Ingredients
- 2 garlic (cloves)
- 2 jalapeno peppers
- 525 gr chicken breast (boneless)
- 120 ml olive oil
- 80 ml dry sherry
- 8 gr chili powder
- 4 gr cumin (ground)
Slice the chicken breast into long 1 cm widestrips. To make a marinade, drop the garlic cloves andjalapeno peppers through the feed tube of a foodprocessor with the chopping blade in place and themotor running until chopped finely (10 seconds or so).
Add the remaining ingredients and process untilsmooth (about another 10 seconds.) Pour the marinadeover the chicken and let marinate for 2 hours at roomtemperature or overnight in the refrigerator, turningoccasionally. Preheat the oven broiler.
Drain the chicken, reserving the marinade. Arrangethe chicken on a rack on a broiler tray and broil 8 cm from the heat source for 5 minutes; turn, bastewith marinade, and broil for another five minutes.
Serve with warmed tortillas, shredded lettuce,shredded cheese, chopped tomatoes and salsa verde.
