Tex Mex Beer Can Chicken Recipes

Steps:

• Position an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high.
• Add the tomatoes, jalapenos, onion and bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with the oregano, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss everything together to get it all coated with the oil and spices. Push it to one side of the baking sheet. Lay the chicken flat on the other side and season it with salt and pepper.
• Broil for 5 minutes. Flip the chicken and vegetables and return to the broiler until the chicken is cooked through and the vegetables are softened and charred, about 5 more minutes.
• Wrap the tortillas in kitchen paper and heat in the microwave for 30 seconds Remove, unwrap and put on a platter.
• Shred the chicken. Spoon the roasted vegetables into a blender with any juices from the baking sheet and blend until smooth. Toss 1 cup of the sauce with the chicken. Squeeze the juice of 1 lime over it. Put the remaining sauce in a bowl to serve on the side.
• Serve with the warm tortillas, salsa, sour cream, crumbled cotija cheese, lime wedges and cilantro.

Steps:

• In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
• Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
• Sprinkle over the cilantro and serve.

Steps:

• Sprinkle chicken with 1 tablespoon taco seasoning; transfer to a 5- or 6-qt. slow cooker. In a large bowl, combine the tomatoes, soup, onion, chiles and remaining taco seasoning; pour over chicken. Cover and cook on low for 5-7 hours or until chicken is 165° and tender., Prepare rice according to package directions. Stir in beans; heat through. , Remove chicken from cooking juices; stir sour cream into cooking juices. Serve chicken with rice mixture and sauce. Sprinkle servings with cheese, tortilla chips and cilantro.

Steps:

• Rinse and pat dry hen.
• Drink 1/2 the beer and set aside the rest in the can.
• Then pour a shot of tequila and drink with a slice of lime.
• Spray can with 1/2 beer with cooking spray.
• Have another shot of tequila with lime.
• Put some of the oregano, a couple of the peppers, a couple of the garlic cloves, a pinch of cumin and a pinch of chili powder in the neck cavity of the hen.
• Stuff opening with a wad of aluminum foil to seal cavity.
• Have another shot of tequila and lime and while you're at it add a shot to the beer can with a piece of lime, the rest of the oregano, peppers, and garlic cloves.
• Push the can into to rear end of the chicken so that the hen can sit up.
• Place the chicken in a foil pie pan or square cake pan.
• Have another tequila shot, then rub the rest of the cumin, chili powder, and the salt onto the outside of the chicken.
• Have a couple more shots while your coals get ready on the pit.
• Place the pan with the chicken on the pit and close the grill.
• Let chicken cook for 1 hour on medium hot pit.
• (Of course, this means more tequila shots.) Baste hen with juices in pan.
• Take off grill when done and let rest 10 minutes before serving with a squeeze of lime and some drippings.
• If there is any Tequila left be sure to serve with the chicken also.
• This can be done in the oven as well on 350 degrees for 1 hour.

Steps:

• In skillet, saute bacon and onions in lard for 3 minutes.
• Lower heat & add chilies, salt, oregano, chili powder and cilantro; simmer -3 minutes.
• Add cooked & shredded chicken & tomatoes. Combine well and simmer 2-3 minutes.
• Place 1/2 cup meat filling on each tortilla.
• Fold like a burrito with the ends tucked inside.
• Fry, seam side down, in 1/2 inch of hot oil, until mildly crispy and tan.
• Flip and brown other side. Drain on paper towels or strainer.
• Serve on a plate and top with shredded cheese, sour cream, and salsa.
• Garnish around the chimichanga some shredded lettuce and top lettuce with chopped tomatoes and sliced black olives,.

Steps:

• In a small bowl combine the rub ingredients.
• Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub. Let rest at room temperature while you preheat your grill.
• Open the beer can an pour off half of the beer. (Or drink it if you don't want to waste it.) Set the half-full can of beer in can holder (or if you don't have a can holder, just be extra careful and place the can on a flat smooth surface), and add fresh rosemary leaves, minced shallot and lemon juice. This will help add moisture and flavor from the inside as your chicken cooks. You may need to use a funnel, to help add the ingredients to the can.
• Slide the chicken over the top so the can fits inside the cavity. Transfer the bird to your preheated grill, while carefully keeping the can upright. Carefully balance the bird on its two legs and the can holder. (If can holder is not used just use the can and use the legs like a tripod.) Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170 F in the breast and 180 F in the thickest part of the thigh. 1 - 1/4 to 1 - 1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can (holder) from the grill. Do not spill the beer, it will be HOT. Let the chicken rest for about 10 minutes before lifting it from the can (holder). Discard the beer. Cut the chicken into serving pieces. Serve warm.
• ENJOY!