| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Mexico, Poultry |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Oil |
| 1/2 |
c |
Lime juice |
| 1 |
c |
Tequila |
| 1/4 |
c |
Tomato paste |
| 2 |
|
Garlic cloves |
| 1 |
|
Jalapeno chili |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Chili powder |
| 1/2 |
ts |
Cumin |
| 1 1/2 |
lb |
Chicken breast |
| 10 |
|
Flour tortillas |
| 3 |
tb |
Oil |
| 1 |
|
Bell pepper |
| 1 |
|
Onion |
| 1 |
|
Tomato |
|
|
Sour cream |
INSTRUCTIONS
Mince garlic. Cut bell pepper and onion into strips. Cut tomato into
chunks. 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. Preheat oven to 350F. 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, just until vegetables are
crisp-tender. Serve with tortillas, guacamole, sour cream, salsa, and
cheese. Shared by Garry Howard From Hyatt Regency at Gainey Ranch
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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