Chicken Fajitas

1/4 cup vegetable oil
10 pounds chicken white meat, cut into strips
3 ounces minced garlic
1 quart lime juice
2 cups water
2 ounces chicken base
3/4 ounce cilantro leaves, whole, finely chopped (see notes)
1 tablespoon black pepper
1 teaspoon red pepper, crushed
1 1/2 tablespoons salt
38 ounces onions, sliced
12 ounces green bell peppers, cut in 1-inch long strips
8 ounces red bell peppers, cut in 1-inch long strips
8 ounces yellow bell peppers, cut in 1-inch long strips
50 ten-inch flour tortillas (or 100 6-inch)
Servings: 50
1. Heat oil to 350°F in tilting or large fry pan. Add chicken and garlic. Stir-fry until chicken begins to brown.

2. Add liquids, herbs, and spices to chicken. Cook until liquid evaporates and chicken is done, above 165°F.

3. Add onions and pepper. Stir-fry until tender-crisp.

4. Heat tortillas to soften. Keep covered. Do not allow to dry out. Serve 4 oz meat mixture on one 10-inch or two 6-inch tortillas.

5. Serve with condiments: Guacamole, shredded Monterey Jack cheese, shredded lettuce, sour cream, Salsa, sliced black olives, sliced jalapeños.

Servings: 50