Chicken Fajitas Recipe

Number of Portions: 50

Ingredients:

  • 2 c. Vegetable Stock
  • 1/4 c. Cornstarch
  • 2 c. Vegetable Oil
  • 2 c. White Vinegar
  • 1-1/2 c. Sugar
  • 1 Tbsp. + 1 tsp. Black Ground Pepper
  • 1Tbsp. + 1 tsp. Granulated Garlic
  • 2 Tbsp. Chili Powder
  • 1-1/4 tsp. Ground Cumin
  • 2 tsp. Dried Oregano
  • 9 lb. Raw, Boned, Skinless Chicken Breast, 1/2″ Slices
  • 2 lb. + 2 oz. Canned Liquid Pack Whole-kernel corn, drained or Frozen Whole-Kernal Corn
  • 12 oz. Fresh Onions, diced
  • 8 oz. Fresh Green Peppers, diced
  • 1 lb. Canned, Diced Tomatoes, drained
  • 1 lb. Canned Salsa
  • 50 – 8″ Flour Tortillas

Instructions:

  1. Dissolve the cornstarch in the vegetable stock.
  2. Heat over medium heat until thickened. Cool.
  3. Add the oil to the cooled, thickened stock mixture.
  4. Combine the vinegar, sugar, pepper, granulated garlic, chili powder, cumin, and oregano in a bowl. Whisk into the stock mixture.
  5. Pour marinade over the sliced chicken. Marinate overnight in the refrigerator.
  6. Drain the chicken. Discard any leftover marinade.
  7. Prepare no more than 50 portions per batch.
  8. Preheat grill to 350 degrees. Add 9 lb. of the sliced chicken and saute’ about 10 minutes. Saute’ remaining chicken. Remove to steam-table pan (12″ x 20″ x 2.5″).
  9. Combine corn, onions, green peepers, canned tomatoes, and salsa in pot. Cook 5 lb. 8 oz. (3 qt.) of this mixture over low heat until vegetables are heated thoroughly, about 5 minutes. Add to cooked chicken.
  10. For each serving, place (½ cup) of filling on each tortilla . If desired, fold or roll tortilla over filling.

(Source: USDA “What’s Cooking” – Chicken Fajitas)