Chicken Tecate Tacos with Spicy Guacamole

Tender, juicy chicken tacos....what's the secret?? Cheap beer. I got a really big tecate, used half-drank half. Perfect combo! Because I wanted these tacos to be simple, I made the guacamole really chunky to prevent needing lots of topping- so it's full of tomatoes, onions and cilantro!

Chicken
2 Tbsp. Olive Oil
3 Chicken breasts, cut thinly and then chopped
1/2 Jalapeno, diced
1 Tbsp. Cumin
1 Tbsp. Cayenne
1 Tbsp. Chili Powder
1 16 oz. Tecate
1 Lime, Juiced
1 Tbsp. Cilantro, chopped finely
Salt
Pepper

Guacamole
2 Avocados
1/4 Small Red Onion (about 3 Tbsp.)
1 Tomato, chopped
1/2 Jalapeno, diced
1/2 Lime, Juiced
1 Tbsp. Cilantro, chopped finely
Salt
Pepper

Flour Tortillas
Mexican 4-Cheese Blend

In a large skillet, heat the olive oil. Add the chicken and jalapeno.  Cook over medium heat to start getting the sides a little brown. Sprinkle with salt, pepper, cumin, cayenne and chili powder. Cook for about 5 minutes until all the sides are brown. Pour half the beer over the chicken and let simmer for about 20 minutes. Add the lime juice, cilantro, salt and pepper to taste and cook until liquid is really low (approx. 15 minutes). The key is to keep the temperate at a low medium so the chicken tenderizes.

In a separate bowl, smash the avocados with the back of your fork, add the lime juice, a little salt and pepper and mix thoroughly. Add the onions, tomatoes, cilantro and stir.

These can be as basic as you want. I served with just a little cheese on top...but black beans and sour cream would have added a nice touch! Or perhaps some thinly sliced radishes!

Always love taco night!
-e

Sweet Potato Shepherds Pie

A different little twist on the typical mashed potatoes and ground lamb. This was created from the last 3 sweet potatoes left from Thanksgiving. Note: We didn't eat my sweet potatoes for thanksgiving...so you can only imagine how much STUFF I have made since...(sweet potato/pumpkin soup, whole wheat penne, sweet potatoes, spinach and leeks, recipes to come soon....)
 

 

 

 

3 large sweet potatoes

Salt and pepper

½  cup milk

1 egg, beaten

1 teaspoon sweet smoked paprika

1 Tablespoon butter

extra virgin olive oil

8 ounces  white mushrooms, quartered

2 lbs. ground beef or turkey

½  onion, chopped

2 tablespoons dried sage

1 cup frozen peas and carrots

2 tablespoons flour

3/4 cup dark beer

1 cup chicken or beef stock

3 tablespoons A-1 Sauce

2 tablespoons Dijon mustard

 

 

Cook the sweet potatoes. I am typically short on time, so I bake them in the microwave for like 8 minutes. Squeeze the potatoes out of the skin and mash with the milk, the egg and paprika; season with salt and pepper.

Place a heavy pot  on medium-high heat. Add the olive oil, mushrooms, onions and cook until soft, 5-6 minutes. Add the meat and cook until browned, 5 minutes. Drain. Add the sage and season with salt and pepper. Stir in the peas.

While the meat is cooking,  in another pan, heat butter over medium heat. Add flour and whisk.  Add the beer, until reduced, a minute or two. Add the stock and A1 sauce; season with salt and pepper. Cook until thickened slightly, then whisk in the mustard. Stir the gravy into the meat.

 

Pour the meat and gravy into a casserole pan (13x9) and top with the sweet potatoes. Broil until the potatoes golden-brown and set.

Enjoy this delicious, comfy casserole!

-e