Mexican recipes
Chicken fajitas (chicken fahitas) with lime and tequila
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40 min
Serves 4
Ingredients
- 1 1/2 lb chicken breasts (cut into thin stripes) 680 g chicken breasts (cut into thin stripes)
- For the chicken marinade For the chicken marinade
- 1/2 cup vegetable oil 120 ml vegetable oil
- 1 cup tequila 240 ml tequila
- 1/2 cup lime juice 120 ml lime juice
- 1/4 cup tomato paste 60 ml tomato paste
- 2 garlic cloves, minced 2 garlic cloves, minced
- 1 whole jalapeno pepper, sliced finely 1 whole jalapeno pepper, sliced finely
- 1/2 tsp chili powder 2.5 ml chili powder
- 1/2 tsp cumin powder 2.5 ml cumin powder
- 1/2 tsp paprica powder 2.5 ml paprica powder
- 1/4 tsp black pepper 1.2 ml black pepper
- 1/2 tsp salt 2.5 ml salt
- 3 tbsp vegetable oil 44 ml vegetable oil
- 1 medium green bell pepper, cut into strips 1 medium green bell pepper, cut into strips
- 1 medium red bell pepper, cut into strips 1 medium red bell pepper, cut into strips
- 1 medium orange bell pepper, cut into strips 1 medium orange bell pepper, cut into strips
- 1 large onion, cut into rings 1 large onion, cut into rings
- 12 flour tortillas 12 flour tortillas
Method
In a mixing bowl combine 1/2 cup of vegetable oil, tequila, lime juice, minced garlic,
tomato paste, jalapeno, chili powder, cumin and salt. Stir well until all ingredients are blended. Add the chicken pieces, cover with plastic wrap and
marinate in the refrigerator for at least 6 hours (the longer the marinate time, the better).
Remove the chicken from the marinate. In a large, heavy skillet over medium to high heat, heat the 3 tablespoons of vegetable oil. Add the chicken and cook, stirring constantly, for about 5 minutes or until chicken is done. Add the green , red and orange bell peppers and onion and cook for 3 minutes more, stirring constantly. The vegetables should not overcook - they should still be a bit crisp.
Serve with warm tortillas, sour cream, guacamole sauce, salsa, grated cheese and extra jalapeno sliced peppers.
Remove the chicken from the marinate. In a large, heavy skillet over medium to high heat, heat the 3 tablespoons of vegetable oil. Add the chicken and cook, stirring constantly, for about 5 minutes or until chicken is done. Add the green , red and orange bell peppers and onion and cook for 3 minutes more, stirring constantly. The vegetables should not overcook - they should still be a bit crisp.
Serve with warm tortillas, sour cream, guacamole sauce, salsa, grated cheese and extra jalapeno sliced peppers.
Cook's notes
To warm up the tortillas, wrap them in aluminum foil and bake them in the oven for about 15 minutes or place them in a microwave oven at highest setting for about 20 seconds each.
If the above dish is too hot for you, you can ommit the jalapeno pepper and / or the chilli powder.
If the above dish is too hot for you, you can ommit the jalapeno pepper and / or the chilli powder.
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