Categories: Tex-Mex Recipes

Ingredients

• 2/3 cup beer *
• 1 Tbsp. Worcestershire sauce
• 1 lime, halved
• 1 chipotle pepper in adobo PLUS 1 tsp. adobo sauce
• 2 Tbsp. vegetable oil, divided use
• 3/4 tsp. ancho chile powder
• 1/2 tsp. cumin
• 1/4 tsp. smoked paprika
• 2 cloves garlic, crushed
• 1 lb. boneless, skinless chicken, cut into 1/2-inch strips
• 1 large red bell pepper, sliced
• 1 medium yellow onion, sliced
• 8 (6-inch) flour tortillas
• Desired toppings such as fresh sliced chile pepper, salsa, cilantro, sour cream, avocado and/ or shredded cheese

Directions

1. In a blender or food processor, combine the beer, Worcestershire, juice from one half of the lime, the chipotle pepper, adobo sauce, 1Tbsp. of the vegetable oil, the chile powder, cumin, paprika and garlic. Process until smooth.
2. Divide mixture evenly between two large, heavy-duty zip-top plastic bags. Add the chicken to one bag; seal and marinate at room temperature for 30 minutes, turning bag occasionally. Add the vegetables to the marinate in the other bag; seal and marinate at room temperature for 30 minutes, turning bag occasionally.
3. Remove chicken and vegetables from marinade. Discard marinade.
4. Add the remaining vegetable oil to a grill pan or iron skillet and heat over medium-high heat. Cook chicken and vegetables (in batches) until chicken is cooked through ad vegetables are tender. Squeeze the juice of the remaining lime half over mixture just before serving.
5. While chicken and vegetables cook, heat tortillas, for 30 seconds on each side in a hot skillet or in the microwave according to package directions.
6. Serve chicken- vegetable mixture in warmed tortillas with desired toppings.
7. • the original recipe calls for Mexican beer, but any light-bodied beer will work.

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