Tequila-Fired Chicken Fajitas
Casual-dining chain Chevys was one of the originators of sizzling fajitas. When a platter is brought to the table, the fajitas still attract a lot of attention. For this rendition, the chicken is marinated in tequila and served with an "open-face" tamale.
6 oz. tequila-marinated chicken breast
1/4 oz. achiote marinade
6 oz. cooked, sliced habanero onions*
1 oz. mango-habanero salsa
Cilantro sprig, for garnish
1 corn husk
1 1/2 oz. sweet corn tamalito
1/2 oz. tequila gold
3 flour tortillas
Cooked rice and black beans
- Grill tequila marinated chicken breast on both sides to 165°F to ensure nice grill marks. Brush both sides with achiote marinade.
- On clean, hot sizzle platter, place habanero onions end to end. Slice chicken breast against the grain on the bias; spread it across onions. Top with mango salsa and cilantro sprig.
- For service, place corn husk on platter and fill with tamalito (corn meal mush). At tableside, pour tequila into sizzle platter on one side of onions; light tequila to flame. Serve fajita platter with tortillas, rice and beans.
*Cook sliced onions with a few drops habanero chile sauce in oil until tender.