2) Continue to cook the chicken and deglaze with beer, water and lime juice, add salt and pepper and leave to simmer for 45 minutes until the chicken begins to fall off the bone. Remove the chicken and cool. Remove the bones and remaining skin and shred with forks.
3) In the same saute pan, reduce the mixture until thick. Remove the mixture from the pan, add the remaining oil and potatoes and fry the potatoes until crispy. Add the onion and pepper mixture and the shredded chicken.
4) Press the mixture together as it cooks and form into 1cm thick cake. Flip over to brown both sides. Top with diced tomatoes and queso fresco and serve.