Name: Chicken Fajita Taco Dorado
Yield: Makes 12 large tacos.
Cuisine: Mexico
Ingredients: ½ red onion, peeled and cut lengthwise into strips; 1 poblano or Anaheim chile, charred, peeled, seeded as for rajas, and cut into 1-inch dice; 1 teaspoon kosher salt; 2 large cloves garlic, peeled and thinly sliced; 1 red bell pepper, cored and cut into ½-inch dice; 1 tablespoon olive oil; 1 tablespoon blanco tequila; 12 ounces boneless, skinless chicken breast or thigh meat; 1 tablespoon fresh-squeezed lime juice; 1 tablespoon chopped cilantro; ½ teaspoon dried Mexican oregano; Corn tortillas; 1 cup shredded Jack cheese; ½ teaspoon crushed red chiles

Preparation info

Makes
12
large tacos.

Difficulty
Easy

Appears in

Amor y Tacos

By Deborah Schneider

Published 2010

About

The fajitas popular today are a fairly recent Tex-Mex invention, based on simple Mexican cowboy food—grilled skirt steak. As good ideas will, fajitas quickly spread across the country (with varying degrees of success), and today chicken is the preferred fajita meat in the United States. Prepared in the pulchritudinous dorado style (lightly fried and layered with melted cheese), the chicken is exceptional. The meat stays moist and tender, savory with chiles and garlic, bright with lim