Ingredients (4 fajitas)

300 g di chicken breast
200 g canned corn
100 g onion
4 chipotle peppers in adobo sauce
2 tablespoons extra virgin olive oil
lager beer
4 corn tortillas

Preparation

To prepare the chicken fajitas with corn and chipotle chili, first peel and chop the onion and fry it in a pan with two tablespoons of olive oil.

Wash the chicken meat, cut it in small pieces and put them in the pan when the onion begins to soften.

Cook over high heat for about 15 minutes, then add the chopped chipotle peppers in adobo sauce and the canned corn drained from its preserving liquid.

Continue cooking until the chicken is tender, stirring with a wooden spoon and adding, if necessary, a splash of beer to prevent the food from drying out excessively.

Heat the corn tortillas in a large frying pan and make the fajitas by placing on the center of the tortillas a few spoonfuls of chicken, corn and chipotle chili, then folding the edges to close it.

Serve the chicken fajitas with corn and chipotle chili just ready, piping hot.