MMMMM----- Recipe via Meal-Master (tm) v8.05
  Categories: Poultry, Mexican
       Yield: 10 Servings
    0.50 c  Vegetable oil
    0.50 c  Lime juice
    1.00 c  Tequila
    0.25 c  Tomato paste
    2.00    Garlic cloves; minced
    1.00    Whole jalapeno pepper
    0.50 ts Salt
    0.50 ts Chili powder
    0.50 ts Cumin
    1.50 lb Chicken breast*
   10.00    Flour tortillas for fajitas
    3.00 tb Vegetable oil
    1.00    Large bell pepper; cut into
    1.00    Large onion; cut into strips
    1.00    Large tomato;cut into chunks
    *Boneless, skinless breast, cut into strips; or skirt steak.
   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 Tbl oil.  Add
   chicken and cook, stirring constantly, 5 to 7 minutes or until
   chicken 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.