| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Mexican |
Poultry, Mexican |
10 |
Servings |
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 |
ts |
Salt |
| 1/2 |
ts |
Chili powder |
| 1/2 |
ts |
Cumin |
| 1 1/2 |
lb |
Chicken breast* |
| 10 |
|
Flour tortillas for fajitas |
| 3 |
tb |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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