Directions: |
Directions:Toast the ancho and chipotle chiles in a dry, heavy skillet over medium turning once for about 30 seconds on each side, until fragrant but not blackened. Take care that they do not burn. Set aside.
Heat the oil in a Dutch oven or other large, heavy pot with a lid over medium-high head. When the oil is hot, working in batches, add the chicken and cook, turning once, for about 3 min on each side, until browned. Add extra drizzle of oil if needed to prevent sticking. As the thighs are ready, transfer them to a plate and set aside.
Add the onion and habanero to the oil remaining in the pot and saute over medium-high for about 5 min, until the onion is caramelized. Add the garlic and saute for about 2 min. Add the toasted chiles, beer, tequila, broth, tomatoes, salt, cumin, and oregano, turn down the heat to medium-low, and simmer, uncovered, for about 15 minutes, until the chiles have completely softened. Remove from the head and let cool slightly.
Preheat oven to 325.
While the oven is heating, pour the chile mixture into a blender and process until almost completely smooth (a little texture is fine). Return the chicken to the pot and pour the pureed sauce evenly over the top.
Cover the pot, place in the oven, and cook for 2 hours. Remove the lid and continue to cook, stirring if necessary to prevent sticking for 25-30 min, until the chicken is fork tender. If the sauce starts to reduce too much and the chicken begins to stick, add a little water or broth. Remove from the oven and use tongs or a fork to loosely shred the chicken, leaving it in the sauce.
Serve with tortillas, onions, cilantro, lime, and salsa. |
This recipe for Shot-and-a-beer braised chicken taco is from