Ingredients 1/2 cup vegetable oil 1/2 cup lime juice 1 cup tequila 1/4 cup tomato paste 2 each garlic cloves, minced 1 each whole jalapeno pepper 2 teaspoon salt 2 ts chili powder 2 teaspoon cumin 2 pound chicken breast* 10 each flour tortillas for fajitas 3 tablespoon vegetable oil 1 each large bell pepper, cut into 1 each large onion, cut into strips 1 each large tomato,cut into chunks Directions: *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.