Festive foods take on new meaning when made with serious beer. And who doesn’t like campfire food especially when it’s made with a classic pale ale.
This tasty recipe comes from Sierra Nevada Brewing and it uses the brewery’s iconic Pale Ale, an assertive yet balanced 5.6% ABV American Pale Ale, and one of the beers that sparked the American craft beer revolution when it debuted in 1980.
With just a basic Dutch oven, a bed of coals, and the right beer, you’ll get juicy Pale Ale pulled chicken ready for taco artistry.
So let’s do this!
Sierra Nevada Pale Ale Chicken Tacos
1 tablespoon olive oil
1 medium onion, diced
2 teaspoons chili powder
1 pound boneless, skinless chicken thighs
1 cup Sierra Nevada Pale Ale
12-oz can of diced tomatoes with green chiles
Salt and black pepper, to season
(Serve with crumbly cheese, like cotija or feta, avocado, sliced red onion)
Heat a large Dutch oven over a bed of coals. Add oil, onions, and chili powder. Season with salt and black pepper. Cook until onions are a bit translucent, 5–7 minutes. Add chicken and season with salt. Cook chicken for 5–7 minutes to brown, and turn over. Cook for another 5 minutes.
Add beer and diced tomatoes. Cover with lid and cook for 15–20 minutes, adding more beer or water, if necessary, to keep moist. Shred chicken with two forks and remove from heat.
Serve chicken on tortillas and top with cheese, avocado, and red onion.
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(Image credits: Sierra Nevada Brewing)