Mexican Fajitas
- Chicken breast thinly sliced 2 cup
- Capsicum (coarsely sliced) 1
- Tomato (remove seeds) 1 sliced
- Onion (cut into thick rings and then into halves) 1
- Green chilies chopped 1 tsp
- Roasted cumin crushed 1 tsp
- Crushed red pepper 1 tsp
- Garlic paste 2 tsp
- All spice ½ tsp
- Salt ½ tsp
- Lemon juice 2 tbsp
- Ingredients for Tortillas
- Flour 2 cups
- Salt ½ tsp
- Oil 2 tbsp
- Baking powder ¼ tsp
- Warm water to knead as required
Ingredients for Sour Cream
- Cream ½ cup
- Salt pinch
- White pepper pinch
- Yogurt 2 tbsp
- Lemon juice 2 tbsp
- Ingredients for Salsa Sauce
- Tomatoes finely chopped 2
- Crushed cumin 1 tsp
- Crushed red pepper 1 tsp
- Oil 1 tbsp
- Garlic crushed ½ tsp
- Sugar ½ tsp
- Salt ¼ tsp
- Onion chopped 2 tbsp
Method for Salsa
- Heat 1 tbsp oil, add 2 tbsp chopped onion and ½ tsp garlic, cook for 2 minutes, add in 1 tsp crushed cumin, 1 tsp crushed red pepper, 2 chopped tomatoes with ¼ tsp salt and ½ tsp sugar, cook for 10 minutes remove cool and use as required.
- Method for Sour Cream, In a bowl mix together ½ cup cream, 2 tbsp yogurt, 2 tbsp lemon juice, pinch of salt and pinch of pepper and use as required.
- Method for Tortillas, Mix 2 cups flour, ¼ tsp baking powder and ½ tsp salt, add in 2 tbsp oil, mix slightly and knead with lukewarm water into medium dough. Rest for 30 minutes, divide in to eight portions, shape into balls and roll each ball into a quarter plate size circles. Cook tortillas on a griddle, cook it for 1 minutes from each side, stack in a napkin till you required using.
- Method for Filling, Marinate 2 cups thinly sliced chicken with 2 tsp garlic paste, 2 tbsp lemon juice, 1 tsp crushed red pepper, 1 tsp green chilies chopped, 1 tsp cumin crushed, ½ tsp salt and ½ tsp all spice for 30 minutes.
- Heat 2 tbsp oil in a fry pan, add 1 onion and fry for 2 minutes, then add the marinated chicken, cook for 5 minutes till tender, add 1 capsicum and 1 tomato cut into slices. Serve chicken mixture hot in a sizzler with tortillas, salsa sauce and sour cream.
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