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This recipe was uploaded by andyellisuk
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) 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!