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:
Start by pounding the chicken just to flatten thighs.
For the seasoning, mix all dry ingredients together until combined.
Season with all seasoning. Ideally, cure in a bag overnight.
Grill till done, finish with lime juice.
Vegetable Method:
Start by slicing the vegetables.
Sear vegetables aggressively in a pan, finish with garlic (gently)
Beans Method:
Seed tomatoes then roughly chop them with a knife
Cook-off chorizo, add vegetable oil if needed
Add onion, jalapeno, and garlic, saute till softened, add in tomatoes saute till softened
Add in cumin and chicken stock. Bring to a boil and reduce by about 1/4
Add beans and continue to cook till hot.
Mexican Rice:
Cook garlic
Add rice and toast
Add remaining ingredients
Pour into a rice cooker
