I am always looking for an excuse to have a party and cook for a large group.  The Super Bowl is no exception.  This year I wanted to do a Mexican inspired menu because I know my picky eaters will at least try the food and of course, because I LOVE Mexican food!! Yesterday we shared the flautas recipe which are very similar to taquitos.  If you missed it, be sure to take a look and try it out.  It only has six ingredients and is quite easy. One thing I love about authentic Mexican recipes is the braising of the meats and the recipe I am sharing today is no exception. 

Beer Braised Mexican Chicken with Saigon Slaw

Servings:  8

Ingredients

3 tbsp. sauce from a can of chipotles in adobo

1 tbsp. hot sauce

3 garlic cloves, chopped

2 tsp. Dijon mustard

2 tsp. chili powder

1 tsp. ground cumin

Kosher salt

Freshly ground black pepper

4 lb. boneless, skinless chicken thighs

2 tbsp. canola oil, divided

1 (12-ounce) bottle dark Mexican beer (such as Modelo Negra)

 **You can serve with corn tortillas, sliced radishes, cilantro, sliced pickled jalapeños, sliced carrots, and lime wedges then place the slaw on top.

 

Saigon Slaw Recipe

Servings: 8

Ingredients:

1 Bag Chopped cabbage

1 Bag Broccoli slaw

1 lb. Bacon, fried

1/2 Sweet onion, diced

2 cups Cheddar, shredded

1 jar Bellisari’s Saigon Street Sauce

 

Slaw Directions:

Add all ingredients and toss thoroughly. Refrigerate for at least two hours before serving. You can add jalapenos or black sesame seeds to slaw if you would like.

 

Directions:

To create the marinade, combine adobo sauce, hot sauce, garlic, mustard, chili powder, cumin, and 1 teaspoon each salt and pepper in a zip-top bag. Add chicken, seal bag, and turn to coat. Chill at least 4 hours or up to 12 hours.

Preheat oven to 350°F. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Cook chicken, in batches (adding more oil as needed), until brown, 3 to 4 minutes per side; remove batches to a plate.

Return all chicken to the Dutch oven and slowly add beer. Simmer until slightly reduced, 4 to 6 minutes. Cover and bake until chicken is very tender, 40 to 45 minutes. Remove chicken and shred meat with two forks. Simmer cooking liquid over medium-high heat until slightly thickened, 4 to 6 minutes. Add chicken and toss to coat. Season with salt and pepper.

Adapted from a Southern Living Recipe