Beer Chicken Breasts
Mexican Meat Recipes
Mexican beef recipes
CHICKEN OR BEEF FAJITAS
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1 / 2 cup vegetable oil
1 / 2 cup lemon juice
1 cup Tequila
1 / 4 cup tomato paste
2 cloves garlic – minced
1 jalapeno chile Total
1 / 2 teaspoon salt
1 / 2 teaspoon chili powder
1 / 2 teaspoon cumin
1 1 / 2 pounds chicken breast *
10 flour tortillas fajitas
3 tablespoons vegetable oil
1 large bell pepper – cut into
1 large onion – cut into strips
1 large tomato – cut into pieces
* Boneless, skinless breast, cut into strips, or skirt steak.
In a glass bowl or baking dish, mix 1 / 2 cup oil, lime juice, tequila, tomato paste, garlic, jalapeno, salt, chili powder and cumin. Mix well.
Add chicken, cover and marinate in refrigerator at least 6 hours or
overnight. Wrap tortillas in paper aluminum. Bake for 15 minutes while
preparing fajitas. Remove chicken from marinade. In a large skillet over medium-high heat, heat 3 Tbl oil. Add the chicken and cook, stirring constantly, for 5-7 minutes or until chicken is done. Add the pepper and onion and cook 3 minutes more along with tomatoes, just until vegetables are crisp. Serve with tortillas, guacamole, sour cream, salsa and grated cheese.
Meat Tacos Chile
1 / 4 cup chili powder
6 cloves garlic – crushed
5 tablespoons strained fresh lime juice
3 tablespoons olive oil
1 tablespoon cumin
2 1 / 2 pounds stew meat cut into 1 / 2
28 oz Italian plum tomatoes
Drained and crushed
2 cups Beef broth
12 oz bottle of dark beer
1 large onion, chopped
2 jalapeno peppers – minced
Pack of 10 oz. corn frozen – thawed and
25 Pimento stuffed green olives
1 / 2 cup peppers – drained chopped
Salt and pepper
20 Taco shells
12 oz Sharp cheddar cheese – shredded
1 / 2 Bunch romaine lettuce – Chopper
4 tomatoes, seeded and chopped
Heat or mild salsa
1 cup cream
Mix chili powder, garlic, lemon juice, 3 tablespoons. olive oil and cumin in a
large bowl form a paste. Add beef and mix until coated. Refrigerate 24 hours, stirring occasionally. Place rack in lower third of oven and preheat to 350 degrees F. Combine marinated beef, canned tomatoes, broth and beer in a Dutch oven.
Bring to a boil over high heat. Cover, transfer to oven and bake for 45
minutes. Uncover and continue baking until meat is tender, about 45 minutes. Cool, shred meat and return to cooking liquid. Cover and
refrigerate overnight.
Heat 3 tablespoons. oil in a heavy skillet over medium-low.
Add onion and jalapenos then cover and cook until onion is tender and
brown, stirring occasionally, about 15 minutes. Strain the meat in the skillet cooking liquid, bring to boil. Reduce heat and cook until sauce thickens and reduces to 1 / 2 cup, stirring occasionally, about 50 minutes.
Mix the meat. (You can prepartum be a day ahead and refrigerated.) Add
corn, olives, red peppers and and stir over medium heat until hot
, About 5 minutes. Season with salt and pepper to taste. A
Preparation: Half of tacos filled with beef mixture.
Top tomatoes with cheese, lettuce and chopped. Serve immediately,
pass the salsa and sour cream separately.
Note: The same filling also works on chimichangas and enchiladas, spoon and is delicious on toasted rolls hamburger. You can also freeze.
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Gabriel Femi Emmanuel rights on recipes around the world and you can download over 25000 recipes from his website @ http://www.foryourrecipes.totalh.com/index.htm
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