1/2 c  Vegetable oil
1/2 c  Lime juice
1 c  Tequila
1/4 c  Tomato paste
2    Garlic cloves; minced
1    Whole jalapeno pepper
1/2 ts Salt
1/2 ts Chili powder
1/2 ts Cumin
1 1/2 lb Chicken breast*
10    Flour tortillas for fajitas
3 tb Vegetable oil
1    Large bell pepper; cut into
1    Large onion; cut into strips
1    Large tomato;cut into chunks

*Boneless, skinless breast, cut into strips; or skirt steak.

In a glass bowl or baking dish, combine 1/2 cup oil, lime juice, tequila,
tomato paste, garlic, jalapeno, salt, chili powder, and cumin. Blend well.
Add chicken, cover, and marinate in refrigerator at least 6 hours or
overnight. Wrap tortillas in aluminum foil. Bake 15 minutes while
preparing fajitas. Remove chicken from marinade. In a large, heavy skillet
over medium-high heat, heat 3 Tbl oil. Add chicken and cook, stirring
constantly, 5 to 7 minutes or until chicken is done. Add bell pepper and
onion and cook 3 minutes more along with tomatoes, just until vegetables
are crisp-tender. Serve with tortillas, guacamole, sour cream, salsa, and
grated cheese.