beer braised chicken tacos with jalapeño relish
INGREDIENTS
3 Jalapeno, seeded & diced
1/4 Cup red onion, finely diced
1 Clove garlic, minced
67/100 Cup white wine vinegar
1/3 Cup water
4 Tablespoon sugar
4 Tablespoon salt
2 Cup shredded red cabbage
1/2 Cup white wine vinegar
2 Tablespoon salt
2 Tablespoon sugar
2 Pound Chicken, thighs - bonless skinless
1 Tablespoon olive oil
1 Teaspoon salt
1 Teaspoon black pepper
1 Tablespoon butter
1/2 yellow onion, diced
1 Jalapeno, seeded & diced
1 Clove garlic, minced
1 Teaspoon chili powder
4 Tablespoon Adobo Sauce
2 lime, juiced
1 Can 12-oz Modelo beer
1 Chile from Chipotle in Adobo Sauce
1 Teaspoon garlic powder
12 Tortillas (small), flour
As Needed Cotija cheese
As Needed cilantro
As Needed your favorite hot sauce
PREPARATION
Steps
1
For the jalapeño relish, combine all ingredients in a non-reactive dish and set aside.
2
To make the pickled cabbage, combine all ingredients in a non-reactive dish and set aside.
3
Transfer both the relish and pickled red onion to the refrigerator and let sit a couple hours to overnight.
4
Season chicken thighs generously with salt and pepper. Heat 1 Tbsp olive oil in a dutch oven over medium-high heat. Place chicken thighs skin side down and brown in batches. Remove from heat and set aside.
5
Add 1 Tbsp butter to the dutch oven and set over medium-high heat. When butter is melted, add onion and jalapeño and sauté 3-5 minutes until translucent. Add minced garlic and sauté 30 seconds or until fragrant.
6
Add chili and garlic powder, adobo sauce, chipotle chile and lime juice. Add chicken thighs back to the dutch oven and pour in beer.
7
When ready to cook, set the Z Grill to 350℉ and preheat, lid closed for 15 minutes.
8
Place dutch oven in the grill and braise for 30 minutes or until chicken is tender and falls apart. Remove chicken from braising liquid and shred.
9
To build the tacos, place shredded chicken on tortilla, top with jalapeño relish, cabbage, cotija, cilantro, and finish with hot sauce. Enjoy!