Slow Cooker Beer Braised Baja Chicken Tacos Recipes

SLOW-COOKER CHICKEN & BLACK BEAN TACOS

Slow-Cooker Chicken & Black Bean Tacos image

My husband and I love Mexican food and these tacos have become one of our favorite meals. Try setting out the toppings in different bowls on the table so dinner guests and kids can make their own tacos. -Laura Rodriguez, Willoughby, Ohio

Provided by Taste of Home

Categories Dinner

Time 4h35m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 can (8 ounces) crushed pineapple
1/2 cup salsa
2 green onions, sliced
1 teaspoon grated lime zest
1/4 cup lime juice
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/8 teaspoon each salt, cayenne pepper and pepper
1 pound boneless skinless chicken thighs
1 can (15 ounces) black beans, rinsed and drained
12 flour tortillas (6 inches), warmed
Toppings: shredded Mexican cheese blend, shredded lettuce, peeled medium ripe avocado and hot sauce

Steps:

In a small bowl, combine the first 5 ingredients; stir in seasonings. Place chicken in a 3-qt. slow cooker; add pineapple mixture. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Shred meat with 2 forks; return to slow cooker. Stir in beans. Cook, covered, on low 15-20 minutes longer or until heated through. Using a slotted spoon, serve chicken mixture in tortillas with toppings.

Nutrition Facts : Calories 387 calories, Fat 12g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 757mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

SLOW-COOKER SPICY BEERBACOA TACOS

Slow-Cooker Spicy BEERbacoa Tacos image

This manly taco is stuffed with beer-braised beef barbacoa, spicy chipotle salsa and queso fresco. Wash down with a MANgarita-a shot of aged tequila served with an ice cold bottle of Mexican beer.

Provided by Betty Crocker Kitchens

Categories Entree

Time 5h

Yield 16

Number Of Ingredients 13

Ingredients

1 fresh beef brisket (not corned beef), 2 to 3 lb, trimmed of fat
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons vegetable oil
3 cloves garlic, cut in half
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/2 cup Mexican beer
2 canned chipotle chiles in adobo sauce
1 teaspoon vegetable oil
1 large onion, sliced (3 cups)
16 tacos shells from 2 boxes (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count), heated as directed on box
1 cup crumbled queso fresco cheese
1 medium avocado, pitted, peeled and sliced

Steps:

Spray 5-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over high heat. Season brisket with salt and pepper on both sides. Add 2 teaspoons oil to skillet. Cook brisket in oil about 3 minutes on each side or until brown. Carefully transfer brisket to slow cooker, and add garlic.
Meanwhile, in blender, place chipotle salsa ingredients. Cover; blend on medium speed until smooth. Pour half of salsa into slow cooker (about 1 cup). Cover and refrigerate remaining salsa. Cover slow cooker; cook on High heat setting 4 to 4 1/2 hours or until brisket is very tender.
Meanwhile, in same skillet, add 1 teaspoon oil; heat over high heat. Stir in onion slices. Reduce heat medium-low, and continue cooking and stirring until onions are caramelized, about 15 minutes. Remove from skillet; cover and refrigerate until serving time.
Remove brisket from slow cooker, and shred with fork. Reheat caramelized onions. Spoon brisket into each taco shell, and top with caramelized onions. Spoon 1 tablespoon reserved salsa over each; top with queso fresco and avocado.

Nutrition Facts : Calories 230, Carbohydrate 13 g, Cholesterol 40 mg, Fat 1/2, Fiber 1 g, Protein 15 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (taco only), Sodium 300 mg, Sugar 2 g, TransFat 0 g

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Make cooking sauce (SEE NOTE): In a medium bowl, whisk together the chipotle peppers (with sauce), cumin, oregano, 4 cloves of garlic, ½ cup of lime juice, 2 tsp honey, salt and pepper. Pour over the chicken.
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