Here's what you'll need in steps 1 2 3 & 4. Sour Cream not pictured. Sorry. My students got froggy.
Lime, beer, guacamole, salsas and seasonings pictured.
Fresh chopped cilantro and jalepenos pictured.
2 pounds of chicken breasts pictured.
Chop all vegetables and place in a slightly greased aluminum pan. Add beer as well.
Seal the vegetables up tightly.
Rinse and cut chicken into 1" pieces and add all seasonings. Mix well. Marinate for 2 hours stirring occasionally.
Thread your chicken on to your screwers.
Smoke/grill with Hickory or Mesquite chips at 450° for 15 minutes until chicken has a decent char. Grill vegetables until translucent. Check frequently. Don't burn.
Charred chicken pictured.
Grilled and snoked vegetables pictured.
Lightly spray your tortillas with olive oil and sprinkle with cumin and chili pepper. Grill until charred.
Pack and stack em'!
Serve with ice cold Mexican beers and sides. Enjoy!
