Mexico #4

For dinner tonight, I found a recipe for chicken tacos, which I don't make very often. What really made me want to try this recipe was the interesting spice mixture for the chicken. I also love refried beans, which this recipe called for. I took a picture of all parts seperate so you can see the chicken grilled and spiced, and then comstructed. Enjoy some more delicious Mexican food!

Pollo Lucas Tacos

Chicken:

4 boneless, skinless chicken breasts

1/2 c. fresh squeezed lemon juice

1 tsp salt

1 tsp dried oregano

1 garlic cloves, minced

1 tbsp. EVOO

Lucas Spice:

1 tbsp. guajillo chile powder

3 tbsp. sugar
1/2 tsp. kosher salt

To Serve:

Frijoles Refritos (recipe below)

Corn tortillas, warmed

Guacamole

Pico de Gallo

Combine chicken mariande ingredients in a tupperware dish, coat chicken, and place in the fridge for up to 4 hours.

Combine Lucas spices in a small dish, set aside.

Preheat grill to medium high, grill chicken for 5 minutes per side, dust with spice, flip, repeat 3 more times, grilling for 30 seconds between each flip.

Remove, let rest for 2-3 minutes, slice.

Smear beans on the tortilla, top with chicken, pico de gallo, and guacamole.

Frijoles Refritos:

2 tbsp. lard, oil, or an other fat

1 can of pinto beans, lightly drained and mashed in the can with a fork

2 tbsp. minced onion

salt, to taste

In a nonstick saute' pan over medium heat, sweat onions in oil with some salt for 5 minutes. When soft, add bean mash. Stir and mash, add salt to taste. If beans get too thick, add a little water.