Tequila and beer tacos

By Lauren Kelp

Hola Amigos! Elizabeth here! I am bringing you one of my faaaavorite recipes! Being from Southern California I can pretty much eat Mexican food any time of day, three times a day. This tequila beer chicken is one of my best-kept secrets. I'm giving it to you so be good to it. I put this chicken in everythaaaang. This is your winner winner chicken dinner. The chicken braises for an hour, which is perfect for weekend recipes. Just leave it on the stove and enjoy yourself.

The braise is made up of tequila and beer which kind of seems sinful because I NEVER mix my alcohols but it all cooks out and just leaves you with this raw tequila beer-ish Mexican-y flavor of deliciousness. I throw this chicken in enchiladas too and it's wonderful! The chicken keeps great and deepens its flavor with time. I love making it on the weekend and being able to throw some easy tacos together for taco Tuesdays! Enjoy!



Tequila Beer Chicken

  • 2 lbs of skinless chicken breasts
  • Taco Seasoning (you can use a store bought blend or chili powder + cumin + onion powder + garlic powder + salt & pepper + smoked paprika + oregano + crushed red pepper)
  • 2 tablespoons of olive oil
  • 1 lime (juiced)
  • 1/2 red onion (diced)
  • 8 ounces of canned green chiles
  • 3 garlic cloves (minced)
  • 1/2 jalapeno (minced)
  • 1/2 cup of tequila
  • 1 Light flavored beer of your choice

Mango Salsa

  • 2 mangos (diced)
  • 1/2 red onion (diced)
  • 1/2 jalapeno (minced)
  • 3 tablespoons of fresh cilantro (chopped)
  • 1/2 lime (juiced)



  1. In a large bowl combine chicken, seasoning, olive oil and lime juice. Rub well into chicken and marinate for 30 minutes to one hour. In a large dutch drizzle with olive oil and sauté garlic and onions on medium heat until translucent, 5-7 minutes. Remove from dutch oven and set aside in separate bowl.
  2. Sear chicken on each side for 3 minutes, chicken will cook through in braise.
  3. Add back in onions & garlic, green chiles, jalapeño, tequila and cover with enough beer so the chicken is covered half way. Gently stir and bring to a simmer. Cover and let simmer for 1 hour. Remove chicken and shred with two forks. Turn heat up to medium high on leftover sauce to thicken. Stir consistently for three minutes if too thick add more water and if too thin add 1 tablespoon of corn starch. Add chicken back in and coat with sauce.
  4. In a medium bowl combine diced mangos, diced onions, minced jalapeno, cilantro and lime juice. Toss and serve over tacos or eat it plain because its so delicious!
  5. Service with corn tortillas and mango salsa.

The post TEQUILA & BEER TACOS appeared first on Lauren Kelp | Thoughtful Living.

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