Recipe| 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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