The Art of Beer Cooking: Tacos

Happy Cinco de Mayo! If you’re celebrating today you may want some mexican flare to your dinner. Try these beer marinated shredded chicken tacos to accompany your ice cold beer.


  • 2 cups dark Mexican beer
  • 2 cups water
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 6 boneless, skinless chicken thighs
  • Corn tortillas
  • Chopped lettuce
  • Diced tomatoes
  • Shredded queso

Add beer, water, garlic, oregano, salt, pepper and  chicken to a large pot. Bring it to a boil and boil for about 10 minutes. Reduce heat to low to medium low and simmer for about 30 minutes. After about 40 minutes, most but not all of the liquid should have evaporated and the chicken should be falling apart when poked with a spoon or spatula. If there is still a lot of liquid left, take the lid off and turn the heat up a little to evaporate. Shred with your spatula or spoon and remove from heat to cool slightly.

Take a tortilla and add shredded chicken, lettuce, tomato and queso. You can also enjoy this shredded chicken over some delicious nachos or quesadillas.


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