Ingredients

• 1 kilogram of chicken fajitas.
• 10 guajillo chiles dried.
• 1 cup of white vinegar.
• 1 tablespoon of dried oregano.
• 1 tablespoon of grain salt.
• 1 cube of chicken concentrate.
• 1/2 tablespoon of black pepper ground.
• 1/2 tablespoon of cumin.
• 1/8 cup of sauce to season.
• Oil for frying.
• 500 milliliters of water.

Preparation

• We take the chile.
• We cut the tail.
• Lets unveil.
• We reserve.
• We place a deep pot on the fire.
• Add the water.
• We cover the pot.
• Let it boil.
• Add the chili peppers.
• We cover the pot.
• Let soften for 10 minutes.
• We put the blender.
• Add the chili peppers.
• Add the oregano.
• Add the cumin.
• Add the pepper.
• Add salt.
• Add the chicken concentrate.
• Add the seasoning juice.
• Add the vinegar.
• We blend perfectly.
• We place an extended refractory.
• Add the chicken fajitas.
• We bathe with the liquefied mixture.
• We stir several times ensuring that they are all impregnated with the marinade.
• We take the refractory to the refrigerator.
• Let stand for 2 hours minimum.
• We place a frying pan on the fire or griddle.
• Add enough oil and let it heat up.
• Add the fajitas.
• Let it fry for 15 minutes turning constantly.
• Remove and place on absorbent paper.

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