For an optional marinade:
2 boneless, skinless chicken breast halves
cut lengthwise in 1/2-inch strips
1/4 cup of cooking oil
1/4 cup of lime juice
1/4 cup of water
1 tablespoon of cilantro
1 tablespoon of garlic powder
1 teaspoon of ground cumin
Salt and pepper to taste
If you marinade the meat:
Place the meat strips in a bowl with 1/4 cup oil, lime juice, water, cilantro, garlic
powder, cumin, salt and pepper. Pour over chicken. Seal bag and marinate in the
refrigerator for 4 to 24 hours, turning occasionally.
Drain away the marinade and discard. Wrap tortillas in foil and heat in a 350-degree
oven for 10 minutes to warm.
|A restaurant favorite made at home
Try these with other meats, too
|The Main Courses Chef presents ...
at The Fatted Café
For the Vegetables:
1 tablespoon of cooking oil
1 medium onion, cut into wedges
1 medium green sweet pepper, cut into thin strips
1 15-ounce can of diced tomatoes, drained
Shredded cheddar or Monterrey Jack cheese
Dairy sour cream (optional)
For the Shells:
4 7-inch flour tortillas
Preheat some oil in a large skillet over medium-high heat. Cook and stir the onion
wedges in hot oil for 1 to 2 minutes. Add the pepper strips and cook for 1 or 2
minutes more, or till vegetables are crisp-tender. Remove vegetables to a dish for later.
Add meat strips to the hot skillet with a little more oil. Season with cumin, cilantro,
salt and pepper. Fry and stir for 2 to 3 minutes, or till tender and lightly browned.
Return all the vegetables to the skillet plus the tomatoes. Cook and stir a couple of
minutes, or until well heated through.
Fill tortilla shells with meat-vegetable mixture. Top with shredded cheese and
guacamole, sour cream or salsa to taste. Roll them closed and enjoy.
|You can use other meats like
beef steak with chili powder!