If someone enthusiastically tells you how they tried fajitas on vacation, you won’t have to look at the narrator enviously. This appetizer, although one of the most common dishes in hot Mexico, is very reminiscent of our shawarma. You won't have to look for a long time to find a recipe for making fajitas at home. The main principle is that the meat is cut into strips, hence the name “fajitas” - Faja in translation means strip. But just preparing Fajitas is not enough; you need to know the culture of eating this delicious dish.
Chicken fajitas
For lovers of lean meat, this fajita recipe will appeal. The preparation process is significantly simplified by the fact that there is no need to bake a flatbread for this dish; Armenian thin lavash is perfect for this role. Ingredients for making your own fajitas:
- 250 gr. chicken fillet;
- sweet pepper;
- lemon or a couple of limes;
- Red onion;
- a couple of cloves of garlic;
- half a chili pepper;
- oil, vinegar, salt, spices.
Step-by-step recipe for cooking at home:
- We collect the marinade for meat. Finely chop the garlic and chili, pour into a bowl, add oil, vinegar, salt, and sprinkle with lemon or lime juice. Cut the chicken, always into strips, immerse it in the marinade and leave to marinate in the refrigerator for a couple of hours.
- Fry the chicken fillet in olive oil until almost done. Add the remaining vegetables, cut into the same strips, and fry for another 5-7 minutes. Sweet peppers should not dry out during frying. The dish is ready.
It would be correct to serve the filling for chicken fajitas to the table separately from the pita bread, in a frying pan. In addition, sour cream, herbs, Tabasco, Guacamole or other sauces are served separately. If you want to make an effect, seal the filling in front of the guests' eyes. To do this, sprinkle the vegetables and meat with tequila and light it. The blue flame will be remembered by guests for a long time.
Classic fajita recipe (with meat)
- beef or other meat – 0.3 kg;
- onions – 100 g;
- bell pepper (preferably different colors) – 0.5 kg;
- tomatoes – 0.3 kg;
- greens - to taste;
- cheese – 100 g;
- vegetable oil – 100 ml;
- lime (can be replaced with lemon) – 1 pc.;
- garlic – 1 clove;
- tequila (optional) – 20 ml;
- salt - to taste;
- grape wine (dry) – 100 ml.
Cooking method:
- Wash the meat, cut into thin strips, pour in wine and place in a cool place for at least 2 hours (you can marinate the meat overnight).
- Remove meat from heat. Squeeze.
- Pour a small amount of oil into the frying pan and heat it up. Fry the meat in it until it browns on all sides.
- Peel the onion and cut it into thin half rings. If the onions are very large, you can also cut them into quarters of rings.
- Wash and remove seeds from hot peppers. Chop it as much as possible with a knife. If desired, you can use a blender.
- Wash the sweet peppers. Cut off the stems of the peppers. Remove the seeds and cut the pulp into thin strips.
- Chop the greens with a knife.
- Coarsely grate the cheese.
- Cut the tomatoes into not too thin slices.
- Heat the remaining oil in a clean frying pan and fry the onion in it until it turns golden.
- Add sweet and hot peppers. Fry everything together, stirring, for 5 minutes.
- Add tomatoes and herbs. Fry for another 5 minutes.
- Add meat. Stir. Remove from heat.
- Crush the garlic. Squeeze the juice out of the lime. Mix the juice with garlic and pour this mixture over the fajitas.
Serve grated cheese separately. Additionally, you need to serve sour cream, chili sauce or salsa, and other sauces, if available. Don't forget to put out a plate of Mexican tortillas. Before serving, top the fajitas with tequila and light them. Fajitas prepared according to the classic recipe are best served in a frying pan - this is in keeping with tradition.
Beef fajitas
You can get the exquisite taste of real Mexican fajitas with beef if you cook them according to the classic recipe. A classic is just that: it is the foundation of any kitchen.
For the dish take:
- 350 gr. lean beef;
- 1 onion;
- a couple of sweet peppers;
- salt, oil.
- thin Armenian lavash or Mexican tortillas;
- hot sauce, like salsa or guacamole.
For the marinade you will need:
- juice with zest of one lime;
- half a teaspoon of cumin;
- garlic clove (crush);
- olive oil (2 tsp), salt (1/2 tsp)
Cooking instructions:
- Prepare the marinade by mixing all its ingredients.
- Cut the meat into strips, add to the marinade, and leave for half an hour.
- When ready, take a frying pan with a thick bottom, heat it up high and fry the meat for fajitas in a frying pan until golden brown.
- Cut the vegetables into strips and add them to the meat. Continue cooking until the onions soften and the peppers are set on the outside but still juicy on the inside. After this you can add salt.
- If you want to serve in portions, then place a spoonful of sauce on a tortilla or pita bread, lay out the sizzling filling and wrap it in an envelope.
- If serving traditionally, place a hot frying pan, warm flatbread, sauces and sour cream separately.
