Fajitas de Jalisco
My friend from Jalisco, Mexico, taught me this recipe for fajitas, and they are wonderful! Gracias, Ernesto! I made one small change by adding corn starch (maizena) to thicken the resulting sauce created by adding Roma tomatoes. Authentic Mexican food is wonderful. May our cultures overcome the strife and division perpetuated by our political leaders and come together for a bountiful harvest and feast. Vaya con Dios.
Ingredients
- 2 lbs chicken (breasts or boneless thighs - optionally seasoned with cumin, garlic powder, salt, and pepper)
- 1 large white onion
- 2 large bell peppers (any color)
- 3 cloves garlic
- 2 Roma tomatoes
- 2 Serrano Peppers (optional)
- 2 Jalapeños (optional)
- 1 tsp corn starch (optional)
- 1 tbsp light olive oil
- Tortillas (flour or corn)
Directions
Optionally tenderize the chicken between two sheets of Saran Wrap with a meat mallet. Then, season the chicken and grill it at 350F-400F for approximately 7 minutes per side. While the chicken is grilling, prep the onion, bell peppers, and jalapeños by cutting them into strips. Just cut the top off of the serranos. They can be very spicy but add great flavor! Dice or grate the garlic setting it aside separately. Dice the tomatoes, place in a separate bowl, and mix with cornstarch.
Over medium high heat, bring the light olive oil up to frying temperature and add the onions and peppers to the skillet. Add salt and pepper and stir to coat the vegetables in oil. When the chicken is through grilling, wrap it in foil to rest. After about 2-3 minutes of frying the vegetables, add the garlic. Stir the vegetables as necessary.
Slice the grilled chicken into strips, and after the garlic has been in the skillet for ~2 minutes, add the chicken and the Roma tomatoes to the mixture. Reduce the heat to simmer and place a lid on the skillet. Stir occasionally. Once the vegetables are done cooking, turn off the heat, perform a taste test, and salt to taste. Heat the tortillas on your comal (a flat skillet) and serve! ¡Disfrute!