Fajitas with Guacamole

Summary

Ingredients

• 400 g chicken breast fillet (s)
• 100 ml beer
• 8 tortilla (s) or corn pancakes
• 4 tomato (s) (vine tomatoes)
• 0.5 ½ head iceberg lettuce
• 200 ml tomato puree
• 2 teaspoons sugar
• 1 teaspoon chilli paste
• 150 g cheddar cheese, rated

For the marinade:

• 5 tablespoon oil (corn oil)
• 200 ml red wine
• 4 cl tequila
• 5 tablespoon lime juice
• 3 tablespoon sugar, brown
• 3 cloves garlic
• 1 chilli pepper (s), red
• 1 tablespoon coriander, freshly chopped or from a glass
• 2 teaspoons cumin

For the cream: (guacamole)

• 3 avocado (s)
• 2 lime (s)
• 100 ml sour cream
• 3 cloves garlic
• 2 tomato (s) (vine tomatoes)
• 0.5 ½ onion (s) (vegetable onion)
• 1 tablespoon coriander, freshly chopped or from a glass
• 2 teaspoons chili sauce or a few dashes Tabasco
• 0.5 teaspoon ½ cumin

Print Recipe Pin Recipe

Instructions

1. Prepare the ingredients. First prepare the fajita marinade. To do this, finely grate the garlic cloves, core the chilli and weigh finely. Mix with the coriander and cumin. Mix the wine, tequila, oil, lime juice and brown sugar in the moulinette while adding the seasoning mixture. Cut the chicken into strips, mix with the marinade and leave to marinate in the refrigerator for 4-8 hours.
2. Prepare the guacamole. Finely grate the garlic. Peel and roughly chop the avocados, place in a bowl, pour the lime juice over them, add the garlic and puree everything finely. Then stir in the cream and season with coriander and chili sauce. Finely chop the onions, dice the tomatoes and mix in, refrigerate briefly and let soak in.
3. Drain the fajitas (collect the marinade). Fry them in a hot pan until crispy, then deglaze with the marinade and beer and let both soak in while stirring. Mix the tomato puree with the sugar, heat and season with the chili paste. Heat the tortillas in the oven at 180 degrees. Wash and chop the iceberg lettuce, dice the tomatoes.
4. Put 2-3 tablespoons of tomato puree, fajita meat, cheese, lettuce and tomatoes on top of the tortillas. Then roll up the tortillas tightly, put 2 each on a plate and serve with a good whiff of guacamole.
5. If necessary, add a salsa as a second sauce, a couple of jalapeno chili rings as a garnish and accelerator, and beer, margarita or red wine as possible drinks.