Pollo Fajitas con Guacamole
- avocados
- 3 Tbl white wine
- 6 Tbl butter
- 1 Tbl soy sauce
- 4 cloves garlic, minced
- 1 tsp black pepper, freshly ground
- 2 lb chicken breasts or thighs (Note: leaving the skin on produces a juicer chicken strip)
- Red onions, sliced in strips
- green bell pepper, cut into strips
- 20 flour tortillas, warmed
- Guacamole
- Pico de Gallo
- Sour cream, optional
- Prepare an indirect heat fire in a charcoal grill and oil the grill rack.
- In a small frying pan over medium heat, warm the wine for 1 to 2 minutes to burn off the alcohol. Add the butter and, once it melts, stir in the soy sauce, garlic and pepper. Cook for about 1 minute, and then remove from the heat.
- Dip the chicken pieces into the wine sauce, turning to coat. Palace the chicken on the grill rack and grill, turning once, until cooked through out when cut into with a knife, 4 to 5 minutes on each side.
- Transfer the chicken to a cutting board bone and skin chicken if desired and cut into finger-length strips.
- Serve the chicken strips on a warmed platter. Place the tortillas in a basket and the guacamole, sour cream and Pico de Gallo into bowls. Let guests assemble their own fajita-filled tortillas, adding the condiments as desired.
- Serves 6 to 8.
Recipe by Great Salsa Recipes at https://great-salsa.com/mexican-food/fajitas/
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