Chicken or beef fajitas *** (btvc62a)

Yield: 10 servings

Measure Ingredient
½ cup Vegetable oil
½ cup Lime juice
1 cup Tequila
¼ cup Tomato paste
2 \N Garlic cloves; minced
1 \N Whole jalapeno pepper
½ teaspoon Salt
½ teaspoon Chili powder
½ teaspoon Cumin
1½ pounds Chicken breast*
10 \N Flour tortillas for fajitas
3 tablespoons Vegetable oil
1 \N Large bell pepper; cut into
1 \N Large onion; cut into strips
1 \N Large tomato;cut into chunks

*Boneless, skinless breast, cut into strips; or skirt steak.

In a glass bowl or baking dish, combine ½ cup oil, lime juice, tequila, tomato paste, garlic, jalapeno, salt, chili powder, and cumin. Blend well. Add chicken, cover, and marinate in refrigerator at least 6 hours or overnight. Wrap tortillas in aluminum foil. Bake 15 minutes while preparing fajitas. Remove chicken from marinade. In a large, heavy skillet over medium-high heat, heat 3 Tbl oil. Add chicken and cook, stirring constantly, 5 to 7 minutes or until chicken is done. Add bell pepper and onion and cook 3 minutes more along with tomatoes, just until vegetables are crisp-tender. Serve with tortillas, guacamole, sour cream, salsa, and grated cheese.

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