ENCHILADA TACOS w/spicy cider beer braised chicken AND A UNIQUE SPECIALTY SALSA:

sweet chili apple-pomegranate

By halfbakedharvest

Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Servings 8 servings
Calories 336 kcal
INGREDIENTS

  • 2 pounds boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 cloves garlic minced or grated
  • 2 in chipotle chilies adobo minced
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon brown sugar
  • 1/2 teaspoon cayenne or more or less to taste
  • salt and peper
  • 1 (8 ounce) beer
  • 1/2 cup apple cider plus more if needed
  • 1/2 -3/4 cup enchilada sauce
  • 8 warmed flour or corn tortillas for serving
  • sharp cheddar cheese + cotija cheese for serving
  • SWEET CHILI APPLE-POMEGRANATE SALSA.
  • 2 honeycrisp apples finely chopped
  • arils from one small pomegranate
  • 1 jalapeño seeded (if desired) + chopped
  • 1/4 cup fresh cilantro chopped
  • juice from 1 lime
  • 2-4 tablespoons sweet thai chili sauce (I used 3 but use as little or much as you would like)

INSTRUCTIONS

  1. Add the chicken to a bowl. Drizzle with olive oil. Add the garlic, minced chipotle chilies in adobo, chili powder, smoked paprika, cumin, brown sugar and a pinch of both salt and pepper. Toss well to combine, making sure all the chicken gets coated in seasonings.
  2. Heat a large brasier or dutch oven over medium high heat. Once hot, add the chicken and sear on both sides, about 2-4 minutes per side. Reduce the heat slightly and pour in the beer + apple cider. Scrape up any browned bits from the bottom of the pan, cover and simmer for 25-30 minutes or until the chicken is tender and cooked through.
  3. 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.
  4. Once the chicken is done cooking, remove it from the pot and shred with two forks. Meanwhile reduce the sauce that is left in the pot down to about 3/4 of a cup. Add the shredded chicken back to the sauce in the pot and toss. Now add the enchilada sauce and continue to cook about 2 minutes or until warmed through. If the sauce gets too thick, add a splash of apple cider.
  5. 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. Happy taco eating!

RECIPE NOTES
*To make these in the crockpot, add all the ingredients for the tacos (minus the cheese + 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 oh high for 30 minutes with the lid off to help thin the sauce.

source

3 thoughts on “ENCHILADA TACOS w/spicy cider beer braised chicken AND A UNIQUE SPECIALTY SALSA:

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