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1 tb Chili powder
1 tb Minced garlic
1 ts Cocoa powder
Cayenne pepper; to taste
2 ts Salt
2 tb Tomato paste
1/2 c Tequila
1 1/2 lb Flank steak
Tortillas
Guacamole
Chopped tomatoes
Salsa
Chopped onions
Refried beans Cilantro

TO MAKE THE MARINADE, combine chili powder, garlic, cocoa powder, cayenne, salt, tomato paste and tequila in a blender or food processor and blend. Pour over the steak, mix everything to coat the steak well, cover and set in the refrigerator overnight. Light a grill. When the coals are white, carefully place the meat on the grill and cook to desired doneness. Place the grilled steak on a cutting board and slice diagonally across the grain into strips 1/2-inch thick. At the same time, warm the tortillas on the grill, turning once. Place tortillas in a covered bowl to stay warm. Place meat in a serving dish. Accompany with guacamole, chopped tomatoes, salsa, onions, refried beans and cilantro.


Jalapeno Chicken Fajitas

8 oz Boneless chicken breasts
1/4 c Lime juice
2 tb Water
1 Clove garlic
Jalapeno Flavor Process -
Cheese Product
Lettuce Green
onions
Tomatoes
Ripe olives
Flour tortillas

Marinate chicken breasts in lime juice, water and garlic. Broil or grill chicken; slice thinly and serve in flour tortillas with other ingredients.


4 boneless skinless chicken breasts, cut into strips (approx. 1 1/4 lbs.)
1/4 C. lime or lemon juice
1 garlic clove, minced
1 t. chili powder
1/2 t. cumin
2 T. oil
1 medium onion, sliced thinly
1 red, yellow, or green pepper, cut into strips
1 large tomato, cut into wedges
8 flour tortillas salsa
1 1/2 C. shredded cheddar cheese

Marinate chicken in juice, garlic and seasonings for 15 minutes.

Saute onion and pepper in oil in covered skillet to desired degree of softness. Remove vegetables to bowl.

Cook marinated chicken in skillet until chicken loses pink color. Add cooked onions and peppers, and tomato wedges. Mix and continue cooking until chicken is tender and everything is heated through.

Spoon mixture onto tortillas. Top with salsa and cheese.