top of page
header-new-2.png

4 Dollar Fajitas (But Cheaper)

Ah yes, the TexMex classic, fajitas. We all know it. We all love it. However, going out with friends and family trying to enjoy a steamy...

Ah yes, the TexMex classic, fajitas. We all know it. We all love it. However, going out with friends and family trying to enjoy a steamy plate of meat, beans, vegetables, and warm tortillas that you just want to cuddle up in are so darn expensive!! Enough is enough of spending over 15 bucks a serving for fajitas. That's why we are making chicken fajitas at home, but wayyyy cheaper. Like $4 per serving cheaper.

SUPPLIES USED:


Serves: 4-6


INGREDIENTS:

Meat -

  • 2lbs boneless and skinless chicken thighs

  • 1 Tbsp ground cumin

  • 1 Tbsp chipotle powder

  • 1 tsp ground cinnamon

  • 1 Tbsp kosher salt

  • 2 limes


Fajitas Vegetables -

  • 1 large sweet onion

  • 1 large red bell pepper

  • 1 large green bell pepper

  • 1 large jalapeno thinly sliced

  • 3 cloves garlic, thinly sliced

  • 3 Tbsp vegetable oil

  • salt and pepper to taste


Beans -

  • 6 oz chorizo (chorizo san miguel)

  • 1 yellow onion

  • 3 Roma tomatoes, torched (peel skins off after torching intensely)

  • 5 cloves garlic crushed

  • 2 jalapeno, sliced

  • 2 tsp ground cumin

  • 1.25 cups chicken stock

  • 2 cans pinto beans, drained


Mexican Rice -

  • 3 Tbsp vegetable oil

  • 4 cloves garlic, minced

  • 1 tsp cumin

  • 1 tsp chipotle powder

  • 8 oz crushed tomatoes

  • 2 cups long-grain rice (basmati)

  • 1.25 cups chicken stock

  • salt to taste


INSTRUCTIONS:

Chicken Method:

  1. Start by pounding the chicken just to flatten thighs.

  2. For the seasoning, mix all dry ingredients together until combined.

  3. Season with all seasoning. Ideally, cure in a bag overnight.

  4. Grill till done, finish with lime juice.


Vegetable Method:

  1. Start by slicing the vegetables.

  2. Sear vegetables aggressively in a pan, finish with garlic (gently)


Beans Method:

  1. Seed tomatoes then roughly chop them with a knife

  2. Cook-off chorizo, add vegetable oil if needed

  3. Add onion, jalapeno, and garlic, saute till softened, add in tomatoes saute till softened

  4. Add in cumin and chicken stock. Bring to a boil and reduce by about 1/4

  5. Add beans and continue to cook till hot.


Mexican Rice:

  1. Cook garlic

  2. Add rice and toast

  3. Add remaining ingredients

  4. Pour into a rice cooker

3 Comments


Raj P
Raj P
Sep 10, 2021

Hey Joshua, do you mind sharing the setting on your rice cooker for the mexican rice, I got the same one.

Like

server314159
May 28, 2021

In your video, the audio narration says that it is 1 Tbsp. of Kosher salt, but the text on screen says that it is one tsp. I have made this mistake myself...

Like

Yo Mama
Yo Mama
May 21, 2021

Hey bro...you say in the directions for the Mexican rice to sauté garlic and onion but no mention of the onion in ingredients or on video. Also, to those of us without a rice cooker, is the amount of liquid from the stock and tomato sufficient to cook on stovetop in a pot?

Like

Let's Get Cooking

Recent Recipes

bottom of page