Beer Braised Chicken Tacos

Chef: Rob Holden


  • 4-5 boneless/skinless chicken thighs
  • diced, 10-12 yellow corn tortillas
  • 5 leaves romaine lettuce, chopped
  • ½ lb oaxaca shredded queso
  • ¼ cup fresh coarsely chopped cilantro leaves
  • 2 tablespoons olive oil
  • ½ medium white chopped onion
  • 2-3 cloves minced garlic
  • ½ large diced green pepper
  • 1 diced jalapeño
  • ½ bottle (6 oz) Left Hand Oktoberfest beer
  • 2-3 tablespoons Ancho Chili Powder
  • 1-2 tablespoons cumin
  • Salt and pepper to taste


In a large cast iron skillet sauté onion, green pepper, jalapeño, garlic, salt and pepper in olive oil over medium/medium low heat until soft approximately 10 to 15 minutes. Add chicken, additional salt, ancho chili powder and cumin. Allow to brown on one side 6-8 minutes.< Stir ingredients together, continue to sauté for 1-2 minutes. Add Beer! Bring to a boil and reduce to a simmer. Continue to simmer until a thick sauce forms approximately 10-15 minutes. Heat tortillas in a steamer. Assemble tacos using warmed tortillas, chicken mixture, lettuce, cheese and cilantro. Serve immediately & enjoy!