Beer Braised Chicken Tacos

Enjoy this Mexican-style dinner of Old El Paso™ Crunchy Taco Shells filled with spicy chicken topped with cooling soured cream and hot green chillies – a wonderful meal.
  • 35 Minutes Total Time
  • Hot Spice Level
  • 12 Ingredients
  • 4 Servings


  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 250g cooked chicken breast, shredded
  • 180ml Mexican lager
  • 2 teaspoons ancho chilli flakes, crushed in a pestle and mortar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 bottle (255g) Old El Paso™ Zesty Red Jalapeño Relish
  • To Serve
  • 8 Old El Paso™ Crunchy Taco Shells, heated as directed on box
  • Soured cream
  • Green chillies, sliced
  • Lime wedges


  • Heat the oil in a large frying pan over a medium heat. Add the onion and cook for 5 minutes then stir in the chicken and cook for 1 minute.
  • Stir in the lager, crushed chilli flakes, cumin, salt and relish and bring to the boil. Reduce the heat to a simmer and cook, uncovered, for about 10 minutes, stirring occasionally until the sauce has thickened.
  • Spoon the mixture between the heated taco shells and top them with sliced green chillies. Serve with soured cream and lime wedges on the side.