Shiner Bock Shredded Chicken Tacos Recipes

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.

EASY SHREDDED CHICKEN TACOS

Steps:

• Mix water and taco seasoning in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar; mix well.
• Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken breasts from the pan and shred meat with 2 forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes.
• Transfer chicken and sauce to a serving bowl and spoon onto taco shells.