Ingredients: 8 tortillas
3 tablespoons lemon juice,
1/4 cup oil,
1 teaspoon ground cumin
1 teaspoon garlic powder,
1/4 teaspoon crushed hot peppers,
1 teaspoon red pepper,
1/4 teaspoon pepper,
1 teaspoon salt
3 pieces of chicken breast without skin and bones,
1 onion finely chopped,
3 peppers cut into strips,
17.6 oz (500 g) thinly chopped mushrooms.
Mix all the marinade ingredients and add the chicken cut into thin strips. All good mix and put in a plastic bag in the freezer or in a bowl that can be covered and leave at least 2 hours in the fridge, or preferably overnight. Fry the prepared chicken for twenty minutes. The finished chicken leave aside and in the chicken oil fry the onion for about ten minutes until gets golden brownish colour. Add mushrooms into the onions and fry until water disappears from the mushrooms. At the end, add pepper and fry for a few minutes being careful not to boil. When the vegetables are cooked add the chicken and mix all.
While vegetable is frying, warm tortillas in the way to roll them in aluminium foil and place in a preheated oven at 356 ºF (180 ºC) and let them to warm up for about 15 minutes. Fill tortillas with prepared stuffing and serve.