Ingredients:
* Fajitas:
* 2 tablespoons vegetable oil
* 6 chicken breasts
* 1 EACH red and green bell pepper
* 1 bunch green onions
* 1 jalapeno pepper
* pinch of salt and pepper
* the juice of 1 lime
* Red Sauce:
* 5 garlic cloves
* 4 dried California chilies
* 6 dried arbol de chile
* 1 teaspoon chili powder
* small pinch of dried oregano
* 1/4 teaspoon paprika
* 2 cups water
* 1 teaspoon chicken bouillon granules or 1 cube
* 1 teaspoon corn starch mixed with 1/4 cup of water
* Pico De Gallo:
* 4 roma tomatoes
* 1/2 red onion
* handful of cilantro
* juice of 1 lime
* pinch of salt and pepper
* Guacamole:
* 3 avocados
* 1/2 red onion
* 1/2 jalapeno pepper
* 1 roma tomato
* 2 garlic cloves
* pinch of salt (or to taste)
* juice of 1 lime
* 12 flour (or) 16 corn tortillas
* 1 cup shredded cheddar cheese
Method
Preheat your Comal or a cast iron pan on a medium-high heat. Red Sauce: 1) Bring water to a low boil; make sure to take the stems off the chilies and then add all red sauce ingredients and simmer for 5 minutes. 2) Then puree ingredients in a blender and strain through a sieve until you have a smooth red sauce. Set aside. Chicken Fajitas: 1) Thinly slice chicken breasts and set aside. 2) Julienne red and green bell peppers, cut green onions into 1 inch pieces, and thinly slice jalapeno, set aside. Guacamole: 1) When your comal is hot add the onion, tomato, garlic cloves, and jalapeno. Keep an eye on them; continue to turn your ingredients over until charred. 2) Mince the tomato, jalapeno, garlic, and onion. 3) Mash avacado and other ingredients together and then add lime juice and salt to taste. Set aside. Pico De Gallo: 1) Chop into small pieces the tomatoes and onions. 2) Mince the cilantro and add to the tomatoes and onions in a bowl; add lime juice and pinch of salt. Set aside. Fajita Fiesta: 1) Heat large skillet and vegetable oil until hot on a medium-high heat. 2) Add chicken breast strips and season with pinch of salt and pepper; stir and cook until chicken is golden brown. 3) Add red and green bell peppers, green onions, and jalapeno pepper. Season and stir for 1 minute. 4) Add red sauce and cook for another 5 minutes on medium heat. Heat your tortillas on your hot comal turning every 15 seconds until they are cooked. Flour tortillas (cook 45 seconds); Corn tortillas (cook 2-3 minutes). Place your Guacamole, Pico De Gallo, and cheddar cheese in side dishes on the table. Then wrap tortillas in a clean towel to keep warm. Place chicken in the center and let everyone help themselves to the Fajita Fiesta!
Notes: You could also make a nice smoky salsa with this dish, I serve mine with Mexican rice and pinto beans. My family loves this one.
Number of servings: 4
* Fajitas:
* 2 tablespoons vegetable oil
* 6 chicken breasts
* 1 EACH red and green bell pepper
* 1 bunch green onions
* 1 jalapeno pepper
* pinch of salt and pepper
* the juice of 1 lime
* Red Sauce:
* 5 garlic cloves
* 4 dried California chilies
* 6 dried arbol de chile
* 1 teaspoon chili powder
* small pinch of dried oregano
* 1/4 teaspoon paprika
* 2 cups water
* 1 teaspoon chicken bouillon granules or 1 cube
* 1 teaspoon corn starch mixed with 1/4 cup of water
* Pico De Gallo:
* 4 roma tomatoes
* 1/2 red onion
* handful of cilantro
* juice of 1 lime
* pinch of salt and pepper
* Guacamole:
* 3 avocados
* 1/2 red onion
* 1/2 jalapeno pepper
* 1 roma tomato
* 2 garlic cloves
* pinch of salt (or to taste)
* juice of 1 lime
* 12 flour (or) 16 corn tortillas
* 1 cup shredded cheddar cheese
Method
Preheat your Comal or a cast iron pan on a medium-high heat. Red Sauce: 1) Bring water to a low boil; make sure to take the stems off the chilies and then add all red sauce ingredients and simmer for 5 minutes. 2) Then puree ingredients in a blender and strain through a sieve until you have a smooth red sauce. Set aside. Chicken Fajitas: 1) Thinly slice chicken breasts and set aside. 2) Julienne red and green bell peppers, cut green onions into 1 inch pieces, and thinly slice jalapeno, set aside. Guacamole: 1) When your comal is hot add the onion, tomato, garlic cloves, and jalapeno. Keep an eye on them; continue to turn your ingredients over until charred. 2) Mince the tomato, jalapeno, garlic, and onion. 3) Mash avacado and other ingredients together and then add lime juice and salt to taste. Set aside. Pico De Gallo: 1) Chop into small pieces the tomatoes and onions. 2) Mince the cilantro and add to the tomatoes and onions in a bowl; add lime juice and pinch of salt. Set aside. Fajita Fiesta: 1) Heat large skillet and vegetable oil until hot on a medium-high heat. 2) Add chicken breast strips and season with pinch of salt and pepper; stir and cook until chicken is golden brown. 3) Add red and green bell peppers, green onions, and jalapeno pepper. Season and stir for 1 minute. 4) Add red sauce and cook for another 5 minutes on medium heat. Heat your tortillas on your hot comal turning every 15 seconds until they are cooked. Flour tortillas (cook 45 seconds); Corn tortillas (cook 2-3 minutes). Place your Guacamole, Pico De Gallo, and cheddar cheese in side dishes on the table. Then wrap tortillas in a clean towel to keep warm. Place chicken in the center and let everyone help themselves to the Fajita Fiesta!
Notes: You could also make a nice smoky salsa with this dish, I serve mine with Mexican rice and pinto beans. My family loves this one.
Number of servings: 4