Beer-Glazed Chicken Tacos

Savory chicken tacos, glazed in a a beer and chili spice sauce.  Prepare the chicken up to two weeks ahead of time.  Seal tightly and freeze

Beer-Glazed Chicken Tacos
Servings: 4-6

3-4 half boneless chicken breasts, skin removed
1 tsp cumin powder
1/4 tsp cayenne pepper 
1 tsp crushed thyme 
1/2 tsp garlic powder 
1/2 tsp onion powder 
1/2 teaspoon salt
1/2 teaspoon ground black pepper 
1 tablespoon flour
2 tablespoons olive oil 
1 tablespoons butter
2 cloves garlic, chopped 
1-2 jalapeno chiles, seeded and finely minced 
1/2 cup to 3/4 cup beer

Handful of fresh cilantro, chopped (optional)

For the spice blend, combine cumin, cayenne pepper, thyme, garlic and onion powders, salt, pepper and flour. 

Cut chicken breast into roughly 1/2 inch pieces and place in medium mixing bowl.  Sprinkle chicken with spice blend and rub spices into chicken with your hands.  Let sit at room temperature for about 20 minutes

In a large heavy non-stick skillet, heat the oil and butter and add about 1 cup of the chicken pieces at a time. Sauté over medium heat until golden. Remove to a plate.  Cook the rest of the chicken, adding more oil as needed. Drain excess oil but do not clean pan.  Over medium-low heat, place all the chicken pieces back into the pan and add the jalapeno chiles, garlic and the beer.  Scrape bottom of pan to mix in browned bits (deglaze).  Cover and reduce heat to low.  Cook for about 15 to 18 minutes, stirring frequently.  Add a tablespoon or so of beer or water as the chicken begins to glaze.  

Serve in heated taco shells or flour tortillas, with your favorite taco or fajita fixings.  Also delicious over rice, pasta or mashed potatoes.  

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