So they aren’t technically speaking Mexican, they are considered Tex-Mex. Apparently, fajitas, as we know them today, were first introduced around the 1940’s. Mexican ranch workers were given some of the less tender cuts of meat, specifically skirt steak, when a cow was butchered so they marinated the meat in citrus and spices to tenderize. Originally fajitas were made exclusively from skirt steak, today we call anything made with fajitas spices a fajita. I just call them delicious.
This is one of my go-to meals when I need to feed a crowd. Everyone loves fajitas, add a little guacamole and sour cream and you have an easy meal that you can get on the table in about 30 minutes.
I make a couple batches of the seasoning mix to speed up the prep.
- 2 limes juiced
- 2 t cumin
- 1/2 tsp. cayenne pepper
- 2 t chipotle powered
- 1 T crushed oregano
- 1 T chili powder
- 2 t coriander
- 4 chicken breasts boneless and skinless
- Kosher salt
- Freshly ground black pepper
For the Fajitas
- 1 T extra-virgin olive oil
- 1 green bell peppers thinly sliced
- 1 red or orange bell peppers thinly sliced
- 1 poblano pepper large
- 1 large sweet onion thinly sliced
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Cut chicken into strips.
Mix spices together in a bowl or jar
Toss chicken with fajita seasoning mix and juice of 1 lime
Cover and refrigerate while you prep the fajitas vegetables
In a dutch oven or a large skillet ( I personally use an electric wok so I can cook on sear, I like a little char on my veggies and chicken), over medium heat, heat olive oil
Season bell peppers, poblano, and onion with salt and pepper and juice of 1/2 a lime.
Cook bell peppers, poblano, and onion until they soften and start to become soft about 5-6 minutes.
Remove from the skillet and set aside
Add more olive oil and add chicken. Keep the temperature on medium high
Add veggies on top of the chicken
Let chicken cook undisturbed for 6 minutes, you want to get a little bit of caramelization.
Toss and continue cooking for another 6-10 minutes until a little charred.
Squeeze 1/2 a lime and serve immediately with tortillas, guacamole, and sour cream.
Substitute beef, pork or shrimp for a little variety. Or create your own combo.
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I love serving homemade meals and entertaining, but I don’t love spending all my time in the kitchen… Sound familiar? I’ll share my shortcuts for getting delicious, healthy food on the table – easy, fast & stress-free. All of my recipes have been tested on family and friends. We love them and I hope you will too.
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