- 6
- 20 mins
- 80 mins
Ingredients
- 4 bone-in, skinless chicken breasts
- 1 red onion, large diced
- 1 clove garlic, smashed
- 1 serrano chili, sliced (optional)
- 1/2 cup Mexican hot sauce, preferably Cholula
- One 12-ounce Mexican beer
- Juice of 2 limes, about 1/4 cup
- Kosher salt
- Freshly cracked black pepper
- Corn tortillas, for serving
- 1 cup minced onion, for serving
- 1 avocado, sliced, for serving
- Cilantro, for serving
Preparation
Step 1
Heat a large, heavy-bottomed skillet or Dutch oven with a lid over high heat. Season chicken liberally with salt and pepper. Sear chicken breasts over high heat until all sides are golden brown.
Once chicken is seared, add in onion, garlic and chili. Cook, stirring constantly until all the vegetables brown slightly, then add the hot sauce, beer and lime juice. Turn chicken to coat with liquid on all sides. Bring liquid to a boil, then cover and reduce heat to a simmer.
Simmer for 30 minutes, turn chicken and stir liquid. Cover and simmer for another 30 minutes, stirring occasionally.
After an hour, chicken should be tender enough to shred. Remove chicken from the pan. Raise the heat of the liquid to high. Allow to boil while shredding the chicken. Shred the chicken, discarding all bones. Once shredded, add chicken back to the liquid, take off the heat and stir until coated.
Serve chicken in a warmed corn tortilla topped with a sprinkle of minced onion, a slice of avocado