Added by andyellisuk | Fri 26 Jun 2009 @ 13:20
The secret of these Fajitas is the home made spice blend, which is 100% original and tastes just brilliant
I make a batch in a coffee grinder every few months, and keep it in the cupboard ready. I make these regularly for the extended family, everybody has their own special combination of ingredients. It's a great way to share a meal.
This recipe can be for 2 or for 20, just scale up/down the ingredients - the Chicken and Onion/Peppers can be prepared beforehand and kept warm in the oven if you have a large quantity to do.
We've had Fajitas all over the world, even Texas, and these are the best - honestly!!!
1/2 tsp Fantastic Fajita spice per chicken breast
(To make this, put spices in the following quantities/ratios into a coffee grinder and whizz up until finely ground - Scale up for larger quantities)
1 tsp Coriander seeds
1 tsp Ground Cinnamon
1 tsp Paprika (I use 50/50 Smoked and Ordinary Paprika)
1 chicken breast per person
Clove of Garlic, crushed
Juice of 1/2 Lime
White Wine, enough to cover meat (or red if using Beef instead of Chicken)
Salt and Pepper
1/2 Red Onion per person
1/2 Red Pepper per person
Tub of Salsa
Tub of ready made guacamole
Tub of Soured Cream
Crispy Onions (Fry Copped Onion on Low/Med until browned or shop bought)
Limes, cut into 1/8th wedges
Fresh Coriander Leaves, chopped
Jalapeno peppers, Fresh Chilli sliced, or Hot Chilli Sauce (e.g Nandos) (optional)
Fresh Wheat Tortillas or Wraps
1) Slice the Chicken Breast into strips or flatten between sheets of cling film. The authentic way is to "cook then slice", but it works just as well if you "slice and then cook", the presentation isn't as good but it's less fuss.
2) Marinate the Chicken Breast strips in the spice, garlic, Lime Juice, and Wine seasoned with salt and black pepper. Leave for 30 minutes minimum. Can be prepared up to 24 hours ahead.
3) Put the Onion/Pepper into a saucepan and drain the marinade from the chicken into it. Cover and simmer gently for 20-30 minutes adding more wine if it dries out. After 10 minutes add the sliced Red Pepper. Towards the end of the cooking time turn the heat up to reduce the remaining marinade and slightly caramelise the onion mixture. Make sure it doesn't dry out completely and burn.
4) Char-Grill using a ridged cast iron pan or best of all use a BBQ until just done, don't overdo it or it will be tough. Make sure than pan is very hot before you add the chicken to ensure you get the "blackened" taste.
5) Serve Chicken and Onion/Peppers on warmed plates.
6) Serve Tortillas warmed, 5 seconds per tortilla in a microwave works well
7) Each person assembles their own Fajita in their own way, folding a Tortilla around the Chicken, Onions/Pepper and "fixin's" of their choice from Salsa, Soured Cream, Guacamole, Cheese, Coriander, Jalapenos, Crispy Onions, Chilli Sauce and squeezed lime juice. Mmmmmmm!