Title: Chicken or Beef Fajitas *** (Btvc62a)
Categories: Poultry Mexican
Yield: 10 Servings

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

*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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