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Chicken or Beef Fajitas
| Ingredients | |||
| 1/2 | cup | vegetable oil | |
| 1/2 | cup | lime juice | |
| 1 | cup | tequila | |
| 1/4 | cup | tomato paste | |
| 2 | each | garlic cloves, minced | |
| 1 | each | whole jalapeno pepper | |
| 2 | teaspoon | salt 2 ts chili powder | |
| 2 | teaspoon | cumin | |
| 2 | pound | chicken breast* | |
| 10 | each | flour tortillas for fajitas | |
| 3 | tablespoon | vegetable oil | |
| 1 | each | large bell pepper, cut into | |
| 1 | each | large onion, cut into strips | |
| 1 | each | large tomato,cut into chunks | |
Directions: | |||
| *Boneless, skinless breast, cut into strips; or skirt steak. In a glass bowl or baking dish, combine 1/2 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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