Fajitas
4 chicken breast halves
3 bell peppers
2 medium onions
2 tomatoes
cilantro
juice of 4-5 limes
1/4 c. red wine vinegar
1 T soy sauce
1 T light molasses
1 T chopped fresh cilantro leaves
2 cloves garlic, minced
1/2 t. ground cumin
1/2 t. pepper
1 T oil
orange juice
white wine
flour tortillas
toppings (grated cheddar cheese, shredded iceberg lettuce, diced tomatoes, guacamole, sour cream, salsa, sliced green onions, etc.)
1. Slice the bell peppers, onions, chicken, and beef into long strips. Chop tomatoes into cubes and chop the cilantro.
2. Mix together the next eight ingredients for the marinade. Marinate the meat for at least 1 hour or overnight.
3. In a large frying pan, heat the oil. Add bell peppers and onions. Stir fry for several minutes. Add the meat and marinade to the pan and continue stir frying. As soon as the chicken is done, add the tomatoes, orange juice, and wine. Cook another minute until warmed and serve.
4. Turn off the heat and cover the fajitas. Set up your toppings and heat up the tortillas with a damp paper towel in the microwave, using a tortilla warmer container works well.
Note: I tried this recipe with beef (London broil) and red wine, but it wasn't as good as the chicken version. The amount of orange juice and wine will vary, but be careful not to use too much.
3 bell peppers
2 medium onions
2 tomatoes
cilantro
juice of 4-5 limes
1/4 c. red wine vinegar
1 T soy sauce
1 T light molasses
1 T chopped fresh cilantro leaves
2 cloves garlic, minced
1/2 t. ground cumin
1/2 t. pepper
1 T oil
orange juice
white wine
flour tortillas
toppings (grated cheddar cheese, shredded iceberg lettuce, diced tomatoes, guacamole, sour cream, salsa, sliced green onions, etc.)
1. Slice the bell peppers, onions, chicken, and beef into long strips. Chop tomatoes into cubes and chop the cilantro.
2. Mix together the next eight ingredients for the marinade. Marinate the meat for at least 1 hour or overnight.
3. In a large frying pan, heat the oil. Add bell peppers and onions. Stir fry for several minutes. Add the meat and marinade to the pan and continue stir frying. As soon as the chicken is done, add the tomatoes, orange juice, and wine. Cook another minute until warmed and serve.
4. Turn off the heat and cover the fajitas. Set up your toppings and heat up the tortillas with a damp paper towel in the microwave, using a tortilla warmer container works well.
Note: I tried this recipe with beef (London broil) and red wine, but it wasn't as good as the chicken version. The amount of orange juice and wine will vary, but be careful not to use too much.
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