Ingredients
- For the Tortillas
- 2 cup Masa
- 1/2 tsp salt
- 1 1/3 cup room temperature beer
- For the Chicken
- 4 boneless skinless chicken thigh fillets (Foster Farms really does make a great one if you are on the West Coast, no I was not paid to write that)
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 2 tbs olive oil
- 1 cup beer
- Recommended Garnishes
- 1/4 cup chopped onion
- 1/4 cup chopped cilantro
- 1 avocado, chopped
Directions
- Chop Chicken thighs into small, bite sized pieces. In a bowl, place all spices and mix well. Add the chicken pieces and toss to coat.
- Heat olive oil in a dutch oven. Add the pieces and sear quickly. Reduce heat, add beer, cover and cook until cooked through, about 10 to 15 minutes.
- In a large bowl, add the Masa and the salt, stir to combine.
- Add the beer and stir to combine. If the dough is too dry to hold together, add additional beer or water. If it is too wet, add more Masa.
- Form into balls a bit larger than golf balls.
- Prepare a tortillas press by wrapping in plastic wrap or covering with parchment paper (you can place tortilla ball between two sheets of parchment and use a rolling pin). Place one ball in the center.
- Press, rotate and press again until thin.
- Heat a griddle (or cast iron skillet) to a medium high heat (about 350 for electric griddles).
- Cook until slightly brown on the bottom (about 30 seconds to a minute) flip and cook on the other side. Don’t overcook.
- Fill tortillas with chicken, garnish and serve.