Yield: 10 servings
|½ cup||Vegetable oil|
|½ cup||Lime juice|
|¼ cup||Tomato paste|
|2 \N||Garlic cloves; minced|
|1 \N||Whole jalapeno pepper|
|½ teaspoon||Chili powder|
|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.