MARY ELIZABETH HAMILTON
This is a recipe created specifically for HEATHER HAMILTON, inspired by our day of surfing (as a family and with friends!) when she came to live with us in California for 6 weeks in the summer/fall of 2008. (Photo: On knees in front are our surfing instructors Chipper "Bro" Bell and Johnny Johnson from Surf Class. Left to right: Ben Powell, Kyle Crooke, Amy Dozier, Heather Hamilton (center) Michael Crooke, Mary Hamilton, Sky Hamilton Texier)
For the marinade
1 cup dark Mexican beer, such as Negra Modelo
2 tablespoons toasted sesame oil (I buy it at Trader Joe's)
1 tablespoon finely chopped garlic
1 teaspoon dried oregano
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
6 boneless, skinless chicken thighs (White meat can also be used but I prefer dark meat)
Guacamole (or avocado slices with salt)
Salsa (I like a fruity Salsa like a Peach Salsa. Make your own: Cut up Peaches (Papaya or Mangos), Roma Tomatoes, White or Red Onion, squeeze of lime, cilantro, salt and pepper)
1/4 head of Cabbage (not red) - shredded
Limes, cut in quarters
Caesar Salad Dressing, drizzle (I ONLY use Cardini Original Caesar Dressing)
8-12 corn tortillas
- Mix all of the ingredients for the marinade together in a small bowl. Place the chicken thighs in a large Ziploc bag and pour in the marinade. Seal the bag, removing as much air as possible, and place in the refridgerator to marinate for 2 hours to overnight.
- Grill chicken on a BBQ and cut into thin strips. (Or stir fry in cast iron skillet)
- Warm tortillas on the grill (or in a cast iron skillet - don't use anything but heat, no oils, etc.), about 30 seconds to 1 minute per side.
- To assemble, spread a heaping spoonful of guacamole down the middle of each tortilla. Pile with chicken slices and a squeeze of lime. Add shredded cabbage and cilantro. Drizzle with Caesar Salad Dressing. Top with Salsa.
SERVE with MARGARITAS!
We had so much fun with you Heather! Come back! We love you and miss you!