This is an easy, go-to weekday meal that packs a lot of flavor and textures.
You can get creative here....there are no rules! But if you need a starting place, here's what we used in our bowls:
Basmati Rice (cooked by bag instructions)
Black beans (warmed up on stove)
Radish cut into coins
Chicken thighs cooked and shredded, seasoned with Mexican seasoning of choice
Spicy mayo (optional)
Hot sauce ie Chalua or Lechosa's (not optional) :)
Lime for garnish
Basically, you built your bowl in layers.....and when you're ready to eat, I like to mix it up just a bit in the bowl and go to town!
The Beer Pairing: IPA's are a classic Mexican fare pairing for me. Especially American or West Coast ones with citrusy, grapefruity hops! This certain beer from Scofflaw clocks in at 7.5% abv with a slightly hazy profile. Not bone dry, just a hint of juice to offset the bitterness. The hops are definitely piney, citrusy, and grapefruity, complementing and contrasting the dish. That makes for one interesting and tasty dining experience!
Cheers, ya'll! Enjoy.
Welcome to my blog! I want to show the world a simple meal paired with craft beer can elevate their dining experience to unique levels. Cheers!