Beer Braised Chicken Tacos With Jalapeño Relish
By Traeger Kitchen
We're giving you something to taco bout. These wood-fired chicken thighs are braised in a chipotle beer sauce, loaded onto tortillas and served with a homemade jalapeño relish, queso and cilantro.
Prep Time
2 Hours
Cook Time
35 Minutes
Pellets
Pecan
Ingredients
Number of people serving
8
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 4 | Jalapeno, seeded & diced |
| 1/4 Cup | red onion, finely diced |
| 2 Clove | garlic, minced |
| 1 1/8 Cup | white wine vinegar |
| 1/3 Cup | water |
| 6 Tablespoon | sugar |
| 6 1/3 Tablespoon | salt |
| 2 Cup | shredded red cabbage |
| 2 Pound | Chicken, thighs - bonless skinless |
| 1 Tablespoon | olive oil |
| 1 Teaspoon | black pepper |
| 1 Tablespoon | butter |
| 1/2 | yellow onion, diced |
| 1 Teaspoon | chili powder |
| 4 Tablespoon | Adobo Sauce |
| 2 | lime, juiced |
| 1 Can | 12-oz Modelo beer |
| 1 | chipotle peppers in adobo, plus 2 teaspoons sauce from can |
| 1 Teaspoon | garlic powder |
| 12 | Tortillas (small), flour |
| As Needed | Cotija cheese |
| As Needed | cilantro |
| As Needed | your favorite hot sauce |
Step
1
For the jalapeño relish, combine all ingredients in a non-reactive dish and set aside.
2
To make the pickled cabbage, combine all ingredients in a non-reactive dish and set aside.
3
Transfer both the relish and pickled red onion to the refrigerator and let sit a couple hours to overnight.
4
Season chicken thighs generously with salt and pepper. Heat 1 Tbsp olive oil in a dutch oven over medium-high heat. Place chicken thighs skin side down and brown in batches. Remove from heat and set aside.
5
Add 1 Tbsp butter to the dutch oven and set over medium-high heat. When butter is melted, add onion and jalapeño and sauté 3-5 minutes until translucent. Add minced garlic and sauté 30 seconds or until fragrant.
6
Add chili and garlic powder, adobo sauce, chipotle chile and lime juice. Add chicken thighs back to the dutch oven and pour in beer.
7
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
8
Place dutch oven in the grill and braise for 30 minutes or until chicken is tender and falls apart. Remove chicken from braising liquid and shred.
350 ˚F / 177 ˚C
00:30
9
To build the tacos, place shredded chicken on tortilla, top with jalapeño relish, cabbage, cotija, cilantro, and finish with hot sauce. Enjoy!
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