My family has been making fajitas using the same recipe since I was about 6 or 7 years old. My mother found it in some issue of the Detroit Free Press, made some modifications, and we have been eating it ever since. When I was in high school, we used to take out 4-5 pounds of this stuff between the four of us.
I have modified the original recipe to add a little more spice. If you are familiar with my recipes, I don’t really use exact measurements, so season to your liking. I’ll do my best to give you estimates, but I am not the most organized person in the world.
Trust me when I tell you that these are the best fajitas you will ever have.
- 4 lbs boneless skinless chicken breasts
- 1 cup tequila
- 1/3 cup lime juice
- Canola Oil
- 1/2 White Onion minced
- 4 cloves garlic
- 2 tomatoes finely chopped (a can or two of Rotel will work as well)
- 1 cup fresh cilantro — This is what makes the recipe, I think. Use as much or as little as you like, but I usually keep it around 1 cup, finely chopped.
- 2 jalapenos minced — I include the seeds and membranes because I like the heat. If you don’t like the heat, just add the skins and throw away seeds and membrane.
- Cumin – 2 tsp — Don’t overdo it. This adds a smokey element to the dish.
- Cayenne Pepper – 1 tsp — Depending on how spicy you like it.
- Chili Powder – 1 tbsp
- Paprika – 1 tsp
- Basil – 1 tsp
- Cut chicken into small pieces to your liking and place in bowl.
- Add tomatoes, onions, garlic, jalapenos, and cilantro to bowl. Mix.
- Add all seasonings and mix.
- Add tequila, lime juice, and 1/3 cup of the Canola Oil. Mix.
- Let sit, covered, in the refrigerator for a minimum of 2-3 hours. The longer these sit the better they are. I would let them marinate over night.
- When ready, cook on high heat until chicken is done.
Serve with sour cream, cheese, and warm tortillas.