Yes, I know. I've already written about Tex-Mex cuisine this semester, but the fajitas featured in today's edition are just asking to be shared. They are filling, delicious and extremely easy to make. Anna's cannot even compare.
When enterprising restaurateur Sonny Falcon opened up the (supposedly) first-ever fajita stand in 1969, fajitas had already jumped the border and were showing the beginnings of what would become widespread popularity across the United States. At its most basic, a fajita is marinated, grilled meat served in a flour or corn tortilla with various condiments.
However, if you ask a purist, "fajitas" refer to wraps involving grilled skirt steak, the diaphragm muscle of a steer, or a faja ("belt"). Hence, the name "fajita," literally "little belt," harks back to the Northern Mexican roots of this dish. Today, inventive cooks have thrown chicken, shrimp, pork, and even fish into the mix (our recipe, inspired by www.allrecipes.com, is of the poultry variety).
The difference between a fajita and a burrito is often blurry. Unlike burritos, fajitas do not emphasize beans or rice (although ours somehow ended up involving cooked black beans). Fajitas are flexible. One of the best parts of having fajitas in an apartment shared between five (sometimes six or seven) is its versatility. One can control their own amount of sour cream, salsa, guacamole, spices or sauces according to their own personal preference. Fajitas are a highly democratic affair.
Fajita Pollo Sauce
Ingredients:
1 recipe's worth of leftover marinade1 tablespoon corn starch1 tablespoon water
Directions
1) Reserve the marinade left over from step 1 of the fajita recipe. Dump it in a saucepan or a small pot and bring to a simmer over medium heat. Add salt and reduce about a half, tasting as you go along until the flavor pleases you.
2) Get about a tablespoon of cornstarch and dissolve it in about a tablespoon of water.
3) Then, while the marinade is simmering/lightly boiling, slowly pour the cornstarch solution into the pot while stirring vigorously. The marinade will become viscous and saucy almost immediately.
Fajita Sauce Chip Dip
Ingredients:
1/2 cup shredded cheddar1 cup sour cream3 tablespoons leftover Fajita Pollo Saucesalt and pepperlemon juice to taste
Directions:
1) Mix it all together and zap in the microwave for 45 seconds or until cheese is melted and dip is creamy. Enjoy!
Fajita Pollo
Takes: 1 hour
Makes: Enough to feed 6 hungry people
Ingredients:
1 tablespoon Worcestershire sauce1 tablespoon cider vinegar1 tablespoon soy sauce1 teaspoon chili powder1 clove garlic, minced1 1/2 pounds boneless, skinless chicken thighs, cut into strips1 tablespoon vegetable oil1 onion, thinly sliced1 green bell pepper, sliced1/2 lemon, juiced, or 1 tablespoon lemon juice1 can black beans6 large flour tortillas
Directions:
1) Begin by marinating the chicken. In a medium bowl, combine the Worcestershire sauce, vinegar, soy sauce, chili powder, and minced garlic. Place the defrosted chicken in the sauce, and turn once to coat. Marinade for 30 minutes at room temperature.
2) Meanwhile, begin chopping your onions and bell peppers.
3) Also while marinating, (multi-tasking is fun!), roughly drain and pour the can of black beans into a small pot. Cook on low, stirring occasionally, until the beans taste cooked, then turn off the heat. Yes, taste remains best way to find out anything about what you're cooking.
4) Now heat oil in a large skillet over high heat. Add chicken strips to the pan, and saut?© for 5 minutes until browned on the outside but still slightly pink on the inside. Add the onion and green pepper, and saut?© another 3 minutes, or until chicken is cooked through. Do not over-cook or it will dry out and become stringy. Remove from heat, and sprinkle with lemon juice.
5) Wrap in a tortilla and serve! Here's a ridiculously cool tortilla tip courtesy of my housemate Katie: to warm and soften the tortillas up, you need a gas stove. Turn on the flame to lowish medium. Put the tortilla over the flame right on the stove. Take it off again immediately. Flip and put it down for a second again. Repeat for a total of four total times. If you have an electric stove, use the microwave instead: sprinkle some water over the tortilla and microwave on high 10 seconds.
