This post should have been entitled "The Absolute Best Tacos Ever In The World. Like Ever." but I reeled in my food-related excitement and restrained myself from entitling it that.
If you make these tacos and don't like them then you should probably be locked up because you are absolutely insane.
Not only are they rich and savoury from the fall-off-the-bone-lick-the-juice-off-your-plate slow cooked beer braised chicken but they are crisp, crunchy and fresh, courtesy of the salad of green apple, red cabbage and radish.
I got this recipe from this month's Cooking Light Magazine. They have a whole spread of every kind of taco you could imagine and I look forward to trying them all out.
The good people at Cooking Light say two tacos only have 386 calories - which is excellent if you're like me and your favourite thing to do is go back for seconds!
So if my enthusiasm for these scrumptious tacos has sold you, here is what you need to make them:
Beer Braised Chicken Tacos
5 bone in chicken thighs, skinned
Salt, to taste
Pepper, to taste
1 Tbs Extra Virgin Olive Oil
2 cups of beer (your choice - I used Miller Genuine Draft)
1/2 c Chicken Stock
1 tsp flour
1/4 tsp sugar
4 slices of bacon
2 Tbs apple cider vinegar
1 tsp Dijon Mustard
2 c shredded red cabbage
1 c julienned green apple
1 c chopped up radish
8 small tortillas
slices of lime, to serve
Heat your olive oil in a medium pot (make sure it has a lid! You'll need it later). Season chicken with salt and pepper and add to the pot to brown, about 5 mins.
Flip chicken over and let cook 2-3 more minutes
Combine your beer, chicken stock, flour and sugar in a small bowl until smooth. Add mixture to pot and bring to a boil.
Reduce heat to medium low, cover pot and let simmer for 30 minutes. Make sure to check back in every so often to make sure the chicken isn't sticking to the bottom and if you need more liquid add a bit more chicken stock and beer.
Remove chicken from pot and let cool. Remove chicken meat from bone, shredding it as you go.
Bring leftover liquid in pot to a boil. scraping to remove browned chicken bits until reduced to 1/3 c. Return the chicken to the pot and toss to coat with sauce.
Cook your bacon in a pan until crisp. Remove bacon to paper towel to drain. Reserve bacon fat drippings.
Add 1 Tbsp bacon drippings to a bowl. Add remaining tsp of oil, vinegar and mustard and combine.
Crumble up bacon and add bacon, radish, cabbage and apple and toss to coat with dressing.
Heat a ridged pan on medium high heat and add tortillas, one at a time until charred.
Arrange chicken on the tortilla and top with cabbage mixture.
Spritz with lime slice if you please, roll it up and enjoy!
These guys are drippy and messy so make sure you have plenty of napkins (and that you're not wearing your nice white jeans... mistake)
Let me know if you love these tacos as much as I do!