Ingredients:
2 pounds boneless skinless chicken breasts
2 tablespoons olive oil
2 cloves garlic, minced or grated
2 chipotle chilies in adobo, minced
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon brown sugar
½ teaspoon cayenne, or more or less to taste
Salt and peper
1 (8 ounce) pumpkin beer (or the beer of your choosing)
½ cup apple cider, plus more if needed
½-¾ cup enchilada sauce
8 warmed flour or corn tortillas, for serving
Sharp cheddar cheese and cotija cheese, for serving
Sweet Chili Apple-Pomegranate Salsa
2 oneycrisp apples, finely chopped
Arils from one small pomegranate (seed covering)
1 jalapeño, seeded and chopped
¼ cup fresh cilantro, chopped
Juice from 1 lime
2-4 tablespoons sweet Thai chili sauce
Directions: Add all the ingredients for the tacos, minus the cheese and tortillas, to the bowl of your crockpot. Cover and cook on low for 6-8 hours or low 4-6 hours. Shred the chicken and return to the crockpot. If needed, cook the chicken on high for 30 minutes with the lid off to help thin the sauce. Meanwhile, make the salsa.
Add the chopped apple, pomegranate arils, jalapeño, cilantro, lime juice, and sweet Thai chili sauce to a bowl. Toss well to combine, taste and adjust if needed. Cover and store in the fridge until ready to serve. To serve, add the shredded chicken to a warmed taco shell. Top with cheddar, avocado, and then the apple salsa. Sprinkle with cotija cheese and chopped cilantro.
Source: wallstcheatsheet
2 pounds boneless skinless chicken breasts
2 tablespoons olive oil
2 cloves garlic, minced or grated
2 chipotle chilies in adobo, minced
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon brown sugar
½ teaspoon cayenne, or more or less to taste
Salt and peper
1 (8 ounce) pumpkin beer (or the beer of your choosing)
½ cup apple cider, plus more if needed
½-¾ cup enchilada sauce
8 warmed flour or corn tortillas, for serving
Sharp cheddar cheese and cotija cheese, for serving
Sweet Chili Apple-Pomegranate Salsa
2 oneycrisp apples, finely chopped
Arils from one small pomegranate (seed covering)
1 jalapeño, seeded and chopped
¼ cup fresh cilantro, chopped
Juice from 1 lime
2-4 tablespoons sweet Thai chili sauce
Directions: Add all the ingredients for the tacos, minus the cheese and tortillas, to the bowl of your crockpot. Cover and cook on low for 6-8 hours or low 4-6 hours. Shred the chicken and return to the crockpot. If needed, cook the chicken on high for 30 minutes with the lid off to help thin the sauce. Meanwhile, make the salsa.
Add the chopped apple, pomegranate arils, jalapeño, cilantro, lime juice, and sweet Thai chili sauce to a bowl. Toss well to combine, taste and adjust if needed. Cover and store in the fridge until ready to serve. To serve, add the shredded chicken to a warmed taco shell. Top with cheddar, avocado, and then the apple salsa. Sprinkle with cotija cheese and chopped cilantro.
Source: wallstcheatsheet