Fajitas are traditionally made from skirt steak and originated on the Tex-Mex border. But variations of everything exist, and these robust fajitas are made with either turkey or chicken, then stir-fried on top of the stove with brightly colored peppers. For fajita purists, just think of them as another regional specialty, the burrito.
1/2 onion, halved and thinly sliced
1 tablespoon soy sauce
2 teaspoons ground cumin
2 teaspoons powdered red chiles
3 pickled jalapeños, chopped
2 cloves garlic, chopped
2-1/2 to 3 pounds chicken or
turkey breast, sliced into strips
1/4 cup freshly squeezed lime juice
2 tablespoons jalapeño pickling liquid*
1 red bell pepper, cut into thin strip
1 green bell pepper, cut into thin strips
1 tablespoon corn oil
Fresh cilantro sprigs
*Note: This is the liquid used to pickle and flavor the jalapeños. It is basically white vinegar with added spices, and there is always ample liquid in the jar or can to use in this recipe, without leaving the remaining jalapeños dry.
1. Place the onion in the bottom of a nonreactive dish. Mix in the cumin, powdered red chiles, chopped jalapeños and garlic together, then add the chicken or turkey strips. Pour the lime juice and the jalapeño liquid over all areas and toss to coat. Cover and refrigerate at least 1 hour, but preferably overnight, turning several times. (You may also place in a zip-lock plastic bag for easy marinating and tossing.)
2. Preheat a wok or large skillet until hot. Add the oil to coat the pan. Fajitas need to cook on a very high heat source, in order to sear the outside but still leave the interior moist and juicy. Reserve the marinade, and quickly cook the chicken, stir-frying until half done, then add the vegetables. When the vegetables are cooked but still tender, remove to a serving platter. Heat any remaining marinade in the pan until reduced to half and pour over the chicken and vegetables. Garnish with cilantro sprigs. Serve with warm, soft flour tortillas and fresh Fire & Ice.
This page created January 1999
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