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Ingredients:
1/2 cup Vegetable oil
1/2 cup Lime juice
1 cup Tequila
1/4 cup Tomato paste
2 Garlic cloves, minced
1 Whole jalapeno pepper
1/2 tsp Salt
1/2 tsp Chili powder
1/2 tsp Cumin
1 1/2 lb Chicken breast*
10 Flour tortillas for fajitas
3 tbsp Vegetable oil
1 Large bell pepper, cut into
1 Large onion, cut into strips
1 Large tomato, cut into chunks
Instructions:
*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.
Servings: 10
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." Erma Bombeck
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Chicken Or Beef Fajitas *** (Btvc62a) Recipe brought to you by Mexican Recipes To-Go
