Taco night may never get old, but your favorite taco and cocktail pairing might. This summer, try mixing things up with some of our favorite familia recipes.
INGREDIENTS
2 oz. Camarena Silver
3 oz. Grapefruit soda
.5 oz. Fresh lime juice
.5 oz. Agave nectar or honey
Cucumber slices
GARNISH: Cucumber & dill
HOW TO PREPARE
Add all ingredients (except grapefruit soda) into a shaker, and lightly muddle. Add ice and shake vigorously. Uncap shaker and add grapefruit soda. Strain into a ice-filled collins glass. Garnish.
RUB INGREDIENTS
5 Tbs. Olive oil
1 tsp. Chili powder
½ tsp. Cayenne
2 tsp. Salt
1 tsp. Onion powder
1 tsp. Garlic powder
½ tsp. Oregano
½ tsp. Cumin
½ tsp. Smoked paprika
½ tsp. Ground black pepper
TACO INGREDIENTS
2 lbs. boneless, skinless chicken thighs
24 corn tortillas
RECOMMENDED TACO TOPPINGS
Pico de gallo
Sliced avocado
Roughly chopped cilantro
Diced white onion
Queso fresco
Freshly squeezed lime juice
STEP 1: Rinse the chicken thighs, and pat them dry with paper towels. Then, arrange them on a large plate or cutting board.
STEP 2: In a small bowl, mix together all the wet rub ingredients.
STEP 3: Coat the chicken with the rub, cover with plastic wrap and refrigerate for 30 minutes.
STEP 4: Heat a large non-stick skillet or grill pan over medium-high heat. Place the chicken thighs on the pan, and cook 5-6 minutes per side until cooked through or internal temperature reaches 165 degrees.
STEP 5: Remove the chicken, and let it rest for 5-10 minutes on a clean cutting board.
STEP 6: Warm up the corn tortillas in the microwave.
STEP 7: Slice the chicken thighs or cut into chunks (according to your preference), and serve in the warmed tortillas. Add toppings to your taste!
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