I have tasted many fajitas dishes on my travels around the world, some good but some really poor. But the best fajitas are the homemade ones marinated for several hours and then cooked on the barbeque in the summer. Served with fresh salsa, guacamole and sour cream.
2 Green chillies
1 Garlic clove
½ tsp salt
2 tbs Vinegar
½ tsp Dried oregano
½ tsp Ground cumin
½ tsp Black pepper
½ bottle of beer (approx. 200 ml)
Large bunch of fresh coriander
3-4 Chicken breasts
3 Pepper, one red, one green, one yellow
2 Onions, sliced
Oil for frying
Preparation and cooking
To prepare the marinade, place the first nine ingredients into a blender, and blitz for 30-60 seconds. Place the chicken into a large dish, and pour over the marinade, and leave for at least 2 hours.
When ready to cook the fajitas heat the oil in a frying pan over a high heat and add the onions and sliced peppers. Add 3 tablespoons of the marinade and cook for approx. 10 minutes until the onions and peppers are tender. Transfer to a warmed serving dish.
Now cook the chicken, ideally on a barbeque if available, or a frying pan with a little oil over a high heat. Cooking will depend upon the size and thickness of the chicken breasts, but will usually be around 4-5 minutes on each side. When cooked, remove from the pan, and thinly slice the chicken and arrange on the serving plate with the peppers and onions.
Serve the fajitas with flour tortillas, fresh salsa, guacamole and sour cream.