Ingredients
6
6 servings
- •1 ½ pounds skinless, boneless chicken breast halves
- •1 large yellow onion, chopped, divided
- •6 whole garlic cloves
- •½ cup ketchup
- •½ cup beer
- •⅓ cup distilled white vinegar
- •1 medium jalapeno pepper, seeded and minced
- •2 tablespoons brown sugar
- •2 teaspoons ground dried chipotle chili pepper
- •1 teaspoon dry mustard
- •1 teaspoon ground cumin
- •1 teaspoon ground paprika
- •1 teaspoon salt
- •1 tablespoon salted butter, or more to taste
- •3 cloves garlic, minced
- •6 (6 inch) corn tortillas, or as needed
Instructions
- Put chicken, 1/2 of the onion, and 6 garlic cloves in a pot. Add water to cover and bring to a boil. Lower heat and simmer until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from the pot. Discard garlic and cooking water. Shred chicken when cool enough to handle.
- Combine ketchup, beer, vinegar, jalapeno pepper, brown sugar, ground chili pepper, mustard, cumin, paprika, and salt in a bowl for sauce.
- Melt butter in a large saucepan over medium heat. Add remaining onion and minced garlic; cook until onion has softened and turned translucent, about 5 minutes. Pour sauce over the chicken and stir until well mixed and heated through, 2 to 3 minutes.
- Serve chicken mixture in tortillas.
Nutritional Facts
Per 6 servings
- Calories: 258
- Carbohydrate: 26g
- Fat: 5g
- Fiber: 3g
- Protein: 25g
- Sugar: 10g
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