Ingredients
2 lb. boneless, skinless chicken breasts (about 4)
1/2 yellow onion, sliced
1/3 c. lime juice
4 chiles in adobo, chopped, plus 3 tbsp. chiles in adobo sauce
2 tsp. kosher salt
1 tbsp. packed brown sugar
1 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. cumin
1 can Mexican beer, such as Modelo
Corn tortillas
Shredded purple cabbage
Sliced jalapeño
Sliced avocado
Preparation
Step 1Place onions at the bottom of slow cooker, then place chicken on top. In a medium bowl or measuring cup, whisk together lime juice, chiles, salt, brown sugar, garlic powder, chili powder, and cumin. Pour lime juice mixture and beer over chicken. Cover and cook on low for 4 hours or high for 2 hours. Step 2When chicken is tender, remove from slow cooker and shred, then return to slow cooker with 3 tbsp. chilis in adobo sauce and toss with the cooking liquid. Remove chicken with slotted spoon or tongs and serve with tortillas and toppings of your choice.
Pro Tip! If you’re not a beer drinker, swap in the can for 1 cup chicken broth or water. Try pairing these tacos with one of our favorite cocktails: moscato margaritas! Editor’s Note: This introduction to this recipe was updated on March 31, 2021 to include more information about the dish
