Move your oven rack around 3 inches from the top heating element and preheat your broiler to high.
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.
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.
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.
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.
Add the chicken back to the pot. Cover, bring to a boil before reducing the heat to low and simmering for 2 hours.
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.
Add the shredded chicken back to the pot, season with kosher salt to taste and warm through.
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.