Tonight’s taco, our final taco, was Spicy cider beer braised chicken enchilada tacos with sweet chili apple pomegranate salsa.


The review from the internet: There is just so much to love about these Spicy Cider Beer Braised Chicken Enchilada Tacos. Like the fact that on a Monday you can eat AND drink your beer… all at once. Or the fact these are the easiest thing to make. Or the fact that just about everyone will eat these (if we didn’t have any issues, I doubt you will!). Or the fact that these are pretty healthy tacos, without sacrificing flavor (definitely do not slump on the cheese though). Or maybe even the fact that if a crockpot works best for you, you can start the chicken in the morning, then come home to the best tacos at night. Add a cold beer (or whatever you drink) + lots of apple salsa (because it is so good), and no matter what went on during the day, your Monday will end right. See, so much to love.

Our review: YUMMM Elliot was at soccer so I started these before he got home. This was my first venture into breaking up a pomegranate. I managed to get seed everywhere and most of our kitchen was red by the time I was done but it was worth it. This is was a super yummy salsa. It would probably be great without the chili sauce too. It was super fresh and seasonal, I loved it.

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I forgot to thaw the chicken this morning so I had to quickly thaw it in the sink. It was still a little frozen when I threw it in the pan, but it still turned out great. Had I been thinking I would have thrown this all in the crock pot this morning. As the meat was cooking it smelled sooooooo spicy, I got a little nervous about it. I thought for sure it was going to be too spicy, but it wasn’t.


Once the meat was cooked and pulled we topped with cheese and salsa. The chicken had great flavor, the salsa was PERFECT and the cheese just balanced it all out, making it the prefect fall dish. We’d highly recommend this one.

This one gets 🍍🍍🍍🍍🍍 5/5 pineapples – would make again any day

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The Deets:


    • 2 pounds boneless skinless chicken breasts
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced or grated
    • 2 chipotle chilies in adobo, minced
    • 2 teaspoons chili powder
    • 2 teaspoons smoked paprika
    • 1 teaspoon cumin
    • 1 teaspoon brown sugar
    • 1/2 teaspoon cayenne, or more or less to taste
    • salt and peper
    • 1 (8 ounce) beer (I used a pumpkin beer)
    • 1/2 cup apple cider, plus more if needed
    • 1/2 -3/4 cup enchilada sauce (homemade or store-bought)
    • 8 warmed flour or corn tortillas, for serving
    • sharp cheddar cheese + cotija cheese, for serving
    • Sweet Chili Apple-Pomegranate Salsa.
    • 2 honeycrisp apples, finely chopped
    • arils from one small pomegranate (learn how to deseed a pomegranate here)
    • 1 jalapeño, seeded (if desired) + chopped
    • 1/4 cup fresh cilantro, chopped
    • juice from 1 lime
    • 2-4 tablespoons sweet thai chili sauce (I used 3, but use as little or much as you would like)

*Crockpot version in the notes.

Add the chicken to a bowl. Drizzle with olive oil. Add the garlic, minced chipotle chilies in adobo, chili powder, smoked paprika, cumin, brown sugar and a pinch of both salt and pepper. Toss well to combine, making sure all the chicken gets coated in seasonings.

Heat a large brasier or dutch oven over medium high heat. Once hot, add the chicken and sear on both sides, about 2-4 minutes per side. Reduce the heat slightly and pour in the beer + apple cider. Scrape up any browned bits from the bottom of the pan, cover and simmer for 25-30 minutes or until the chicken is tender and cooked through.

Meanwhile, make the salsa. Add the chopped apple, pomegranate arils, jalapeño, cilantro, lime juice and sweet thai chili sauce to a bowl. Toss well to combine, taste and adjust if needed. Cover and store in the fridge until ready to serve.

Once the chicken is done cooking, remove it from the pot and shred with two forks. Meanwhile reduce the sauce that is left in the pot down to about 3/4 of a cup. Add the shredded chicken back to the sauce in the pot and toss. Now add the enchilada sauce and continue to cook about 2 minutes or until warmed through. If the sauce gets too thick, add a splash of apple cider.

To serve, add the shredded chicken to a warmed taco shell. Top with cheddar, avocado and then the apple salsa. Sprinkle with cotija cheese and chopped cilantro. Happy taco eating!

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