, pepper, onion powder, and garlic powder. Pour beer into the bottom of the slow cooker and place the lid on the slow cooker crock.
- Cook pork on High for 1 hour. Reduce slow cooker heat to Low and cook for at least 8 hours or overnight.
- Remove pork from the slow cooker and shred with two forks. Discard juices and rinse out slow cooker crock. Return shredded pork to slow cooker and stir barbeque sauce into pork.
- Cook on Medium for 1 hour.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 8.7 g, Cholesterol 53.3 mg, Fat 11.8 g, Fiber 0.2 g, Protein 14.5 g, SaturatedFat 4.3 g, Sodium 568.3 mg, Sugar 5.6 g
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