Here’s my recipe for Mexican fajitas. Don’t be intimidated by the list of ingredients - the method is pretty simple really and gives excellent results. One word of warning, go easy on the lime. It’s easy to get carried away with them, and you don’t want the sauce to end up being too rich. For extra flavour, it’s best to marinate the meat beforehand (step 1), but this is not essential. If you can’t be bothered with this, just skip this step.
I would suggest that if you’re going to invest your time and effort into trying this recipe, always use the best ingredients you can get because it’ll be worth it! I personally don’t use packet mixes or tinned ingredients! Fresh is best.
STEP 1: Marinate the meat
- 4-5 large garlic cloves, crushed
- 1/4 cup freshly squeezed lime juice
- 2 tsp salt
- 1 tbsp chili powder
- 1/2 tsp cayenne pepper?
- 1/2 cup balsamic or red wine vinegar
- 2 tbsp dark soy sauce
- 1/4 cup fresh coriander, chopped roughly
- 500g. boneless skinless chicken breast halves, cubed. Alternatively 500g sirloin steak, slices into strips.
Method: This is an easy one! Just shove it all in a big bowl and mix it up. Then mix the meat in and leave it for a while. For best results, leave it in the fridge overnight, but an hour or two will be fine if you’re pushed for time.
STEP 2: Make the salsa
- 2 large tomatoes, chopped
- 1 smallish onion, chopped
- 1 clove garlic, minced
- 1 green bell pepper, seeded and chopped
- 2 tbsps. fresh coriander, chopped
- 1 jalapeño pepper, seeded and chopped, add more if desired (wear rubber gloves)
- 2 Tbsps. fresh lime or lemon juice
Method: Combine all ingredients and salt and pepper to taste in a bowl and set aside for 2 hours.
STEP 3: Make the fajita sauce
- 6 large flour tortillas (and some aluminium foil to bake them in).
- 2 tsps. olive oil
- 2 onions, chopped
- 1 clove garlic, minced
- 350g. tomatoes, skinned and chopped.
- 85g. green chilies, drained and chopped (wear rubber gloves)
- 2 Tbsps. coriander or parsley, minced
- 1/2 tsp Salt.
- 1 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1 cup water
- 1 Tbsp. lime juice
- Heat oil in a frying pan over a medium heat.
- Sauté chicken 8-10 minutes or until browned.
- Add onion and garlic and sauté until the onion becomes transparent. Ensure that garlic does not overcook.
- Stir in next 7 ingredients.
- Increase heat to high and bring to a boil.
- Cover pan and reduce heat to low.
- Simmer 20-30 minutes or until meat is tender.
- Stir in lime juice.
- Serve wrapped in warm tortillas with salsa.
A good variation of this is to line up 4 or 5 filled fajitas in a oven dish, dress with salsa, sour cream and grated cheese, and bake at 180 degrees C until the cheese has started to brown.