Fajitas with guacamole

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 100 ml beer
• 8 tortilla(s) or corn pancakes
• 4 tomatoes (vine tomatoes)
• ½ head of iceberg lettuce
• 200 ml tomato puree
• 2 tsp sugar
• 1 tsp chili paste
• 150 g Cheddar cheese, grated
• 5 tbsp oil (corn oil)
• 200 ml red wine
• 4 cl tequila
• 5 tbsp lime juice
• 3 tbsp brown sugar
• 3 cloves garlic
• 1 red chili pepper(s)
• 1 tbsp coriander, freshly chopped or from the jar
• 2 tsp cumin
• 3 avocados
• 2 limes
• 100 ml sour cream
• 3 cloves garlic
• 2 tomatoes (vine tomatoes)
• ½ onion(s) (vegetable onion)
• 1 tbsp coriander, freshly chopped or from the jar
• 2 tsp chili sauce or a few dashes of Tabasco
• ½ tsp cumin

Instructions

Working time approx. 1 hour 5 minutes; Rest time approx. 4 hours; Total time approx. 5 hours 5 minutes

Prepare the ingredients. First, prepare the fajita marinade. Finely grate the garlic cloves, deseed and finely chop the chili. Mix with the coriander and cumin. In a food processor, combine the wine, tequila, oil, lime juice, and brown sugar, while adding the seasoning. Cut the chicken into strips, mix with the marinade, and let marinate in the refrigerator for 4-8 hours. Prepare the guacamole. Finely grate the garlic. Peel and roughly chop the avocados, place them in a bowl, pour over the lime juice, add the garlic, and blend everything until smooth. Then stir in the cream and season with coriander and chili sauce. Finely chop the onions, dice the tomatoes, and mix in. Chill briefly to absorb the marinade. Drain the fajitas (reserving the marinade). Fry in a hot pan until crispy, then deglaze with the marinade and beer, stirring to allow both to absorb the marinade. Mix the tomato puree with the sugar, heat, and season with chili paste. Heat the tortillas in the oven at 180 degrees Celsius. Wash and chop the iceberg lettuce, and dice the tomatoes. On each tortilla, add 2-3 tablespoons of tomato puree, fajita meat, cheese, lettuce, and tomatoes. Then tightly roll the tortillas, place two on each plate, and serve with a generous dollop of guacamole. Serve with a salsa as a second sauce, garnish with a few jalapeno chili rings, and serve with a beer, margarita, or red wine.