Beer-braised chicken tacos, beef corn tortillas and Indian pale ale avocado cream is a great combo of various dishes enough to celebrate St. Patrick’s Day or Cinco de Mayo. During these celebrations, it is more likely to flood parties and dinners with beer and each of these dishes—if you’ll notice—is not short of it.

 

How to Cook Chicken Tacos
How to Cook Chicken Tacos

 

Ingredients

For the chicken:

  • 4 chicken thighs,skinless and boneless
  • 12 oz. of pale ale or Mexican lager
  • 1 tsp. of cumin
  • 1 tsp. of smoked paprika
  • 2 tsp. of chili powder
  • 2 tsp. of onion powder
  • 2 tsp. of garlic powder
  • ¼ tsp. of cayenne
  • 1 tbsp. olive oil
  • ½ teaspoon salt

 

For the tortillas:

  • 2 cups of MasaHarina (or what they call corn flour)
  • 1 1/3 cup of pale ale or Mexican lager(not chilled but maintained in room temperature)
  • ½ teaspoon salt

 

For the Avocado Cream and Toppings:

  • 1 large ripe avocado
  • 2 tbsp. of Greek yogurt or sour cream
  • ¼ cup pale ale or Mexican lager
  • ½ teaspoon of chili powder
  • ½ white onion, chopped
  • ½ cup cilantro, chopped
  • ½ teaspoon salt
  • pinch cayenne

 

Directions

  1. Put pot over medium high heat and put olive oil. Place the chicken into the oil and cook until each side turns brown.  Add the beer and spices then reduce the flame into medium-low.  Cover the pot with lid and cook in low simmer until the chicken is well cooked.  The cooking process will take for about 15 minutes.
  2. Remove the pot from the heat and using two forks, shred the chicken. Retain the chicken in the liquid as you prepare the tortillas.
  3. Get a large bowl and add the Masa and salt and mix.
  4. Add the beer and continue to stir. If you find the dough too try, add some amount of beer or water.  Adjust the Masa if you find the dough too wet.
  5. Form the dough into balls which are lightly larger than golf balls.
  6. Start preparing the tortillas press by getting parchment papers. Place one of the tortilla balls between two sheets and press with rolling pin.
  7. Do the press-rotate procedure until the dough between is thin enough.
  8. Heat a cast iron skillet or griddle over a medium-high heat.
  9. Cook the dough until it attains a slightly brown. Heating one side takes 30 seconds to one whole minute. Finish all the tortillas and set them aside.
  10. Next, in a food processor or blender, add the avocado, chili powder, yogurt, cayenne, beer and salt then process until the mixture is smooth.
  11. Scoop the chicken into the tortillas and top meat with IPA avocado cream. Top it off with diced onions and roughly chopped cilantro leaves.

 

How to Cook Chicken Tacos
How to Cook Chicken Tacos

 

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