Now, I’m going to go all food geeky on you. Did you know that “fajitas” are a nonsensical item? The term “fajita” used to apply to a tough cut of meat from the belly of a cow. This originated in Mexico with the term arracheras, and the term fajita was used for the same thing in the U.S.
For our part, were trying to relay the vibrance of modern Mexican food, and this sums it up – albeit sterotypically. While the following recipe uses chicken, you could go a little more traditional and use beef – a rump steak will do nicely.
Mexican Fajitas Recipe – Ingredients
- 2 Chicken Breasts
- 2 Bell Peppers (Capsisums) – Go for red and green for a mix
- 1 chilli – deseeded if wished, to reduce the spiciness.
- 1 onion – peeled, and chopped into strips (half the onion through it’s base, and cut stips from there).
- 1 tablespoon lime juice
- Zest of 1/2 lime
- 1 tablespoon Paprika powder
- Salt and Pepper
- 4 Tortilla Wraps
Mexican Fajitas Recipe – Method
- Cut the chicken into thin strips approximately 2cm by 10cm, but don’t worry about accuracy. Cut the chicken against the grain (patterning on the meat).
- Cut the chilli as above, but into very small strips perhaps 2mm wide. Deseeding will reduce the heat of the fajitas, but who would want to do that?
- Combine the chicken in a bowl with the lime juice/zest, salt/pepper as desired, and the paprika. Add a few drops of Tabasco, again as much as desired. Mix together and leave for at least one hour to marinate
- Heat some corn (or other) oil in a frying pan until smoking, and add the chicken until cooked through.
- Add the onion, peppers and chilli, and cook until softened. The whole mix should be a brown colour.
Heat the fajita wraps according to instructions, and serve direct to guests. Leave the fajita mix in a bowl on the table, and allow people to make their own fajitas by filling and rolling.