Sour cream will help soften the spicy taste of sauces, and is also suitable for children for whom spicy foods are harmful. This is interesting, but in Mexico, tortillas replace both spoons and plates for people. Mexicans love to put any food in them. Often, instead of a spoon, the notorious flatbread, clutched in a special way in the hand, reaches for the common dish.
How to cook fajitas at home: recipes with photos
Making fajitas at home is quite simple, but it requires a special approach. The meat is cut into strips and fried on the grill or in a frying pan using oil. Then the vegetables are fried in the same frying pan. You can use zucchini, corn, potatoes or green beans. Usually the filling is served in a hot frying pan. Fresh tortillas, sauces, sour cream and herbs are served separately. Sour cream slightly softens the spicy taste of chili. Sometimes the filling is flambéed, i.e. lightly season with tequila and set on fire for a moment. Meat and vegetables are flavored with sauces and sour cream, wrapped in tortillas, that’s all, the fajita is ready.
Beef recipe
Ingredients:
• beef pulp – 300g; • onion – 1 pc.; • yellow-green and red pepper – 1 pc.; • chili – 1 pc.; • ripe tomatoes – 3-4 pcs.; • hard cheese – 80 gr.; • olive oil – 4 tbsp; • garlic – 2 cloves; • fresh herbs – to taste; • salt – to taste; • tequila – 20 ml; • lime – 1 pc.
Cooking method:
The beef needs to be soaked in table wine, it is better to do this the day before. Then cut it into small strips and fry in oil in a frying pan or on the grill. In a separate frying pan, fry the pre-peeled and chopped onion, add paprika strips and finely chopped chili. At the end of frying, add chopped tomatoes. Remove the pan from the heat and season the vegetables with garlic and lime juice. Mix meat with vegetables and serve in a hot frying pan with sour cream, tortillas, grated cheese and hot sauce. Sprinkle the filling with tequila and set it on fire. Then grease the flatbread with sauce and sour cream, add the filling, grated cheese and fresh herbs, roll it up and you can be content with a delicious meal. The dish can be served with traditional Mexican mezcal, pulque, tequila or beer.
How to cook pork
This recipe is suitable for those who do not have time to cook, but want to have a tasty snack. In addition, pork cooks faster than beef.
Ingredients:
• lean meat – 300 gr.; • onion – 1 pc.; • green beans – 200 gr.; • sweet pepper – 1 pc.; • chili – 1 pc.; • ripe tomatoes – 3-4 pcs.; • hard cheese – 80 gr.; • olive oil – 3 tbsp; • garlic – 2 cloves; • aromatic herbs and salt to taste; • tequila -20 ml; • lime – 1 pc.
Cooking method:
Cut the pork into small strips and soak in table wine. Wait two hours and then fry the meat on the grill or in a frying pan. In a separate bowl, fry the chopped onion, add green beans and cook until done. Then add the paprika cut into strips and, at the end of the process, add tomatoes and garlic. Mix meat with vegetables and serve. Sprinkle the contents of the frying pan with alcohol and set it on fire. Spread tortillas with thick sour cream and sauce, add filling, herbs and roll up.
Pork fajitas
If you prefer fattier meats, then pork fajitas are your ticket to culinary heaven in Mexico. This dish is tasty, but you can’t overuse it all the time. The stomach requires more gentle food. And a one-time promotion per month is a pleasure for the stomach. The fajita recipe calls for:
- 700 gr. pork pulp;
- red and yellow sweet peppers;
- A glass of tomato juice;
- half a glass of sour cream;
- bulb;
- half a teaspoon of red pepper (ground);
- oil, pepper, salt.
- favorite hot sauce for serving.
- Armenian lavash or tortillas.
Step-by-step preparation of the dish:
- Cut the onion and pepper into strips, fry the vegetables for fajitas in a frying pan in oil until the onion is transparent, then pour in the tomato and simmer for another 15 minutes. Transfer the mixture to a bowl.
- Do not wash the pan, but pour out the oil and heat it. Place dried and cut into strips pork into a frying pan, add hot sauce and spices. Salt when the meat is browned.
- Return the prepared vegetables to the meat and continue to simmer for 15 minutes.
- Separately serve pita bread or flatbreads, hot filling in a frying pan, sour cream and any sauce. Now you know how to cook fajitas.
The gastronomic peculiarity of Mexico is an incendiary mixture of various peoples and tribes that have long been part of the well-known Mexican flavor. Their recipes were mixed in a bright whirlwind of flavors: from spicy, which will bring tears to your eyes, to sweetish-spicy, which beckons and teases your sense of smell. At home, it is very easy to lift the veil of secrecy over the traditions of cuisines of different nationalities of the world.
Fajitas with pork
To prepare a spicy and flavorful Mexican dish with pork, you will need the following products:
- pork - 500 g;
- dough flatbreads - 6 pcs.;
- cheese - 100 g;
- onion - 1 pc.;
- green beans - 200 g;
- peppers (chili and sweet) - 2 pcs.
