It is extremely elementary. Since my husband isn’t a lover of vegetables, it would be best if you omitted the onions and peppers. This is not a dish for those who prefer bland cuisine because it may become highly spicy; even the “mild” ways to prepare it pack a punch.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 pounds skinless, boneless chicken breast halves
- 1 (7 ounce) can chipotle peppers in adobo sauce
- 1 (12 fluid ounce) can or bottle dark beer, divided
- 1 tablespoon olive oil
- 1 (10 ounce) package corn tortillas, or as needed
Instructions
- Place chicken in a resealable plastic bag; add chipotle peppers in adobo sauce and 1/2 of the beer. Squeeze out excess air and seal the bag. Marinate in the refrigerator, at least 1 hour.
- Heat olive oil in a skillet over medium-high heat; pour chicken and marinade into the hot oil. Cook and stir, adding the remaining beer, until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred chicken in the skillet using 2 forks and serve in corn tortillas.
- For a milder taco, cook only the marinated chicken breast, do not cook with chipotles. Dos Equis(R) is my favorite beer to do this with, but I’ll use whatever we have at hand without losing too much of the flavor.
Nutrition Facts
| Calories | 392 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 4 g |
| Protein | 47 g |
| Saturated Fat | 2 g |
| Sodium | 266 mg |
| Sugars | 0 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
An entire 7 oz. can of chipotle peppers would be inedible in my opinion. These little dudes are spicy and I am a fan of spicy. I used 3 peppers and that was the perfect spiciness for us. I highly recommend starting out with only a couple of peppers and then adding as you go.