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Author Notes: These tacos are an interesting play on the typical chicken taco. The sweetness comes from carrots and honey and offsets the intense bitterness of dandelion greens. It's the perfect make-ahead meal to serve a crowd! - Matthew Hughes
- 4 Chicken thighs, boneless and skinless
- 2 onions, chopped
- 5 cloves of garlic, thinly minced
- 1 tablespoon cumin
- 2 teaspoons coriander
- 1/2 bottle of beer
- 1 14.5 oz can chopped tomatoes
- 3 tablespoons honey
- salt and pepper, to taste
- Start by searing the chicken thighs in cooking oil over medium-high heat until nicely browned. When both sides are seared, remove from the pan and set aside.
- In the same pot the chicken was seared in, turn the heat down to medium and add the onions, garlic, carrots and spices. Cook until translucent, stirring often.
- Add the chicken thighs back to the pot with the onions. Add the remaining beer and crank up the heat to medium-high. Add the tomatoes, chicken stock and honey. Stir well.
- Simmer uncovered for about two hours. Make sure that it’s hot enough to keep a lazy bubble. Cook it down until almost all of the liquid is gone and the chicken looks coated. At this point, you can shred the chicken with two forks or stir it around with tongs until it naturally starts to pull apart and shred on its own.
- Serve with your favorite taco fixings!
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