Taco Tuesday featuring Verloren!
You may remember back in July we came together with a local Boston food truck, Pennypackers, to create a taco using one of our beers. The first installment was a huge success, as Pennypackers created an awesome barbeque sauce using Dark Depths, our Baltic IPA, in a phenomenal shredded pork taco.
This month we gave the guys Verloren, our gose (pronounced “goes-uh”) style beer which is brewed with over 50 percent malted wheat and spiced with coriander and salt. While we understand some may not be able to make it to Boston to enjoy today, Pennypackers was kind enough to pass along the recipe and simple cooking instructions for you to experiment and create your own.
Cheers and enjoy!
Gose-Lemongrass Chicken Tacos (with Scallion-Red Pepper Relish and cilantro)
For the chicken
- 22 oz. bottle Samuel Adams Verloren (Find Verloren here)
- 4 boneless skinless chicken thighs
- 2 boneless skinless chicken breasts
- 5 Thai bird chilies
- 4 cloves garlic
- 1 small knob ginger
- 5 stalks lemongrass
- 5 tablespoons fish sauce
- 2 cups sugar
- Veg oil
- 1 tablespoon soy sauce
- Salt and pepper
For the relish:
- 2 bunches scallions
- 1 red pepper
- 1 cup rice wine vinegar
- 1/2 cup sugar
- 1 tablespoon sambal chili paste
- Cilantro sprigs
For the chicken:
1.) Peel the ginger and garlic. Trim and remove the fibrous outer leaves of the lemongrass and rough chop the tender white parts. Put the garlic, ginger and lemongrass in a food processor and mince. Rough chop the chilies.
2.) Clean the chicken thighs and breasts, and cut into 1″ cubes. Put in a bowl and mix with the garlic, ginger, lemongrass, bird chilies, fish sauce, soy sauce, 1 cup of the sugar, and season with a little bit of salt and pepper.
3.) Put a large heavy pot on the stovetop on medium low. Add about 1 to 1 1/2 cups veg oil. Add the remaining sugar (1 cup) and cook until the sugar begins to caramelize and you have a thick brown paste in the pot. Be careful not to burn.
4.) Turn the heat to medium high, add the chicken mixture and cook for ten minutes, turning frequently.
5.) After 10 minutes, pour the Verloren over the chicken and turn heat to high. Allow to cook down until liquid becomes thicker and more intense, 20-30 minutes.
For the Scallion Relish:
1.) rough chop scallions, and julienne the red pepper very finely.
2.) put the rice wine vinegar and sugar in a pot on the stove and cook until the sugar is dissolved. Turn off heat and add sambal.
3.) pour the rice wine vin/sugar/sambal mixture over the scallion and red peppers and allow to cool.
To make the tacos:
Griddle a tortilla and put some of the chicken in. Add some of the scallion relish, and garnish with cilantro sprigs and lime wedges.
Check out more food and beer pairings here!