Our succulent homemade Mexican Fajitas | Easy-to-make recipe

 

And hello everyone! Today, I’m taking you on a trip to Mexico for a very convivial meal that you can compose yourself with family or friends, and that’s really gourmet: fajitas! After spending 40 days in Mexico, the recipe I’m proposing is a mix of fajitas tested in local street and traditional restaurants. My recipe is made by feel, according to your desires, your taste for spices but also your appetite and the number of people! I’m sorry to say goodbye to the ODEL PASO kit, which has nothing Mexican about it 🤷🏻‍♀️ (just keep the tortillas, which do the trick just fine).

Before I begin this recipe, for those of you unfamiliar with this dish, I’ll explain the origins of fajitas. It’s a North American dish, a Tex-Mex cuisine dish (contraction for Texas-Mexico), recently reinvented, consisting of a tortilla sheet filled with diced or sliced meat marinated in spices (usually chicken, but also beef or pork, and increasingly vegetarian), raw vegetables and condiments (red and green peppers, guacamole, diced tomatoes, black bean purée, raw or caramelized onions, salads, crème fraîche, jalapeño peppers, mushrooms, cheddar cheese….), sprinkled with a more or less spicy sauce, Tabasco and the famous salsa verde, a succulent green sauce that sets your mouth on fire and gives this traditional dish its full flavor.

The tortilla, not to be confused with the delicious Spanish tortilla (the drooling potato omelette), is a bit like bread in France. It’s a staple of Mexican cuisine, serving as a side dish as well as a utensil such as a plate or a knife. Quite simply, it’s a rather soft, flat wheat or corn flour patty that can be baked or fried. Ingredients are placed in the center before folding over three edges or rolling up like a Wrap. Tortillas are the basis of Tacos, those never-ending Mexican specialties. You’ve probably eaten or heard of Burritos, Tacos, Enchiladas, Quesadillas or even Nachos, dishes often eaten in Mexico or in Mexican fast-food restaurants? Well, they’re kind of like Tacos, with a tortilla base in common. But the difference lies in their filling, preparation, rolling and baking techniques.

The popularity of tortillas is due in part to the low cost of the raw material, but also to the ease with which they can be transported and stored. This recipe was invented in the 1930s by Mexican cowboys working on the Texas-Mexico border. As wages, the latter received pieces of meat that were not very noble. They were thus obliged to prepare their meals with this tender piece of meat, and this is where the fajita was born. Although this dish has remained a traditional fixture in Mexican households of modest means, the recipe has evolved and crossed borders. The preparation of fajitas has changed over the years to suit all tastes and flavors.

Whether you’re feeling a little hungry for a snack, or a lot hungrier for lunch, this dish will fit right in with your meal, and will be much appreciated by fans of spicy, spicy cuisine.

Let’s move on to the recipe for our fajitas.

 

✖️ Preparation time | 25 minutes

✖️ Cooking time 20 minutes

✖️ Quantities: 2 persons

 

 

USTENSILS

1 frying pan, bowls for meat, peppers and toppings, 1 plate for tortillas

 

 

 

🖤 | OUR SELECTION OF BOWLS AND DISHES

 

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INGREDIENTS🌮

 

 

• 2 chicken cutlets
• 2 yellow onions 🧅
• 2 green and 2 red peppers 🫑
• 1 small 250-gram can of black beans (the famous frijoles)
• 1 small jar heavy cream
• Wheat or corn tortillas
• 1 avocado 🥑
• Indian-style spices
• Tabasco
• The famous Mexican salsa verde if you can find it (a very hot green sauce added to fajitas) 🌶
• Cheddar or grated cheese for a gourmet touch

 

 

PREPARATION

 

 

1. Rinse the black beans in water, then mash them with a fork to make a paste with small pieces remaining. Set them aside, as you’ll be reheating them just before serving.
2. Prepare your homemade guacamole by mashing the avocado and adding the spices you like: cumin, tabasco, paprika, mixed spices, a little lime, garlic… (as soon as the season allows, add small diced tomatoes, removing the juice 🍅)
3. In a frying pan, sauté the sliced onion in a little olive oil.
4. Once golden, add the sliced peppers and sauté until softened (slightly crunchy and melting). Book now.
5. Dice your chicken. Brown in a little oil with an onion. As soon as it begins to cook, sprinkle with Indian spices, salt and pepper. You be the judge, but we use a lot! Indian masala-type spices are perfect for chicken and add a lot of flavor.
6. Once everything is ready, place your preparations in separate bowls: crème fraîche + guacamole + black beans (quickly reheated) + chicken + peppers, and set the table.
7. Warm your tortillas for a few seconds.

 

ROLLING

1. Take 1 tortilla, place the black beans on the bottom, then a little crème fraîche (or vice versa), the guacamole, peppers and chicken, then fold into 3, starting in the middle and making sure to close the sides. And that’s all there is to it! Don’t overfill it, otherwise it will be impossible to fold and everything will drip down each side.
2. For a gourmet touch, you can also add cheddar or grated cheese, which is very tasty.

 

 

 

Before you leave, don’t forget to take a look at all our other French and foreign recipes.

 

 

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