Because of our schedule, our Cinco de Mayo dinner was a day early (Quatro de Mayo???). I thought I'd post this recipe because, for years, it has been a favorite.
I use any dark beer that I have on hand (tonight was Yuengling Bock), and add chopped tomatoes to the guacamole.
Beer-Marinated Chicken Tacos
Recipe from Webers Real Grilling
Prep time 20 minutes
Grilling time 8 to 10 minutes
Marinade
1 cup dark Mexican beer
2 tablespoons toasted sesame oil
1 tablespoon finely chopped garlic
1 teaspoon dried Mexican oregano (can use Greek oregano)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper or ground chipotle
1 1/2 pounds boneless chicken breasts or thighs
Guacamole
2 ripe Hass avocados
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt
8 corn tortillas
In a small bowl whisk the marinade ingredients. Place the chicken in a large, plastic, lidded container and pour the marinade over. Turn the chicken to coat with marinade and for 2 to 4 hours, turning the chicken occasionally.
Scoop the avocado flesh into a medium bowl. Add the lime juice and salt. Using a fork, mash the ingredients together. Cover with plastic wrap, placing it directly on the surface to prevent browning, and refrigerate until about 1 hour before serving.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Remove the chicken and discard the marinade. Grill over direct medium heat, with the lid closed as much as possible, until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the chicken into thin strips.
Warm the tortillas over direct medium heat for about 1 minute, turning once. Pile the sliced chicken inside the tortillas. Top each with a spoonful of guacamole. Serve warm.
Serves 4
I use any dark beer that I have on hand (tonight was Yuengling Bock), and add chopped tomatoes to the guacamole.
Beer-Marinated Chicken Tacos
Recipe from Webers Real Grilling
Prep time 20 minutes
Grilling time 8 to 10 minutes
Marinade
1 cup dark Mexican beer
2 tablespoons toasted sesame oil
1 tablespoon finely chopped garlic
1 teaspoon dried Mexican oregano (can use Greek oregano)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper or ground chipotle
1 1/2 pounds boneless chicken breasts or thighs
Guacamole
2 ripe Hass avocados
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt
8 corn tortillas
In a small bowl whisk the marinade ingredients. Place the chicken in a large, plastic, lidded container and pour the marinade over. Turn the chicken to coat with marinade and for 2 to 4 hours, turning the chicken occasionally.
Scoop the avocado flesh into a medium bowl. Add the lime juice and salt. Using a fork, mash the ingredients together. Cover with plastic wrap, placing it directly on the surface to prevent browning, and refrigerate until about 1 hour before serving.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Remove the chicken and discard the marinade. Grill over direct medium heat, with the lid closed as much as possible, until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the chicken into thin strips.
Warm the tortillas over direct medium heat for about 1 minute, turning once. Pile the sliced chicken inside the tortillas. Top each with a spoonful of guacamole. Serve warm.
Serves 4