Mexican fajita
Ingredients for filling
- Chicken Julian 2 cups
- Oil 2 tbsp
- Lemon juice 2 tbsp
- Garlic paste ½ tsp
- Crushed white cumin 1 tsp
- Green chili chopped 1 tsp
- Onion 1 sliced
- Capsicum 1 sliced
- Cheddar cheese grated 1 cup
Ingredients for salsa sauce
- Tomatoes 3 medium skin removed and blends
- Onion chopped 2 tbsp
- Garlic crushed ½ tsp
- Salt ½ tsp
- Sugar ½ tsp
- Crushed red pepper 1 tsp
- Oil 2 tbsp
- Capsicum 2 tbsp
Ingredients for tortillas
- Flour 2 cups
- Salt ¾ tsp
- Baking powder 1 tsp
- Oil 2 tbsp
- Warm water as required to knead
Method for tortillas
- In a bowl add Flour 2 cups, Salt ¾ tsp, Baking powder 1 tsp, Oil 2 tbsp, Warm water as required to knead, form into a dough leave it for 15 minutes, divide into 10 portions shape into balls, roll each ball into 7 inch round, cook on a tawa, over medium heat until done.
Method for salsa sauce
- In a blender put Tomatoes 3 medium skin removed and blend, Onion chopped 2 tbsp, Garlic crushed ½ tsp, Salt ½ tsp, Sugar ½ tsp, Crushed red pepper 1 tsp, blend until smooth. In sauce pan heat oil add blended mixture, cook for 10 minutes until sauce thick, and add 2 tbsp chopped capsicum.
Method for chicken
- Marinate chicken Julian with lemon juice, garlic paste, cumin crushed, chopped green chilies and keep for 10 minutes, heat oil in a fry pan add marinated chicken cook for 5 minutes till tender, add sliced onion capsicum sliced, cook for another 5 minutes.
To serve
- Make individual fajita by placing chicken and vegetable mixture, grated cheddar cheese in the centre of tortillas, previously spread with sour cream, top with salsa sauce, roll up tightly and serve.
Comments