Step 1

Move your oven rack around 3 inches from the top heating element and preheat your broiler to high.

Step 2

Spray a rimmed, metal baking sheet with olive oil and add halved roma tomatoes and jalapeño (cut side down), onion and 6 cloves of unpeeled garlic. Spray lightly with olive oil and slip the pan underneath your broiler and broil fro 3 to 4 minutes before rotating and broiling for an additional 3 to 4 minutes or until a good char has developed on the vegetables. Let cool.

Step 3

Next in a large dutch oven, add 1 tablespoon olive oil and heat on medium-high. Once hot, sear chicken (skin side down) for about 4 minutes or until it easily releases from the bottom of the pot. Flip and cook for an additional 3 to 4 minutes before transferring to a clean plate. Repeat with the remaining chicken.

Step 4

Meanwhile, add the charred tomato, onion and jalapeño to the bowl of your food processor fitted with a blade attachment. Carefully peel the garlic cloves and add them along with 1 tablespoon of taco or fajita seasoning.Pulse until finely chopped, scraping down the sides as you go.

Step 5

Pour the tomato jalapeño salsa into the dutch oven and scrape up any browned bits on the bottom of the pan. Then pour in 1 cup unsalted chicken stock, 1 bottle Mexican beer and squeeze in the juice of 1 lime. Stir to combine.

Step 6

Add the chicken back to the pot. Cover, bring to a boil before reducing the heat to low and simmering for 2 hours.

Step 7

Once the chicken has cooked, use tongs to remove the chicken to a cutting board and allow to cool until safe to handle. Discard the skin and all bones before shredding the chicken with two forks.

Step 8

Add the shredded chicken back to the pot, season with kosher salt to taste and warm through.

Step 9

Serve this in tacos, in burritos, on nachos or in a quesadilla. The sky is the limit and it’s a good thing this makes a lot because it’s great for serving a large crowd or can be frozen and reheated for later.