Fajitas: Chicken or Beef

1/2 cup vegetable oil
1/2 cup lime juice
1 cup tequila
1/4 cup tomato paste
2 garlic cloves; minced
1 whole jalapeno pepper
1/2 tsp salt
1/2 tsp chili powder
1/2 tsp cumin
1 1/2 lb chicken breast OR skirt steak; boneless, skinless, cut into strips
10 flour tortillas for fajitas
3 Tbs vegetable oil
1 large bell pepper; cut into strips
1 large onion; cut into strips
1 large tomato; cut 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.

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 Tbs oil. Add meat and cook, stirring constantly, 5 to 7 minutes or until meat 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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