North Texas Chicken Tacos

Ingredients

For the tacos:

• 3 tablespoons adobo sauce from a can of chipotles
• 1 tablespoon hot sauce
• 3 cloves garlic, chopped
• 2 teaspoons Dijon mustard
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• kosher salt, to taste
• freshly ground black pepper, to taste
• 4 pounds chicken thighs, boneless and skinless
• 2 tablespoons canola oil, divided
• 1 (12-ounce) bottle dark Mexican beer

For serving:

• jalapeño ranch coleslaw, to taste
• corn tortillas, to taste
• radishes, to taste, sliced
• cilantro, to taste
• pickled jalapeños, to taste, sliced
• carrots, to taste, sliced
• lime wedges, to taste

Directions

1. In a resealable plastic bag, add the adobo sauce, the hot sauce, the garlic, the Dijon mustard, the chili powder, the cumin, the salt, and the pepper.
2. Add the chicken to the marinade, seal, turn to coat, and chill in the fridge for at least 4 hours and up to 12 hours.
3. Preheat the oven to 350 degrees F.
4. In a large Dutch oven over medium-high heat, heat 1 tablespoon of the oil.
5. Cook the marinated chicken in batches, adding more of the oil as needed, until brown, about 3-4 minutes per side. Transfer the browned batches to a plate.
6. Return all of the browned chicken to the Dutch oven and slowly add the beer.
7. Bring the chicken to a simmer and cook until it has reduced slightly, about 4-6 minutes.
8. Cover the Dutch oven and bake in the oven until the chicken has reached an internal temperature of 165 degrees F, about 40-45 minutes.
9. Transfer the chicken to a cutting board and use 2 forks to shred it.
10. Place the Dutch oven with the cooking juices on the stovetop over medium-high heat and simmer until it has slightly thickened, about 4-6 minutes.
11. Add the chicken to the juices and toss to coat.
12. Season the chicken mixture with the salt and the pepper.
13. Serve the tacos with the jalapeño ranch coleslaw, the tortillas, the radishes, the cilantro, the pickled jalapeños, the carrots, and the lime wedges.