Macho Muchacho Paired with Slow Cooked Pulled Chicken Tacos
Simple and satisfying summer pairing meant for each other
The Beer
Macho Muchacho
This is Blue Point Brewery’s twist on a light-bodied Mexican beer traditionally served with a lime. They brewed a crisp, light Lager and took care of the flavor additions for you, adding an infusion of agave nectar and a touch of local Amagansett sea salt for enhanced and brightened flavor, along with the zest of fresh limes for an added clean finish. Serve this in a well-chilled glass or mug. (I added a fresh lime wedge for a little more refreshing zing) From your first flavorful sip, you’ll see why Macho Muchacho is nacho average Mexican-style brew, super refreshing for the hot days of summer. Availability: May – August 5.5% get it while it lasts.
The Pairing
Slow Cooker, Salsa Verde, Pulled Chicken Tacos
What you will need:
4 six-ounce boneless skinless chicken breasts
2 cups 5-Ingredient Salsa Verde (I used Trader Joe's; it's good)
12 ounce can of Blue Point, Macho Muchacho beer
1 tablespoon cumin
1 teaspoon salt
1/2 teaspoon pepper
12 corn tortillas
cilantro
2 limes
I small finely sliced red onion
1 large or 2 small avocado’s peeled chopped
How to prepare it:
Place the first six ingredients in a slow cooker and heat on low for 6 hours or high for 3 hours. Shred the chicken with two forks and check for seasoning. Add salt or pepper if needed. To warm up the tortillas before serving, carefully run them over an open flame using tongs about 3-4 times per side. Or warm in the oven at 250 for about 5 minutes. (If using soft tacos warm them in a skillet with a little oil).Serve with cilantro and lime wedges, red onions, and avocado and any other garnishes you like. Make about 12 tacos Recipe adapted from thelemonbowl.com
Cheers,
The Wine Guys