Flaming chicken fajitas
Submitted by peter on 10 October 2006 - 9:11pm.
I know it is a bit odd a Brit publishing a fajitas recipe, but this is the result of many years of extensive research both in restaurants and on the Web. Fajitas are a very serious business.
I think I have honed this to be the best I have had, better even than I had in San Diego. Of course if you have better, do invite me over to try.
These quantities serve 3 to 4.
Ready
For the maranade
- The juice and pulp of 1 lime
- ¼ cup of tequila — not the good stuff
- ¼ cup light olive or canola oil
- A generous handful of roughly chopped fresh cilantro
- 2 cloves of garlic, smashed and roughly chopped
- 1 small green chilli, finely chopped
- 2 tsp cumin seeds, toasted and ground
- 2 true red peppercorns, ground (or black pepper)
- A pinch of salt
The main event
- 2 or 3 chicken breasts
- 1 large onion, sliced into ¼” segments
- 1 red bell pepper, deseeded and sliced into ¼” strips
- 1 yellow or orange bell pepper, as above (optional)
- A little oil, preferably in a spray container
To finish
- 1 shot of tequila
- ½ lime
- A good sprinkling of chopped fresh cilantro
Serve with
- Guacamole - there are plenty of choices here, just don’t buy it ready made
- Salsa or Pico de Gala
- Sour cream (optional)
- Monterey Jack cheese, grated
- Flower tortillas, 2-3 per person
Set
- Mixing cup
- Plastic food bag
- Ridged Griddle plate
- Tongs
Go
The day before (or an hour before of you’re just not that organized)
- Mix all the marinade ingredients together in an oversized teacup, or any other suitable bowl. Remember to set aside some of the cilantro for later.
- Cut the chicken into ¼ inch strips, across the fiber of the meat.
- Place the chicken in a bag and pour in the marinade.
- Seal the bag with a tie or clip removing most of the air.
- Squidge the meat about a bit through the bag to ensure it is all coated.
- Refrigerate overnight (or leave out if you did not preprepare), re-squidging and turning every now and then.
To cook
- Heat the griddle plate.
- In a bowl, spray the onions and peppers with a little oil.
- Griddle the vegetables until they have softened slightly and browned, then remove them to a bowl.
- Lay the chicken strips carefully on to the griddle. Cook for 3-4 minutes turning occasionally.
- Return the vegetables to the griddle and mix well.
- To heat the tortillas follow the instructions on the package. As I usually forget them until I get to this point, I go for the microwave method.
To show off
- With some very good gloves, transfer the griddle plate to the center of the table onto robust heat-proof mats or a trivet.
- When everyone is watching, pour on the tequila and carefully light with a candle lighter at arms length
- After the flames have gone out, squeeze on the lime and sprinkle the remaining cilantro
To eat
- If you don’t know how to eat fajitas, why the hell did you make them?
Re: Flaming chicken fajitas
Submitted by advert on 25 December 2009 - 3:28am.
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