Mission Soft Taco Flour Tortillas
lb. boneless skinless chicken breasts
tsp. ground cumin
tsp. each salt and pepper
tbsp. olive oil
small onion, diced
cloves garlic, minced
cup dark ale
cup canned diced tomatoes
tbsp. minced chipotles in adobo sauce
cup prepared guacamole
cup pico de gallo
cup finely chopped fresh cilantro
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.
Stir in onion and garlic; cook for 1 minute. Stir in beer, tomatoes, chipotles in adobo sauce and honey. Bring to boil.
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.
Bring braising liquid to boil; cook for 5 to 8 minutes or until thickened. Toss chicken in braising liquid until well coated.
Meanwhile, warm tortillas according to package directions. Assemble chicken, guacamole, pico de gallo and cilantro in warm tortillas.