For the marinade
1 cup dark Mexican beer, such as Negra Modelo
2 tablespoons dark sesame oil
1 tablespoon finely chopped garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
6 boneless, skinless chicken thighs
2 cups of your favorite guacamole
8-12 Taco size corn tortillas
1.Mix all of the ingredients for the marinade together in a small bowl.Place the chicken thighs in a large Ziploc bag and pour in themarinade. Seal the bag, removing as much air as possible, and place inthe refrigerator to marinate for 2 hours to overnight.
2. Removechicken from the refrigerator while lighting the fire. Light onechimney full of charcoal. When all the charcoal is lit and covered withgray ash, pour out and spread the coals evenly over the charcoal grate.Grill chicken until fully cooked and browned on both sides, about 4-5minutes per side. Remove from the grill and allow to rest for 5minutes. Cut chicken into thin strips.
3. While the chicken isresting, warm tortillas on the grill until pliable, about 30 seconds to1 minute per side. To assemble, spread a heaping spoonful of guacamolealong the middle of each tortilla. Pile with chicken slices and serve.