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.
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?
