Chicken, vegetables and tortillas. So the decision – fajitas. How many of you really know the history behind fajitas, from where does this meal come from? Honestly, when I firstly came across with fajitas, I thought it is “pure” Mexican dish. And guess what? I was wrong 🙂 But I learnt.
Texans would probably like to lay claim to the fajita, but history gives credit to Mexican ranch workers living in West Texas (along the Rio Grande on the Texas-Mexico border) in the late 1930s or early 1940s. When a steer was butchered, the workers were given the least desirable parts to eat for partial payment of their wages. Because of this, the workers learned to make good use of a tough cut of beef known as skirt steak. In Spanish, fajita is a form of the word “faja” which translates to “belt” or “girdle” in English.
Therefore, fajita is truly a Tex-Mex food (a blending of Texas cowboy and Mexican panchero foods). The Mexican term for grilled skirt steak is arracheras, and its American counterpart is fajitas. Today, the term fajita has completely lost its original meaning and has come to describe just about anything that is cooked and served rolled up in a soft flour tortilla. The only true fajitas, however, are made from skirt steak.
So, me as well, I have not prepared “the true” fajitas (however authentic) with skirt steak, but fajitas how my Mexican family prepares and with chicken which has left in our fridge 🙂
What do you need:
500 g chicken breasts
tortillas (corn or flour ones)
2 – 3 peppers (different colours, I used only 2 at the end – red and yellow pepper)
1 red onion
mixture of spices for fajitas – I have one from Mexico called “fajita sazonador El Pariente J.C., el sazon del Norte”
What do you need for salsa:
1 garlic clove
1 chilli (if you like a bit of spicy taste)
Firstly, cut chicken breasts into pieces and marinate the meat with mixed spices and oil. Let it set for a while. When ready, take a pan, heat it up and fry marinated chicken pieces. While frying the chicken pieces, chop onion and peppers and add them into the pan. Reduce the fire and keep frying until soft. In the mean time, prepare in different pot rice. And the last pan is for salsa. Take tomatoes, peeled onion, garlic and chilli (if you like a bit of spicy taste), put them into the pan and fry them until slightly burnt (without oil). When done, blend everything together and put the blended mixture back to the same pan and cook until salsa gets a bit thicker. When all ready, you can serve – warm up tortillas, add bit of rice, pieces of lettuce, meat mixture, slices of avocado and salsa on top. Wrap it together and enjoy chicken fajitas! 🙂 It is easy, quick and even when not “the true” fajitas, very delicious!
Vero and little Canito