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Chicken Fajitas like Mama Ninfas

2 12 lbs boneless skinless chicken breasts
3 tablespoons white wine
6 tablespoons butter (I've omitted this ingredient with success when watching calories)
1 tablespoon soy sauce
2 cloves garlic, minced
1 teaspoon fresh ground black pepper
20 flour tortillas (the fresher, the better)
sauteed onions or marinated onion (see recipe below)
pico de gallo
tomatoes, slices
green bell pepper, rings
2 cups beef stock
14 cup soy sauce
2 dried arbol chiles, crushed or 2 fresh jalapenos, chopped
2 large onions, sliced into thin rings


Prepare the grill (indoor or out) or the broiler. Pound the chicken breasts to 3/4 inch thickness, and set aside. Heat a heavy skillet over high heat for 3- 4 minutes. Pour the wine into the skillet, and boil it for 1- 2 minutes to evaporate the alcohol. Reduce heat to medium. Stir in soy sauce, garlic, and pepper, and cook until they are just combined, about 1 minute. Add butter and stir until just melted. Remove skillet from heat. Dip the chicken breasts into the sauce, and turn them to coat thoroughly. Place breasts 3- 4" from heat source, or on in-door grill. Cook a few minutes until done to your taste. Remove from the heat and let it sit for about 5 minutes. Slice the breasts into slim finger length strips. To assemble the fajitas, pile a platter high with the chicken strips, and accompany the platter with tortillas, onion, pico de gallo, guacamole, tomatoes and bell pepper rings. Let everyone help themselves. For each serving, fill a tortilla with some of the chicken and portions of the garnishes. Marinated onions: Reduce the stock to 1 cup in a small sauce pan. Add soy sauce and chiles; stir. Place onions in a medium bowl and pour the marinade over them. Cover the bowl and refrigerate it for several hours or overnight. Present the onions cold as a garnish, or heat them in the top of a double boiler and serve warm. They'll keep at least 10 days.

Source: www.food.com