fajitas are soooo easy.
Okay, fasten your seat belts, get out your popcorn, this is gonna be a
I live in Texas and can tell you the real way to make delicious chicken
(or beef) fajitas.
- Chicken Fajita Seasonings (see
- 1 bottle or can beer
- 2 Bell peppers
- 1 Medium onion
- 2 avocados - not the slick
- 1 small lemon
- Cheese - Colby, American or
co-jack (see recipe)
- Picante Sauce or Salsa (whichever
- Sour Cream
- FLOUR Tortillas
if you are going to grill them outside or "stir-fry" them.
Decide if you are going to use chicken breasts or thighs. Either way,
de-bone and skin the chicken. Or do like I do and cheat, I buy the
boneless-skinless chicken tenders.
If you are going to grill the chicken, leave it in big pieces (or it will
fall through the grill!). If you are going to stir-fry it, cut it into
Sprinkle your chicken liberally with "Chicken Fajita
Seasonings". Yes, that's right, so simple, isn't it? You can probably
find the seasonings in the "Spices and Seasonings" section of
your grocery store. If not, call the Adams Extract Company in Austin, Tx
(512-282-1100) and find out where you can get it. Or try the Bolner's
Fiesta Brand Spices.
Place the chicken in a bowl and cover liberally with beer. Okay, yes, you
do have to pour the beer out of the can or bottle onto
the chicken. Place the chicken in your refrigerator for a few hours to
In the meantime, slice up bell peppers and onions, sprinkle them with the
fajita seasonings and set aside.
Cut open a few avocados, scoop out the meat and mash with a fork (the
meat, that is). You will want to add a few drops of lemon juice to your
avocados and might want to add a bit of chopped onion. Guess what, you
just made guacamole!!! Put it in a fancy bowl and put it in the fridge
Grate some cheese. (We Texans prefer a mixture of Monterrey Jack and
Colby. It's sometimes called "co-jack".) Put it in a fancy bowl
and refrigerate it, too.
Get out your picante sauce or salsa, whichever you prefer, put it in
another fancy bowl and stick it in the fridge. Now, don't go buying that
NEW YORK stuff, only the Texas stuff will do!
Put some sour cream in yet another fancy bowl and stick it back in the
And set out your tortillas so they will be room temp.
Fire up the grill or wok or electric skillet or whatever ya plan to use!
NOW HERE'S WHERE IT GETS REALLY DIFFICULT!
Take your chicken out of the fridge and the beer, put it on the grill,
sprinkle it with more fajita seasonings, and a LITTLE (you donít want
more than a pinch or two!) chopped Cilantro and keep turning it
occasionally until it is good and done.
At the same time as your chicken is grilling. Tear off a good size piece
of foil, spray it with non-stick spray. Now be sure not to spray it over
your open fire - you'll have a blow-torch! Now, put that piece of foil on
the grill and "stir-fry" your onions and peppers on the foil.
They are done when the onions are clear and the peppers are limp.
Or, take your chicken out of the fridge and the beer. Sprinkle the chicken
with more fajita seasonings. "Stir-Fry" the chicken with the
peppers and onions as this gives it all a much better flavor. Hey, and
it's a lot less clean up!
Okay, the chicken and peppers and onions are almost done....
Put the tortillas on a plate, cover with a paper towel and nuke them for
about 10-15 seconds to warm them. Only do about 5 at a time. This takes a
few minutes, but warm tortillas are the best! Once they are warmed, wrap
them in a fancy towel or cloth and put them on a fancy plate and put them
on the table.
Now, get out your picante, cheese, guacamole and sour cream and put them
on the table.
If ya grilled your chicken, now's the time to slice it into 1/2"
strips. Put your chicken in one fancy bowl and the peppers and onions in
yet another fancy bowl. (Have ya run out of fancy bowls, yet?) And put
them on the table.
As ya have no more room on your table (unless you have the ponderosa size
table), you might as well sit down and eat!
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