Fajitas with Peppers and Beer Carmelized Onions

I can't remember what magazine I got the marinade out of it's been so long. You can opt to slice the chicken after it's marinated, but shredding it really soaks up the flavors. And don't skip the onions! They are sooooo delicious. I manipulated the onion recipe out of a "cooking with beer" cookbook from my mom--one of those small ones you pick up at the grocery checkout. I usually cook the onions while the chicken is cooking; peppers can be started after about 20 minutes into it. Another KEY is warming the tortilla shells on a cast iron skillet. It truly makes a tasteful difference. And last but not least, after you place the chicken, peppers, and onions on the just browned shells, top with cilantro.

Fajitas with Peppers and Beer Carmelized Onions

Marinade:

1 cup lime juice
2/3 cup beer
4 t chili powder
2 t ground cumin
1 t dried oregano
1 t salt
1/2 t black pepper
4 garlic cloves, minced

Combine all ingredients with about 4-6 chicken breasts cut in half each. Marinate overnight. I like to put everything in a ziploc and turn it over in the morning for even soaking. Place chicken and marinade in a pan and simmer in the sauce until cooked through, maybe 15 minutes. Pull each half breast out of the pan and shred with two forks. When all breasts are shredded, spoon some of the cooked marinade over it and toss to coat. You don't want the chicken to be dripping, but heavily moistened.

Onions:

2 large onions, sliced thin

2 T butter

1 T sugar

3/4 c beer (I used Budweiser; any stout would be good)

Melt butter in large skillet over medium heat. Add onion and sugar. Cook , stirring occasionally until onion is soft and golden brown, about 18-20 minutes. Increase heat to med-high and stir beer in. Cook until beer has evaporated, about 5-6 minutes.

Slice red, yellow, and/or green peppers. In skillet toss with olive oil, salt, and pepper until crisp tender. Serve with fajitas.

Don't forget to warm your tortilla shells and add the cilantro!!!