José DeJesus is the Trillest (true/real) cooker you will ever meet. He is a dynamic, energetic, ambitious and a culinary creative/entrepreneur who relishes in his passion for simple food with exceptional technique, flavor and nostalgic memories. José turned his passion into a career by attending culinary school at the Art Institute of NYC. With over 13 years of experience, he has had the opportunity to work with numerous talented and prolific chefs in New York City. He's also had the opportunity to work with restaurants such as Ouest, Deutche Banks Executive Dining Room, and Il Pesce at Eataly. He began to work as a private chef, appearing as a guest popup chef for Dinnerlab and joining underground cooking competitions. José prides himself in building his path as a self made Underground Chef by putting himself in positions to be seen and noticed.
'QUE FUEGO TROPICAL TACOS'
- 4 chicken thighs, no bone, skin off
- 1 sprig of rosemary
- ¼ medium white onion, diced)
- ¼ cup fresh scallion, chopped
- 2 cloves garlic, smashed
- 3 sprigs of fresh cilantro
- 1.5 tablespoons garlic powder
- 1.5 tablespoons of onion powder
- 4 sprigs of fresh thyme
- 2 teaspoons salt
- ½ teaspoon pepper
- 2 tablespoons of oil
- 1/2 cup chicken stock
- 1 pack flour or corn tortillas
- 1/2 cup cotija cheese
- 1 can Que Fuego
- 1/2 each Red & Yellow Peppers
- 1/2 Jalapeno
- 6 sprigs Cilantro chopped
- 1/2 Red onion
- 1/2 Mango
- 1/4 pineapple
- (all diced small)
- 1/4 cup Pineapple juice
- 1 tablespoon red wine vinegar
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- Mix all together, season to taste
- 1 pack soft shell flour tortillas
- Cilantro for garnish
- In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, garlic and onion powder, thyme, rosemary, cilantro, oil, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
- Pour in the beer; add the crushed garlic, stock powder and salt; turn the chicken skin side down; cover with foil and refrigerate for 4-6 hours.
- Heat the oil in a medium skillet over medium heat until shimmering, season the chicken with salt and pepper then sear the chicken.
- Reserve the other ingredients.
- Cook for 5 minutes, until browning. Then add the rest of the ingredients from the marinade and sauté for 4-5 minutes until fragrant.
- Deglaze the pan with 1 can of the Que Fuego beer and let simmer on medium heat for 4 minutes.
- Add your chicken stock, mix and let braise for about 30 minutes. Branding liquid should reduce a bit.
- Remove chicken and shred with a fork and add back to the braising liquid.
- Lastly let cool down for a few minutes and shred the chicken.
- Save that crispy skin for garnish. Keep warm in a little bit of the braising liquid.
- For the Mojo: add all ingredients to a stainless steel bowl and taste and adjust if needed.
- Warm up tortillas in a sauté pan over medium low heat. When warmed build your tacos starting with chicken then a nice amount of the Mojo garnish with fresh form cilantro and cotija cheese.
- To level it up get a small shallow fry pan filled half way with oil over medium heat quickly fry tortillas, drain excess oil in bowl with paper towels fold tortillas in half and build your taco.
Que Fuego, April's release in our Up and Comers series, isn't just a sweet & spicy India Pale Lager with pineapple & carolina reapers.
It's also a multi-borough mega-collab with Brooklyn's Señor Lechuga Hot Sauce and 4 Uptown chefs and mixologists -- each of whom contributed a recipe to pair perfectly with the sweet heat you're holding.
To get to this page again from the beer itself -- featuring design by Perico Limited's Jose Ruiz -- just scan the QR code on the side.
Tap the links above for each recipe, or scroll down for more on the Up and Comers series and where you can find our beer close to you right now (or have it delivered to your door).