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1 lb chicken breast tenders
Marinade
⅓ cup lime juice
1 tsp salt
1 tsp ground cumin
1 tsp chili powder
2 Tbsp avocado oil
12 oz. Negro modelo or other Mexican beer
Cheese sauce
8 oz grated extra sharp cheddar cheese
8 oz (1 cup) milk
2 tsp sodium citrate
Corn tortilla chips
Pico de gallo
Avocado in lime juice
Sour cream
Chopped cilantro
Valentina brand hot sauce
Combine marinade ingredients and mix well. Add chicken to marinade and let sit for 30-60 minutes at room temp.
Heat cast iron skillet over high heat until very hot. Empty chicken and all of marinade to skillet and let chicken sera for 2 minutes before moving. Brown chicken until golden on both sides.
Add beer and let it come to a simmer. Remove chicken and let cool for ten minutes before cubing. Continue to cook beer until reduced to a syrupy glaze. Remove from heat and add cubed chicken and toss to coat well.
Heat milk in medium sauce pan over medium high heat. When bubbles start to form around edges, stir in sodium citrate and stir until completely dissolved. Add cheese and handful at a time, whisking until smooth after each handful. Reduce heat to low and keep warm until ready to serve.