For the Meat:
- 2 Tablespoons Vegetable Oil
- 1 Medium Onion, Chopped
- 2 Cloves Garlic, Minced
- 3 Cups Cooked Chicken, Shredded (Don't be afraid to use some dark meat here. There are other parts of the chicken besides the breast)
- 1 Tablespoon Ground Ancho Chiles
- 1/2 Teaspoon Ground Cumin
- 1/2 Can (2 Ounces) Chopped Green Chiles
- 1/2 Teaspoon Salt
- 1 Can Green Enchilada Sauce
- 1 Cup Cheboyagan Brewing Company La Cerveza
For the Taco Assembly:
- 1 Package of Corn Shells (Please, please use corn shells instead of flour. They are so much better and more authentic)
- 1 Bunch Cilantro, Chopped
- 1/2 Cup Sour Cream
- 2 Cups Queso Chihuahua (This stuff is a white cow's milk cheese that gently melts into a gooey heaven sauce. It is considerably more expensive than shredded cheddar, but worth it, I promise you)
- Lime Wedges
In a 12-inch skillet, heat the oil on high heat. Add the onion and cook for few minutes until it begins to break down. Add the chicken and lower to medium heat, stir in remaining ingredients including the beer. Bring to a boil then reduce heat and simmer, uncovered about 20 minutes, stirring occasionally.
Spoon mixture into shells with toppings and enjoy.
Idiot-proof, outstanding meal. Great for leftover chicken, serves about 6 people, or 1200 pounds of men. Was fun to incorporate the Michigan beer into it as well. They do a nice job with the La Cerveza ("Beer"), it is light, drinkable, and perfect for summer food like this.