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Fajitas Okay, fasten
your seat belts, get out your popcorn, this is gonna be a long one......
Decide 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 1/2" strips. 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, heck, call me, I will buy some & send it to you. 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 marinate. 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 until later. 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 fridge. 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 don’t 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! Buena Comida! |
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