When I was little and we went to Mexican restaurants, I always thought that the people who ordered fajitas were crying out for attention. The waiter or waitress would bring their platter of sizzling fajita goodies to the table and everyone would stop talking to watch the presentation of the noisy dish. Maybe deep inside I was jealous of the attention their dish received while I ordered a soundless dish.
Finally, as an adult, I decided to make the jump and order fajitas for myself. I was embarrassed when they arrived. Everyone stopped and stared. They were lovely. They were sizzling. They were delicious. The only thing that could make them better was if I could make them at home. And now I do. And I must share.
First, make the fajita seasoning.
- 1/2 teaspoon jalapeno powder
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon chipotle powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon oregano molido
- 2 teaspoons Rio Grande Chili Blend
- 2 teaspoons onion powder
- 3 teaspoons ground cumin
These spices can usually be found in the Mexican food aisle or baking aisle at the grocery store.
Stir seasonings together well using a whisk to prevent lumps.
Pour a few tablespoons of olive oil into frying pan. Cut chicken into strips (use 10 thighs or 6 breasts). Salt and pepper well. Stir after a few minutes of cooking and season with salt & pepper again.
It’s all about getting the right amount of salt and pepper! Use too little, and the other flavors won’t be present. Use too much and all you’ll taste is salt. Keep testing to get the right amount.
During the last five minutes of cooking time, add one medium diced onion and 1/2 a bunch (or a whole bunch if you love cilantro like I do) of chopped fresh cilantro.
After chicken is almost fully cooked, add 1 cup of water (or as I prefer to use, black olive juice that I often save in the fridge for such a time as this). Also, add the juice from one fresh lime. Add all of the homemade seasoning mix.
Stir well and allow to simmer, stirring occasionally, until chicken is still juicy but most of the excess juice is cooked out. If you like, you can chop some colorful bell peppers and let them simmer with the chicken just like they do in Mexican restaurants.
Place inside of a warmed tortilla shell with chicken and add trimmings if desired. Less attention but all the flavor of a Mexican restaurant sizzling fajita dish.
This recipe is perfect for one pound of ground taco meat as well.