make the green sauce, then get the tortillas ready to heat up and grate the cheese.  make the spicy chicken last.  we had these soft tacos with piles of strawberries on the side.  I increased the quantity of spices on the chicken but that's pretty much all I changed, I promise.

this is very good and interesting in that it'll remind you of middle eastern flavors - I think it's the cumin in the chicken and the cool, oniony, dairy-based sauce.  yum.

spicy chicken
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a pound of skinless boneless chicken breasts
1-1/2 teaspoons ground cumin
4 teaspoons ground red chile (california or new mexico)
1-1/2 teaspoon crushed mexican oregano (I used my old friend menudo mix)
1 teaspoon garlic powder or granulated garlic
1 teaspoon salt
a little oil
2 minced cloves of garlic
1 large jalapeño, seeded and minced
1/2 - 3/4 cup beer
corn tortillas
grated monterey jack
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cut the chicken breasts crosswise into 1/2-inch strips.  mix the cumin, red chile, oregano, garlic powder and salt together.  sprinkle / rub / apply the spice blend generously to the chicken strips - use it all.
heat a tiny bit of oil in a 12" skillet which has a lid.  cook the chicken briefly in the skillet a few strips at a time so as not to crowd it.  after it's golden on both sides, remove to a bowl and keep cooking chicken til it's all done.
add the minced garlic and jalapeño to the skillet and put the chicken back in.  pour in a half cup beer.  cover, reduce heat to low, and cook 15 minutes, checking and turning the chicken strips over every 5 minutes.  if the liquid cooks away too fast, add a little more beer.  at the end of the cooking time, the chicken will be coated with a spicy beer glaze.
eat in warm flour tortillas with grated cheese and the green sauce below, and shredded lettuce too if you like.

creamy green salsa
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1/2 pound tomatillos
2 jalapeños, seeded
1 clove garlic
1/3 cup onion, cut in big pieces
1/4 - 1/2 cup cilantro
2 teaspoons white vinegar
1/2 teaspoon salt
1 cup sour cream
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remove and discard the tomatillo husks.  rinse tomatillos with warm water, remove stem and a bit of the core.  put on a dinner plate, cover with a paper towel, and microwave 3 min on 600watts.  put the tomatillos in the blender with the jalapeños, garlic, onion and cilantro.  blend.  add vinegar and salt.  pour into a bowl and stir in the sour cream.  makes 2 cups - too much for the chicken recipe, so you'll have some left to do something else with.  maybe grill something and get some pita?