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Ingredients:
1 1/2 lb Skinless, boneless chicken
-breasts
(cut in strips, no more than
-1/4" wide)
1 Whole med. size white onion,
-cut into strips or diced
2 tbsp Red chile powder
1 tsp Curry powder
1/2 tsp Ground cumin (optional)
1 Pressed garlic clove (or 3/4
-tsp. garlic powder)
1 tsp Salt (salt to taste if
-desired)
1 tsp Lemon and pepper, or 1 tsp.
-grated lemon peel
-(optional)
3/4 cup Water (or wine)
2 tbsp Olive oil
1 tbsp Vegetable oil
Instructions:
Recommended Fillings & Wrapper: Flour Tortillas, Cheddar Cheese,
Tomatoes Lettuce, Onion, Salsa. Preparation: In glass or stainless
steel bowl combine all ingredients except olive oil and vegetable
oil. Mix thoroughly to spread spices over chicken, water should be
completely absorbed, refrigerate for 1 hour. After refrigeration
add Olive oil, and stir until chicken is well coated with oil,
spice aromas will be noticeably lighter.
Heat Vegetable oil in non-stick pan, and add mixture, frying on
medium heat. Cover until water has separated from chicken, and is
boiling. Leave uncovered, on low heat, to simmer until almost all
water has evaporated. Total cook time is less than ten minutes, do
not overcook.
Place prepared mixture in center of flour tortillas, add cheese and
other fillings as desired (suggestions above). Fold in half, or roll
like burrito. Top with beans or spanish rice.
Serves 4-6.
Jeff's Spanish Cuisine (c) 1992
Servings: 4
Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)
More information:
Open Directory:
Spicy Recipes
Mexico
Looksmart:
Cooking
and Food
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