First, fry the onion cut into strips for a few minutes. Then add green beans to the heated frying pan and sauté the contents for another couple of minutes. Next, add chopped sweet pepper to the fried onions and beans, which is fried for a few more minutes. The last to be thrown are chopped hot peppers and pressed garlic.
The prepared pork must be cut into thin slices, then added to the stewed vegetables in the pan. The resulting mixture should be fried for 5 minutes. The filling is then typically salted, peppered, and seasoned with sage and rosemary. After adding seasonings, the dish must be simmered for about 3 minutes, constantly stirring the contents. Turning off the heat, sprinkle the resulting filling with grated cheese and herbs.
Thin flatbreads should be coated with hot sauce on one side. After that, put the stewed filling consisting of pork and vegetables on them. The tacos are rolled into tubes and secured at the edges with toothpicks so that the laid out mixture of vegetables and meat does not fall out when eaten. The prepared filling can be consumed separately without flatbreads. In Mexico, this mixture is considered a common dish.
Preparation
I wash the chicken fillet and cut it into thin strips. I peel the onions and chop them into strips. I peel bell peppers of different colors from seeds and stalks, and then cut them into thin strips.
For the dressing, mix in a separate bowl: vegetable oil, lemon juice, soy sauce, as well as chopped garlic and chili pepper. I add ground paprika, salt and a mixture of ground peppers to them. Mix thoroughly with a whisk until the salt crystals dissolve.
Now I start frying. Heat a frying pan with a small amount of vegetable oil and fry the chicken pieces over high heat for about 8-10 minutes.
As soon as all the liquid from the pan has evaporated, I add both bell peppers and onions to the fillet at the same time. Fry for another 2-3 minutes. The optimal degree of roasting is considered to be when the pepper pieces are fried on the outside, but still a little raw on the inside.
Then pour in the dressing and simmer everything together for 5 minutes. It turns out very tasty, the chicken completely absorbs the taste and aroma of the vegetables and is soaked in the sauce.
I serve chicken fajitas hot, piping hot. Chili sauce, salsa or guacamole are perfect additions. I serve grated cheese and corn tortillas separately - you can buy them, but it’s better, of course, to make your own tortillas to fully experience the taste of real Mexican cuisine. Bon appetit, or Buen provecho!
Fajitas are the national dish of Mexico. Spicy, hearty, colorful, like all Mexican cuisine. Take the recipe and replenish your culinary piggy bank.
Content:
Fajitas are the national dish of Mexico. Spicy, satisfying, bright, fully reflecting the originality of the culture of the descendants of the ancient Aztecs. The basis of fajitas is meat and vegetables fried over high heat. It is served directly in the pan or wrapped in corn tortillas. Most often, fajitas are made with beef, but you can also cook with chicken, pork, and even seafood. When serving, the dish is provided with guacamole, traditional for Mexican cuisine, and other additives: sour cream, chopped herbs, grated cheese.
Read also: Cooking temperature of chicken in the oven, temperature probe
No one remains hungry after such a treat. Let's take a culinary journey to the land of sombreros, cacti and tequila right in our own kitchen.
Ingredients
- for test:
- 250 gr. flour
- 130 ml. water
- 2 tbsp. vegetable oil
- 1 tsp baking powder
- 1/3 tsp. Sahara
- 1/3 tsp. salt
- For filling:
- 400 gr. pork (I have pork shoulder)
- 2 tsp dry garlic
- 0.5 tsp cumin (optional)
- ½ pcs. lime (can be replaced with lemon)
- 1 PC. hot chili pepper
- 1 PC. red onion
- 1 PC. bell pepper
- 3 tbsp. vegetable oil (for frying vegetables and meat)
- sour cream
- For the pico de gallo sauce:
- 2 cloves garlic
- 1 PC. lime (can be replaced with lemon)
- 3 pcs. tomatoes
- 1 PC. hot chili pepper
- 1 PC. red onion
- 1 tsp Sahara
- bunch of cilantro
Mexican fajitas. Recipe
We invite you to try another appetizer, which is meat fried with vegetables. The dish turns out to be moderately spicy, quite spicy and very tasty. The fajita recipe is adapted to Russian reality and domestic products, but these factors do not in any way affect the amazing taste of the dish. How to cook:
- First, let's prepare a marinade from half a crushed chili pepper, two cloves of garlic passed through a press, a teaspoon of vinegar and three tablespoons of vegetable oil.
- Cut 300 grams of pork pulp into strips, pour the sauce over the meat and leave to marinate in the cold for two hours.
- Cut the sweet pepper into strips, and the onion into fairly large feathers.
- Fry the meat, add vegetables to it at the end and fry together for another five minutes.
- Fill the heated flatbreads (they can be replaced with lavash) with filling, sprinkle with herbs and grated cheese.
Serve the finished dish with any ready-made or homemade sauce of your choice. Fajitas can be rolled, enveloped, or simply folded in half. You can also serve the dish unassembled.
