| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Chicken, Mexican/tex |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Fresh lime juice |
| 1 |
tb |
Each: chopped garlic and black pepper |
| 6 |
tb |
Olive oil |
| 4 |
tb |
Chopped cilantro |
|
|
Salt and pepper to taste |
| 2 |
lb |
Boneless, skinless chicken breasts |
INSTRUCTIONS
Combine lime juice, garlic, pepper, oil, cilantro, salt and pepper.
Marinate chicken covered in refrigerator 1 hour or as long as overnight.
Grill on barbecue grill (over mesquite if desired) until done. Cut in
bite-size strips. Place on warm flour tortillas and add desired toppings --
shredded lettuce, tomato, salsa, pico de gallo, guacamole and/or sour
cream. Makes 4 to 6 servings. "From Chronicle files, May 1986. The recipe
is from La Mansion del Rio in San Antonio. " By Lou Parris
<lbparris@earthlink.net> on May 13, 1997
Recipe by: Houston Chronicle, May, 1997 Posted to MC-Recipe Digest V1 #620
by Lou Parris <lbparris@earthlink.net> on May 26, 1997
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