Tuesday, January 22, 2013

Frankenmuth Hefeweizen Shredded Chicken Tacos

I'm going to come right out and say it: I can't take any credit for this recipe.  None what-so-ever.  The thing for which I can take credit?  Finding this recipe on Frankenmuth Brewery's website.  Impressive, right?

I made these for dinner this past weekend and they were just too delicious not to share the recipe with you.  Slow cooking the chicken for 4-5 hours in beer not only made the chicken incredibly moist, but also resulted in a flavor that's the best of spicy and sweet. I hope you enjoy these tacos as much as we did!

For this recipe, you will need:
4 boneless, skinless chicken breasts
1 Frankenmuth Hefeweizen (12 ounces)
1/3 cup chicken broth
1 large chopped onion
5 garlic cloves, minced
2 jalapeños, seeded and minced
1/2 lime juiced
1/2 teaspoon sugar
1 teaspoon cumin
2 teaspoons oregano
1/2 teaspoon coriander
1/2 cup chopped cilantro
1 tablespoon olive oil
Flour tortillas

Taco toppings, such as:

Shredded cheddar cheese
Sour cream
Heat a sauce pan with olive oil and sauté chopped onion until you can see through the onion. Add the spices and garlic to the onions and allow them to heat for a few minutes. Pour in chicken broth, mix the concoction all together and pull it off the stove top.

Season chicken with salt and pepper and put into a crock pot. Cover the mixture from the sauce pan over top of the chicken. 

Pour in Frankenmuth Hefeweizen and add in jalapenos, cilantro and sugar. Allow chicken to cook on low for 4 to 5 hours.

Once the chicken has cooked through, pull out of crock put and place into a bowl. Using a fork, shred the chicken, place it in the warmed flour tortillas and add the onions from the crock pot. Garnish with as many toppings as your heart desires. Kick back with the Frankenmuth Hefeweizen you haven’t used for cooking and enjoy this traditional Cinco De Mayo recipe with some friends and family.

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