| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Skinless; boneless chicken breasts |
| 1/4 |
c |
Bottled taco sauce (tabasco or the like) |
| 3 |
tb |
Lime juice (best if real limes used) |
| 3 |
tb |
Tequila |
| 2 |
|
Jalapeno peppers; seeded and minced |
| 1 |
|
Crushed dried habanero |
| 2 |
|
Cloves garlic; minced |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ground cumin |
| 12 |
|
Flour tortillas |
|
|
Salsa |
|
|
Guacamole |
|
|
Shredded lettuce |
|
|
Sour cream |
|
|
Shredded cheese |
|
|
Pico de gallo |
INSTRUCTIONS
ACCOMPANIMENTS
Rinse chicken breasts and pat dry. Trim off any fat or gristle. In a
large bowl, combine taco sauce, lime juice, tequila, jalapenos, garlic,
salt, and cumin. Add chicken and toss to coat. Cover and marinate, tossing
occasionally, 1 to 2 hours at room temperature, or up to 12 hours
refrigerated.
Prepare a hot fire. Set chicken on an oiled grill 4 to 6 inches from
heat. Grill, turning and basting with marinade several times, until chicken
is white throughout but still moist, 8 to 10 minutes. Let stand 3 to 5
minutes before cutting or tearing into large strips.
While chicken is standing, heat tortillas directly on grill for 20 to 30
seconds per side, or wrap in foil in 2 packages, 6 tortillas to a package,
and warm, turning several times, 3 to 5 minutes.
To serve, put chicken strips on tortillas. Top with salsa, guacamole,
shredded lettuce, and sour cream. Roll up and eat.
Serving Suggestions: Serve with "Black Bean Salad" and top shelf
margaritas!
AT986@FREENET.CARLETON.CA
(WARD TOMLINSON)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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