Sunday, June 02, 2013

Braised Chicken Tacos with Cheboygan Brewing Company's La Cerveza

Written by  Ryan Ranspach
Rate this item
(2 votes)

Ryan Fishing in Costa Rica

Once, on a charter fishing boat in Costa Rica, my guide observed of me, "He drink beer, he go to sleep. He wake up, he drink more beer!", and he was right--put it on my luggage. I also like to eat tacos, and I ate a lot of them on that trip. Pork, carne asada, chicken, chorizo, whatever you've got...add some warm corn shells, beans & rice, fresh cilantro, a lime wedge, and a few cold beers and there aren't many things better. The more South American and Carribean food I eat, the more I fall in love with the techniuque of "braising", which is initially searing meat at a high temperature then letting it slowly cook in a covered pot with a variable amount of moisture.
Braised Chicken Tacos with Cheboygan Brewing Company's La Cerveza This is a particularly effective way of cooking tougher cuts of meat, and it is fitting that it is used often in that part of the world as their cattle are leaner and tougher than the plump, grass-munching beauties we are used to having here. Beef and pork are ideal for braising, but it can also be done with chicken and for this recipe, I used grilled chicken leftover from a barbecue and combined it with Cheboygan Brewing Company's La Cerveza in the braising process along with some earthy, rich spices. What yielded was delicious and would, if he were here, make my fishing guide Christian, proud. Here's what you'll need to make these easy, delicious chicken tacos:

For the Meat:
  • 2 Tablespoons Vegetable Oil
  • 1 Medium Onion, Chopped
  • 2 Cloves Garlic, Minced
  • 3 Cups Cooked Chicken, Shredded (Don't be afraid to use some dark meat here. There are other parts of the chicken besides the breast)
  • 1 Tablespoon Ground Ancho Chiles
  • 1/2 Teaspoon Ground Cumin
  • 1/2 Can (2 Ounces) Chopped Green Chiles
  • 1/2 Teaspoon Salt
  • 1 Can Green Enchilada Sauce
  • 1 Cup Cheboyagan Brewing Company La Cerveza

For the Taco Assembly:
  • 1 Package of Corn Shells (Please, please use corn shells instead of flour. They are so much better and more authentic)
  • 1 Bunch Cilantro, Chopped
  • 1/2 Cup Sour Cream
  • 2 Cups Queso Chihuahua (This stuff is a white cow's milk cheese that gently melts into a gooey heaven sauce. It is considerably more expensive than shredded cheddar, but worth it, I promise you)  
  • Lime Wedges


Braised Chicken Tacos with Cheboygan Brewing Company's La Cerveza

In a 12-inch skillet, heat the oil on high heat. Add the onion and cook for few minutes until it begins to break down. Add the chicken and lower to medium heat, stir in remaining ingredients including the beer. Bring to a boil then reduce heat and simmer, uncovered about 20 minutes, stirring occasionally.

Spoon mixture into shells with toppings and enjoy.

Idiot-proof, outstanding meal. Great for leftover chicken, serves about 6 people, or 1200 pounds of men. Was fun to incorporate the Michigan beer into it as well. They do a nice job with the La Cerveza ("Beer"), it is light, drinkable, and perfect for summer food like this.