| 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
A Message from our Provider:
“Man is surrounded by the wonders of God.”