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
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
