T has recently become addicted to chicken fajitas and swears he'll never go back to burritos (we're very passionate about our food, as you well know). This is probably a good time to explain that we have a weakness for Mexican food, and we indulge this weakness almost every weekend at awkward times like 4 p.m.
Since Mexican food tends to be kind of unhealthy, I was determined to master chicken fajitas (which, admittedly, aren't that unhealthy) at home. And I did just that.
I was in a rush and didn't have a chance to take step-by-step pictures, but here's (more or less) what I did.
DIY Chicken Fajitas
1. Put a couple of bay leaves, a sprinkle of oregano, a tablespoon of red pepper flakes, two cups of chicken stock and four cups of water in a large pot, and bring it to a boil. Add 3 or 4 chicken breasts to the pot, and cook for about 10 minutes. Set the chicken aside to cool for about five minutes, and then shred the meat with two forks.
2. With a little olive oil, sauté sliced peppers, onions, tomatoes, jalapenos, and whatever else you like in your fajitas on high heat until they're tender and beginning to brown.
3. Chop up some lettuce, cucumbers, feta, and whatever else you like (seriously...anything works here) and put each ingredient on a small plate. A plate of sliced limes or chopped cilantro would make an excellent instant flavor boost.
4. Wrap a stack of tortillas (I prefer corn tortillas) in a clean cloth dish towel, and microwave on high for a minute.
5. Put the chicken, peppers and onions, and other sides on a tray with the tortillas, and serve!
It's easy. It's delicious. And it's cheaper than the overpriced Mexican food we always find ourselves giving in to on the weekends. Success!
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