Let’s talk fajitas. Sometimes I cheat and buy an organic pico de gallo. Lately I’ve been doing a lot of homemade riffs.
Chicken, pounded and sliced thin, is the base. Lime juice, salt and pepper, and pure pepper powders in there like Ancho and Chipotle. Then two peppers and one sweet onion are sliced and put on with a teaspoon of canola oil to cook fast/slow until caramelized.
Make your salsa. I’ve just been experimenting with a peeled peach, 1/2 chopped jalapeno, a Hass avocado and lime juice, salt and pepper. Try it with mango instead of peach in season. Pineapple is coming in so I may try it with that.
Heat a cast iron skillet. Have two plates ready. I have to turn on the fan right now because I’m flipping flour tortillas in a pan until they bubble and if I don’t have the fan on, the smoke detector is right outside the kitchen and will go off.
When you’re finished with the tortillas and are stirring your veg top the tortillas with the other plate to keep them hot. No, you do not need a styrofoam thing they sell at the grocery. Plates are fine.
I like to serve it on the counter so people get their tortilla, chicken and veg, add a little Monterey Jack cheese, shredded, sour cream, lime and salsa.
Many towels, paper and linen,will be required. It is a messy and great dish. Dee