Today’s secret ingredient is… BEER.
People love holiday cooking. We like to make sure the drinking holidays get their fair share of food recognition.
I generally make it a point not to talk about douchebaggy terms like flavor profiles, but these tacos have a really damn good one, mostly because you marinate the hell out of it in beer - dark, swarthy Mexican beer - before you cook it.
John finally learned how to sort of light a charcoal grill. Work in progress.
Beer-Marinated Chicken Tacos (adapted from James Purviance)
1 cup dark Mexican beer (aka, Negra Modelo)
2 tbsp dark toasted sesame oil
1 tbsp finely chopped garlic
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp ground pepper
1/4 tsp cayenne pepper
6 boneless, skinless chicken pieces (thighs and breast for me the white-meat eater, but the thighs are probably better)
Asadero/Chihuahua cheese (or 4-cheese mexican blend, because that’s how they do it at Surf Taco in Jersey, hollaaaa)
Small corn tortillas
Limes limes limes
Mix your marinade ingredients (beer, sesame, garlic, oregano, salt/pepper/cayenne) in a bowl and put your chicken bits in a plastic bag. Pour the marinade into the bag and squish it around. Refrigerate 4-24 hours. The longer you go, the beerier it will be, and beer is good.
Do you know how to light a grill? Yeah, we sort of don’t either. Make a noble attempt at lighting a chimney full of charcoal, until it ashes over fully. Make sure the grill grate is fully heated, and grill the chicken (to 170°ish internal temp). Slice the chicken into thin strips or cubes or whatever your preferred chicken shape is, make a few long avocado slices, and heat up corn tortillas in a frying pan. Add cheese and top with a festive lime wedge. Then drink the other 5 beers you didn’t use.