This is my most prized taco recipe yet! Okay, it’s my first and only published taco recipe, but still this is my new favorite taco! While I love my carne asada street tacos, however these tacos are a one way ticket to FLAVOR TOWN. With the combination of the toasted corn salsa, cilantro aioli sauce, and the delicious shredded BBQ-Beer chicken, I absolutely love these tacos. My family also LOVED these tacos, if licking their fingers clean was any indication…
My inspiration for these beautiful tacos is beer. Okay, before you judge my unclassiness, let me explain! If you don’t love beer, or even like beer, I DARE YOU to not love these tacos! Yup, with daring, I’m bringing back the golden, childhood years. Personally, I love my beers, preferably the red ales, stouts, and porters. They have such a robust, rich flavor that I thought it would be perfect to add to my chicken!
While the shredded BBQ-beer chickenis the star of this taco, however I also love the addition of the toasted corn salsa. Normally, I make regular salsa with all the tasty works, however I thought I would add toasted corn for a nice nutty flavor and an additional texture to the salsa. Now, let’s discuss the cilantro aioli sauce. This sauce is perfect for complimenting the spiciness of the toasted corn salsa. It is a simple combination of 1 avocado, 1 cup of cilantro, 2 limes zested and juiced, and pinches of salt, pepper, and garlic powder. Boom, now you have these delicious tacos! Let’s get cooking! Cue the piano! *The recipe is found at the bottom of the page!*
Shredded BBQ Beer Chicken Tacos with Toasted Corn Salsa and Cilantro Aioli Sauce
These tasty tacos are a taste of heaven with every bite!
Turn the crock pot on high heat for 5 hours. Or, you may adjust the settings according to your cooking needs. Once fat is removed, place chicken breasts gently into the crock pot.
Add 1 bottle of beer of your choice, 1 bottle of BBQ sauce of your choice, and the spices including salt, pepper, onion powder, smoked paprika, chili powder, and garlic powder. Make sure chicken breasts are fully submerged in the liquid.
After 4 hours, gently shred the chicken breasts using forks inside the crock pot. After 5 hours, it is ready to serve and enjoy!
Toasted Corn Salsa
On low heat prepare a large skillet with a drizzle of olive oil. Add washed corn and salt and pepper to the large skillet. Toast for 10-15 minutes or less time on higher heat.
Remove corn kernels from heat and place in freezer for 10-15 minutes to chill for salsa.
Wash all vegetables and begin cutting tomatoes, green onions, cilantro, and jalapenos into medium sized chunks to place inside the food processor in small to medium sized groups.
Once vegetables are cut into smaller pieces using the food processor, zest and juice the limes. Add salt, pepper, and garlic powder to taste.
Cilantro Aioli Sauce
Add mayonnaise, avocado, lime juice and zest, cilantro leaves, and spices, including garlic powder, salt, and pepper to taste to blend in the food processor. Blend until smooth and creamy.
If you are anything like myself, you want dessert, but you don’t want to typically spend HOURS baking something delicious. However, don’t get me wrong, I DO love those baking days, where heavenly flavors mingle together to float throughout my house. But alas, today I clearly needed a tasty treat FAST to provide me with some comfort after my PAINFUL berry picking debacle!
The best part about these fresh blackberries was that I actually picked them straight off the vine at a local berry picking farm. Organic berries for the WIN! While this adventure made me happily reminisce over all the times I have done this as a child with my family, however my reminiscing was cut ABRUPTLY SHORT. Here, I am picking the biggest, juiciest blackberries EVER and BAM I look down and multiple wasps are landing on me stinging my ankle! I immediately take off running, throwing my berries to the ground, and start stripping off my shoe and sock. That was DEFINITELY not my proudest moment. After I recovered, I realized how ABSOLUTELY CRAZY I responded, but what can I say, I am a baby when it comes to pain! My ankle immediately puffed up like a balloon and even now it hurts. But, I am happy to say, I did NOT give up and continued berry picking after my fiasco. Yes, my momma did NOT raise a quitter.
My favorite part about these blackberry ice cream sandwiches is that people will think you spent HOURS making these sweet, yet light treats! The hardest part is WAITING for the tasty, ripe blackberries to macerate (or simply to draw out the juices in these berries to make a syrup). The rest of the process is EXTREMELY EASY and FAST, you can practically do this in your sleep! So, without further ado, let’s get to baking! Cue the flute! *The recipe is found after the pictures!*
Blackberry Ice Cream Sandwiches
A tasty, refreshing dessert that is great for sharing with guests or enjoying alone!
Preheat oven to 350 degrees Fahrenheit for biscuits.
Prepare a baking sheet for the biscuits. Place biscuits 1-2 inches apart and baste with coconut milk and sprinkle with cinnamon. Place in preheated oven for 12-16 minutes, once they are lightly golden brown.
Mix together in a medium sized bowl blackberries, white sugar, lemon juice and zest, and dried orange peel. Cover and set aside at room temperature for 1 hour for the berries to macerate, creating a syrup with the juices from the berries.
Once berries are ready and biscuits are cooked and cooled, assemble ice cream sandwiches by slicing the biscuit, placing ice cream on one side of the sliced biscuit, and the blackberry mixture on the other side of the sliced biscuit. Enjoy!