Ingredients for 4 people
250 grams half-to-half minced meat
4 Jalapeño pepper
1 slice of cheddar cheese
350 grams of chicken fillet
½ red onion
pepper and salt
1 tbsp vinegar
½ tbsp cane sugar
1 can of corn
1 can of pineapple
8 taco shells
1 small red onion
Salsa as an option
* this recipe was devised and made by Arvid Bergström, Biersommelier and Foodpairing specialist
Preparation time 30 minutes
Cut the cap off the tomatoes. And scoop the tomatoes with a spoon. Put a knob of butter in a frying pan and fry the minced meat with salt and pepper and chili powder. Fill the tomatoes with the minced meat and put them in an oven at 150 degrees Celsius for about 15 minutes.
Cut open the avocado and remove the kernel and skin. Mash it finely and add pepper, salt and a little paprika powder. Cut open the jalapeno pepper and remove the seeds. Fill them with cream cheese and put a portion of the cheddar cheese on top. Put them in the oven with the tomatoes for about 10 minutes.
Cut the chicken thigh fillet into small cubes and season with the spices (the powders of bell pepper, cumin, garlic, coriander seeds, salt and pepper). Chop the onion and vegetables for a few minutes in a little butter. Add the chicken and cook for 8 minutes, or until done. At the end of the baking, add 1 tablespoon of vinegar and a 1⁄2 tablespoon of cane sugar.
Open the can of pineapple and the can of corn. Drain them both. Melt some butter in a frying pan and add the corn. Also add some salt and turn off the heat immediately.
Fill the tacos with the fried spiced chicken. Cut the lime into a few pieces and serve if desired. Add the stuffed tomatoes and the jalapeno peppers. Garnish it with the avocado and a few leaves of coriander.
The fruity from the Breugem Double IPA fits very well with the pineapple. The chicken may have a lot of herbs and the minced meat must be a bit greasy, so that it cuts nicely with the alcohol from the beer.
Enjoy your meal!