Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
8
Mission Soft Taco Flour Tortillas -
1
lb. boneless skinless chicken breasts -
1
tsp. ground cumin -
½
tsp. each salt and pepper -
2
tbsp. olive oil -
1
small onion, diced -
2
cloves garlic, minced -
¾
cup dark ale -
¾
cup canned diced tomatoes -
2
tbsp. minced chipotles in adobo sauce -
2
tsp. honey -
1
cup prepared guacamole -
1
cup pico de gallo -
¼
cup finely chopped fresh cilantro
INSTRUCTIONS
-
Step 1
Pat chicken dry with paper towel. Season chicken with cumin, salt and pepper. Heat oil in skillet set over medium heat; cook chicken for 2 to 3 minutes per side or until browned.
-
Step 2
Stir in onion and garlic; cook for 1 minute. Stir in beer, tomatoes, chipotles in adobo sauce and honey. Bring to boil.
-
Step 3
Reduce heat to medium-low; cover and cook for 30 to 45 minutes or until chicken is very tender. Remove chicken from skillet and shred with 2 forks.
-
Step 4
Bring braising liquid to boil; cook for 5 to 8 minutes or until thickened. Toss chicken in braising liquid until well coated.
-
Step 5
Meanwhile, warm tortillas according to package directions. Assemble chicken, guacamole, pico de gallo and cilantro in warm tortillas.
