For the Marinade:

1/2 C. tomatoes
1/2 C. beer
1/2 fresh cilantro
1/2 C. yellow onion
8 cloves garlic, peeled
1/4 C. tequila
1/4 C. lime juice
3 T. olive oil
2 tsp. canned chipotle pepper

For the Fajitas:

1 lb. skinned & boned chicken breasts, cut into strips
1 lb. tiger shrimp, shelled and deveined
1 red onion, thinly sliced
2 pasilla pepper, seeded & sliced
8 flour tortillas, wrapped in foil

For the Salsa:

1 lb. tomatillos
4 cloves garlic, peeled
2 serrano peppers
1/2 C fresh cilantro, chopped
1/2 tsp. cumin
Salt and pepper to taste

For the Garnishes:

1 tomato, diced
1 avocado, peeled and diced
1 C. sour cream
1 C. red cabbage
1 can pickled jalepeños, drained (reserve juice)
1 tsp. oregano
1/4 C. queso añejo (dry cheese) crumbled

Heat oven to 300ºF to warm tortillas.

Place marinade ingredients in a food processor or blender and
blend until smooth.

Place shrimp and chicken in separate, non-reactive bowls (glass)
and cover each with half of the marinade. Cover and refrigerate.

Heat a dry griddle or cast iron skillet on medium-high heat. Place
tomatillos, garlic and serranos on the griddle and roast for about
5 minutes until their skins are blistered and dark brown.

Transfer salsa ingredients to a food processor or blender, blend
for no more than 5 seconds, so that salsa remains chunky.
Transfer to a bowl and add cilantro, cumin and salt and pepper.

Mix the cabbage, oregano and some of the reserved jalapeño
juice. Arrange cabbage mixture and other garnishes on a serving
platter. Clean and reheat the griddle.

With a slotted spoon rustle up some shrimp and chicken, letting
the excess marinade drain off, toss onto the hot griddle. Add the
red onion and pasilla pepper. If griddle is hot enough, you’re in for
a two minute ride.

Place tortillas in oven to warm, being careful not to overheat.
Wrap fajitas filling in warm tortillas, add salsa and garnishes.

Servings: 4

B-man :wink: