1 tablespoon extra-virgin olive oil
2 chicken breasts, cut into strips
¼ teaspoon chili powder
1/8 teaspoon cayenne pepper, optional
½ teaspoon cumin
½ teaspoon garlic powder
1 corona beer
1 red bell pepper, cut into strips
½ white onion, cut into strips
Corn tortillas, for serving
1 bunch cilantro, for serving
1 lime, halved
Salt and pepper to taste
1 jalapeno sliced, for serving
1 avocado, sliced, for serving
Pre-heat the oil in a pan over high heat.
Season the chicken breast pieces with the chili powder, cayenne, cumin and garlic powder.
Once the oil is hot, add the chicken and sauté until browned 4-5 minutes per side.
De-glaze the pan with a. large splash of beer, about 1/3 of a cup, and allow to simmer for 2-3 minutes, until reduced. Remove from pan and set aside.
Place pan back over high heat, add some oil if the pan is dry. Once it is hot add in the peppers and onions.
While the vegetables cook, heat the corn tortillas over an open flame, directly on the stovetop.
Once the vegetables are soft and caramelized de-glaze the pan again with ¼ cup of beer. Add the chicken and accumulated juices back to the pan with the peppers and onions and toss to combine.
Add some cilantro sprigs to the pan along with a squeeze of lime. Taste and adjust for seasoning.
Serve with tortillas, jalapeno, avocado and more cilantro.