Cooking with Hope Beer: Chicken Tacos
Hey Greengo, try these beer infused chicken tacos to bring your next taco night to the next level. Put aside the macro-brewed Mexican beer and support the Underdog!
We used Old El Pasco taco shells, a jar of their Thick ‘n’ Chunky Mild Salsa and a sachet of their seasoning but these ingredients can be from any brand. If you want to want to make your own Cajun spice mix, this one has never let us down.
- 2 tablespoons olive oil
- 1 red onion, finely chopped
- 450g chicken breasts, diced
- 250ml Underdog Hoppy Lager
- 2 tsp seasoning mix or Cajun spice
- 1 tsp chilli powder
- 1 tsp cumin
- 1 jar of salsa (mild or hot)
- 12 taco shells, heated as directed on box
- Sour cream
- Cheddar cheese, grated
Heat the oven to 180 degrees. In a large frying pan heat the olive oil over a medium-high heat. Add onion and chicken; sprinkle over the seasoning mix and cook until onion is tender. Stir in the beer, chilli powder, cumin and salsa. Bring to a boil.
Reduce heat to low and simmer for about 15 minutes, stirring occasionally. Drain excess liquid and serve in the taco shells (follow the heating instructions on their packaging), with home made guacamole and sour cream. For those of you who like a bit of heat add some chopped jalapeños.
Sprinkle with the grated cheddar cheese; just like the story of Underdog there needs to be an Irish connection!