Chicken fajitas

Chicken fajitas
For the chicken:
1/4 cup lime juice
1/4 cup olive oil
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
6 cloves garlic
1 teaspoon ground cumin
4 dried chiles de arbol, stems removed
Salt and black pepper, to taste
2 pounds boneless, skinless chicken breasts or thighs

For the fajitas:
2 tablespoons vegetable oil, divided
2 bell peppers, seeds and stem removed, thinly sliced
1 medium yellow onion, thinly sliced
Salt, to taste
12 flour tortillas
Pico de gallo
Sour cream

In a blender, mix together the lime juice, olive oil, balsamic vinegar, Worcestershire sauce, garlic, cumin, and chiles de arbol. Blend until smooth, and add salt and black pepper to taste. Pour the marinade over the chicken, and marinade refrigerated for at least one hour.

To make the fajitas, drain the chicken from the marinade. In a large, heavy skillet, heat up 1 tablespoon of oil on medium heat. Add the chicken, and cook covered for about 5 minutes per side, or until the internal temperature is 160 degrees. Remove the chicken from the skillet, and allow to rest for 10 minutes.

Meanwhile, add the remaining 1 tablespoon of oil to the skillet, and cook the bell pepper and onion slices on medium heat until tender and soft, about 7-10 minutes. Add salt to taste. While the peppers and onions are cooking, heat up the flour tortillas by either cooking each one over a burner or in a hot, dry skillet for about 15 seconds per side or until they puff.

Slice the chicken and serve with the bell peppers, onions, warm flour tortillas, guacamole, pico de gallo and sour cream, so people can make their own tacos.

Yield: 4-6 servings

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