Chicken Or Beef Fajitas *** (Btvc62A)

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Title: CHICKEN OR BEEF FAJITAS *** (BTVC62A)
Categories: Poultry, Mexican
Yield: 10 Servings

0.50 c Vegetable oil
0.50 c Lime juice
1.00 c Tequila
0.25 c Tomato paste
2.00 Garlic cloves; minced
1.00 Whole jalapeno pepper
0.50 ts Salt
0.50 ts Chili powder
0.50 ts Cumin
1.50 lb Chicken breast*
10.00 Flour tortillas for fajitas
3.00 tb Vegetable oil
1.00 Large bell pepper; cut into
1.00 Large onion; cut into strips
1.00 Large tomato;cut into chunks

*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.

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