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Beer Braised Chipotle Chicken Tacos with Basil Ranch

These Beer Braised Chipotle Chicken Tacos with Basil Ranch are perfect for any day of the week. Super juicy chipotle chicken topped with a cool & creamy basil ranch. A MUST TRY!
Course Tacos
Cuisine Mexican
Keyword Basil, Chicken, Chipotle, Ranch
Prep Time 15 minutes
Cook Time 1 hour
Servings 4
Author Leona G.

Equipment

  • Blender or food Processor
  • Heavy bottomed pan or dutch oven

Ingredients

For the chicken

  • 1.5-2 lbs chicken thighs boneless & skinless
  • 3 tbsp neutral oil
  • 1 beer dark or light
  • 14 oz crushed tomatoes
  • 4 chipotles in adobo
  • 1 large onion
  • 6 garlic cloves
  • 1 bay leaf
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar or any other vinegar
  • ½ cup chicken broth or water
  • cilantro & onion for topping
  • cotija cheese for topping
  • sliced radish for topping

for the basil ranch

  • 3 cups packed basil
  • ½ cup assorted fresh herbs parsley, cilantro, chives, etc.
  • 3 cloves garlic grated
  • 2 tsp dill
  • 1 cup sour cream
  • 3 tbsp mayonaise
  • 3 tbsp buttermilk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp honey
  • salt & pepper to taste

Instructions

Chipotle Chicken

  • Add the canned tomatoes, chipotle's, onions & garlic to a food processor and blend until smooth.
  • On high heat add the oil to a heavy bottomed pot or a dutch oven. Generously sprinkle with salt & pepper and sear chicken thighs 5-7 minutes on each side. Add in the beer, chipotle-tomato mixture, spices, bay leaf, honey, vinegar and water. Give it a good stir and cover. Cook for 1-1.5 hours on low, until tender.
  • Turn the heat off and remove and shred the chicken thighs. Add them back to the pot of sauce.
  •  To serve, add shredded chicken to warm corn or flour tortillas. Top with cilantro, onion and radish (optional). Finish with the basil ranch and a sprinkle of cotija cheese. Enjoy.

Basil Ranch

  • Roughly chop the fresh herbs and add everything to a blender or food processor. Pulse until creamy. Store in an airtight container. This will last up to 7-10 days. 

Notes

  • You can use bone in thighs and cook the same way, just discard the bones when shredding and add them back to the pot. Also chicken breast.
  • I used modelo for this recipe but any light or dark beer works.
  • Use your favorite taco toppings. I always go with cilantro, onion and cotija cheese.