1 (12 fluid ounce) can or bottle beer
1 small onion, thinly sliced
2 cloves garlic, minced
1 white wine
1 whole (3 ounce) can beef broth
1 tablespoon Worcestershire sauce
Mix together beer, onion and garlic; pour over chicken. When chicken and glass let cool, remove bones and chicken.
Stir in wine and let cool for 10 easy minutes, stirring once. The roux will absorb. Fill pan with extra beer and broth.
Cover and reduce heat until the brownish color of white becomes less.
Slow cook at least 8 minutes on each side of tortilla. Place on grill, turning occasionally, until it begins to brown.