- 1 12 oz bottle Mexican beer
- 1 cup chicken broth
- 1 jalapeno pepper quartered and seeded
- 2 large chicken breasts
- 2 teaspoons vegetable oil
- 1/3 cup chopped onion
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1 cup salsa verde
- package flour tortillas
Toppings: we serve rice, and pineapple with this meal along with cheese, and lettuce.
In a large sauce pan bring the beer, broth, and pepper to a boil. Add the chicken and reduce heat to a simmer for about 25 minutes until chicken is fully cooked.
Remove the chicken and allow it to cool. Once cool enough to handle, cut any fat away from the meat and shred the meat.
Reserve 1/2 cup of the broth mix.
In a large skillet, heat the oil over medium heat. Add onion and cook for five minutes stirring occasionally. Add cumin, coriander, salsa and reserved broth mix.
We serve the chicken and salsa separately, but if you’d like, you can now add the chicken to the salsa and bring to medium heat for about seven minutes.
Allow to cool and serve with rice, pineapple and flour tortillas.
We do serve Tacos on our special dinner setting!