SPICY CHICKEN:

2 whole chicken breasts, skinned and boned
1/2 tsp. ground cumin (adjust to taste)
1 1/2 tsp. ground red chili (California or New Mexico)
1/2 tsp. crushed oregano or thyme
1/4 tsp. garlic powder
1/2 tsp. salt
2 tbsp. olive oil
3 garlic cloves, minced
1 jalapeno chile, seeded and minced (wear gloves)
1/2 - 3/4 c. beer
12 corn tortillas

Cut the chicken breasts crosswise into 1-inch strips.

Blend the cumin, chile, oregano and garlic powder and salt together and rub generously over the strips. If you like it spicy, the amounts of the spices may be increased slightly to your taste.

Heat 1 tablespoon of the oil in a heavy 12-inch skillet with a lid. Briefly sauté 1 cup of chicken at a time over medium heat.

When the chicken is golden, remove and add the next batch of chicken. Add more oil as needed.

When all the chicken has browned, pour off the excess oil from skillet, and return chicken to skillet. Add the garlic and jalapeno (omit jalapeno or use less if you or your guests prefer a less spicy dish).

Pour in 1/2 cup beer. Cover and reduce heat to low. Check every 5 minutes, turning the chicken in the beer. If the liquid cooks away too fast, add 1/4 cup more beer. Simmer for 15 minutes, at which time the chicken will be coated with a spicy beer glaze.

Spoon mixture into tortillas and top with green or red salsa, grated cheeses and chopped crisp iceberg lettuce, if desired.

12 tacos.

CREAMY GREEN SALSA:

1/2 lb. tomatillos
1 or 2 jalapeno chilies, seeded (wear gloves)
1 garlic clove
1/3 c. onion, chopped coarsely
1 1/4 c. chopped cilantro
2 tsp. white wine (or other) vinegar
1/2 tsp. salt
1 c. sour cream or plain yogurt
1 tsp. coarsely ground chile

Remove and discard the dry husks from the tomatillos and rinse in warm water. Place on a large plate and microwave on high power for several minutes or steam over boiling water for 4 minutes. Place the tomatillos in a food processor, add jalapenos, garlic, onion and cilantro. Pulse until coarsely chopped. Add the vinegar and salt.

Pour mixture into a bowl and stir in the sour cream.

Before serving, sprinkle the top with ground chile, 2 cups.

Variation: Ancho or Chipotle peppers may be substituted for jalapenos.