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1. Preheat oven to 350.
2. Wrap 3 stacks of 4 Corn Tortillas, in foil and place in the oven to warm.
3. Note: If you heat tortillas all in one stack, they heat unevenly, the middle will be cold and the outside overdone
4. Warm for about 15-20 minutes.
5. This is about as long as the dish takes to make so they should be perfect.
6. Start with the Salsa prep so you can pop it in the refrigerator to stay cool and crisp.
7. In a large mixing bowl, combine 1 Tbsp olive oil, rice vinegar, 1 Tbsp lime juice, brown sugar, ½ tsp salt, ¼ tsp pepper, and whisk together well.
8. Add chopped Jalapeño chile, chopped Fresno chile, chopped cilantro, and whisk again to spread the jalapeño seeds and cilantro evenly throughout.
9. Next add the red bell pepper and purple onion, and with a spatula fold everything together well.
10. Finally, add the bananas and fold together until well distributed making sure not to over mix and beat-up the bananas.
11. Cover and place in the refrigerator.
12. In a large skillet on medium heat, warm 2 Tbsp of olive oil, then add the minced Chipotle peppers, the Chipotle molé, tomatoes, ¼ tsp salt, ¼ tsp pepper, and 1 Tbsp lime juice.
13. Stir well and begin to simmer.
14. As soon as the mixture is bubbling, add the Chicken Fajitas, and the ¼ cup of brown ale.
15. Simmer uncovered to cook off liquid for about 5 minutes until the chicken is warm.
16. While that simmers, start getting the toppings together.
17. Slice the Jicama into ¼ inch thin strips, and set aside for toppings.
18. Crumble the Queso Fresco and set aside for toppings.
19. Chop some more Cilantro and set aside for toppings.
20. When the chicken is done - set-up the Taco Bar!
21. More fun to have everyone make their own!
22. To plate the perfect taco, fill the bottom ⅓ of a corn tortilla with chicken, sprinkle lightly with Queso Fresco to melt, no need to load it up
23. Next, add a layer of crunchy jicama slices, then top the whole thing with banana salsa.
24. Enjoy, things are about to get spicy!

Watch Us Make It!