1 medium yellow onion, minced
2 cloves garlic, minced
2 tablespoons olive oil
2 chipotle peppers canned in adobo, finely chopped
½ cup ketchup
1 lime, juiced
2 tablespoons honey
18 ounces beer
4 boneless skinless chicken breasts
36 slider buns
Remove the chicken breasts from the cooking liquid and allow them to cool slightly. When cool enough to handle, shred the chicken using two forks.
Bring the cooking liquid to a boil and cook until it has reduced by about half and thickened slightly. This should take about 15 minutes.
When your sauce has reduced, mix in the shredded chicken and cook for 3-5 minutes until heated through. Spoon your spicy pulled chicken onto slider rolls and top with bacon-queso guacamole and serve immediately.
1½ limes, juiced
1 clove garlic, minced
¼ cup red onion, minced
4 slices cooked thick-cut bacon, crumbled
½ cup crumbled queso fresco
3 tablespoons freshly chopped cilantro
fresh ground pepper
Slice the avocados in half and remove the pits. Score each avocado half with a knife and spoon the avocado out of its skin into a mixing bowl. Squeeze lime juice over the avocado and mash it with a fork. Mix in the minced garlic, red onion, bacon, queso fresco and cilantro and season with salt and fresh ground pepper to taste. Cover tightly with plastic wrap until ready to use.