Ingredients
- 1/2 c. Vegetable oil
- 1/2 c. Lime juice
- 1 c. Tequila
- 1/4 c. 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 lbs Chicken breast
- 10 Flour tortillas for fajitas
- 3 tbsp Vegetable oil
- 1 Large bell pepper, cut into
- chunks
- 1 Large onion, cut into strips
- 1 Large tomato, cut into chunks
Preparation
Step 1
1. boneless, skinless breast, cut into strips (or skirt steak can be used).
2. In a glass bowl or baking dish, combine ½ c. oil, lime juice, tequila, tomato paste, garlic, jalapeno, salt, chili powder, & cumin.
3. Blend well.
4. Add chicken, cover, & marinate in refrigerator at least 6 hours or overnight.
5. Wrap tortillas in aluminum foil.
6. Bake 15 min. while preparing fajitas.
7. Remove chicken from marinade.
8. In a large, heavy skillet over medium-high heat, heat 3 tbl oil.
9. Add chicken & cook, stirring constantly, 5 to 7 min. or until chicken is done.
10. Add bell pepper & onion & cook 3 min. more along with tomatoes, just until vegetables are crisp-tender.
11. Serve with tortillas, guacamole, sour cream, salsa, & grated cheese.