Who has the best receipe for Mexican Chicken Fajitas?!
Answers: Its my signature dish but I must admit to using packet seasoning (Old El Paso & Discovery mixed together), but I don't really go for the jar stuff because I think it should be a fairly dry mixture to go in the tortillas. Let me know what you think?
here u are all got the high votes by the ppl tat has tried them!
chicken steak fajita - 90 votes
3/4 lb top sirloin steaks
2 tablespoons olive oil
1 tablespoon lime juice
1 garlic clove , finely minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon hot pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
8 flour tortillas (8 inch/20 cm)
1-2 onion , we usually use approx. 1-2 depending on size (however much you like,enough to make a good mix with the peppers)
2 small sweet peppers , of your choice (green, red, or yellow)
Toppings
salsa
sour cream
shredded cheese
chopped tomatoes
Directions
1Slice steak into thin strips.
2In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
3Add beef strips and stir to coat, set aside.
4Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
5Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
6In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
7Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
8Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
9Return onions and peppers to skillet; stir for about one minute.
10To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.
chicken fajita - 25 votes
1/4 cup lime juice
1 teaspoon minced garlic
1 teaspoon chili powder
1/2 teaspoon cumin
2 whole chicken breasts , cut in strips
1 medium onion , sliced
2 small bell peppers , cut in strips
1/2 cup salsa
12 8-inch flour tortillas
2 cups shredded cheddar cheese
Directions
1In small bowl, mix mix first 4 ingredients.
2Add chicken and marinate for 15 minutes.
3In skillet, cook onion and chicken with marinade for 3 minutes.
4Add peppers, saute for 3 minutes.
5Stir in salsa.
6Divide among tortillas.
7Top with cheese.
8Roll up and serve.
tex-mex fajita
1 cup beer
1/2 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon hot sauce
3 cloves garlic , minced
1 sweet onion , cut into 1/2 inch-thick slices
1 green bell pepper , halved
6 skinless boneless chicken breast halves
flour tortillas
Toppings
salsa
sour cream
shredded cheese
chopped avocados
Directions
1Whisk together first 7 ingredients until well blended.
2Place onion and bell pepper in 1 zip-top bag; add 1/2 cup beer mixture.
3Seal, turning to coat.
4Chill 1 hour.
5Place chicken in remaining zip-top bag; add remaining beer mixture.
6Seal, turning to coat.
7Chill 1 hour, turning once.
8Drain chicken, discarding marinade.
9Grill chicken and onion, covered with grill lid, over high heat (400° to 500°) 5 to 6 minutes on each side.
10Grill bell pepper 5 minutes.
11Cut chicken into thin slices, and cut bell pepper into thin strips.
12Serve chicken, onion, and bell pepper with flour tortillas.
13Serve with desired toppings.
14*1(1 1/2-pound) package flank steak may be substituted for chicken.
15Marinate 4 hours.
16Grill flank steak 10 minutes on each side.
Recipe Ingredients:
1/4 cup Oil
1/2 cup Lime Juice
1/2 cup Tequila
2 cloves Garlic
1 Jalapeno Chili
1/2 tsp. Salt, Cumin and Chile Powder
1-1/2 lbs. Chicken Breast
10 Mission? Fajita sized Flour Tortillas
3 Tbsp. Oil
1 Bell Pepper
1 Onion
1 Tomato diced
Sour Cream, Guacamole and Salsa as desired
Recipe Instructions:
1. In a glass bowl or baking dish, combine 1/2 cup oil, lime juice, tequila, garlic, jalapeno, salt, chili powder and cumin. Blend well. Add chicken, cover and marinate in refrigerator for a least 6 hours or overnight.
2. Remove chicken from marinade. In a large skillet over medium-high heat, heat 3 tbs oil. Add chicken and cook, stirring constantly, 5 to 7 minutes or until chicken is done.
3. Slice bell pepper and onion into thin strips. Add bell pepper and onion and cook 3 minutes more, just until vegetables are crisp-tender.
4. Serve with tortillas, guacamole, sour cream, salsa and cheese. Garnish with diced tomato.
Enjoy this delicious Rio Grande fajitas Mexican recipe!
I heard General Santa Anna was a very good cook, but never had time to write down this particular recipe as he devoted all his time to invading Texas
Rhapsody's recipe has a waste of perfectly good Tequila. Suggest you drink the Tequila and just follow the rest of her recipe.
Lupita's Mexican Restaurant near Chicago.
Do you want me to take you there?
the recipe below is simple but works well, it makes a basic powdered mix, just use it as you'd normally use your bought packet mix
you can tweak the ingredients to suit your personal taste & have your own 'secret' mix
1 Tablespoon cornflour/cornstarch
1/4 - 1 teaspoon pure chilli powder (up to 2 teaspoons if using compound)
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
1 teaspoon crushed chicken stock cube/stock powder
1/2 teaspoon onion powder
1/2 teaspoon ground cummin
1/4 teaspoon garlic powder
adapted from Taco Bell's Fajita Seasoning