Recipe for 4
4 chicken breasts, skinless and boneless
2 tablespoons olive oil
1 cup beer
2 tablespoons dark sesame oil
1 tablespoon finely chopped garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
8-12 Taco size corn tortillas
2 cups of your guacamole sauce
Mix all of the ingredients for the marinade together in a small bowl. Cut the chicken breasts into strips and place in a bowl. Pour over them the marinade, cover the bowl and place in the refrigerator to marinate for 2 hours to overnight.
Remove chicken from the refrigerator while heating a large skillet over high heat. Heat the olive oil and add the chicken drained from the excess marinade. Cook for 8-10 minutes while tossing constantly. Remove from the skillet and allow resting for 5 minutes.
While the chicken is resting, wrap the tortillas into aluminium foil and place into preheated oven until warm. To assemble, spread a heaping spoonful of guacamole along the middle of each tortilla. Pile with chicken slices and serve.
Serve while still hot and ……Enjoy!