Ingredients
▢1 tablespoon extra virgin olive oil
▢1 1/2 pounds boneless skinless chicken tenders or cubed thighs
▢2 teaspoons smoked paprika
▢2 teaspoons chipotle chili powder
▢1 teaspoon garlic powder
▢1/4-1/2 teaspoon cayenne pepper
▢2 tablespoons fresh thyme leaves
▢1 1/2 teaspoons kosher salt
▢1 cup ketchup
▢1/3 cup honey
▢2 teaspoons dijon mustard
▢3/4 cup your favorite beer, or use chicken broth
▢8-12 corn tortillas
▢1 cup shredded Mexican cheese
SALSA + CREMA
▢2 large avocados, halved
▢juice from 2 limes
▢2 cups grilled or roasted corn
▢1 jalapeño, seeded, if desired, and chopped
▢1/2 cup fresh cilantro, roughly chopped
▢2 tablespoons chopped fresh chives
Instructions
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1. In a large pot, combine the olive oil, chicken, chili powder, garlic powder, paprika, cayenne, thyme, and salt. Set over medium-high heat and cook until the spices are fragrant, about 5 minutes. Reduce the heat to low, then add the ketchup, honey, dijon, and beer. Stir to combine and bring the sauce to a simmer.
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