![]() Turn up the heat on the oven to medium high heat to cook chicken until desired color, 15 minutes or so.Īdd green peppers to hot skillet, stirring constantly.Īdd 1/2 tsp salt to green peppers, turn heat down to medium.Īdd garlic to green peppers, cook to desired doneness.Īdd chicken, onions and tomato paste to cast iron skillet, give it a good, gentle stir.ĭon’t get scared off from this recipe because of all of the chicken fajita seasoning and cooking steps… it is worth it and it becomes second nature once you’ve made it a time or two – I can guarantee that this will become a go-to recipe for you! Get chicken, drain as much of the chicken fajita marinade out of the chicken as you can.Īdd chicken to (with onion remnants!) cast iron pan. They’ll look like this, good luck keeping your fork out of them. Once onions have cooked for one hour, transfer to covered dish to keep warm. I prefer using a really fine Himalayan salt in the kitchen Add 1/2 tsp salt and butter once temp has gone down. When 90 minutes out from eating: Heat cast iron pan to high, add in peanut oil, coat bottom of pan.Īdd onions to cast iron pan, turn heat down to medium. Press air out, close baggie and seal for 30 minutes to two hours. Place chicken, water, fajita seasoning, olive oil and lime juice in a gallon size baggie. Store onions and green peppers in separate gallon size baggies. It is delicious and perfect for these fajitas!Īuthentic Mexican Restaurant Chicken Fajitas Recipe and Chicken Fajita Marinade Directions:Ĭut onions, green peppers and chicken into 1/4 inch slices. cheese/queso (optional) ** If I don’t make my own queso, I buy this queso.1 tbsp fajita seasoning (I like McCormick’s).That’s it! Ha! I hope I didn’t just stress you out but these are all pretty important when you’re making authentic fajitas at home. doing four orders of authentic restaurant chicken fajitas. You will save $30 by making these at home vs.But, I can’t keep this recipe from you any longer, so I’m going to go outside the box. Coat the inside with a light layer of vegetable oil after drying.Dry the pan right away after washing it.Wash it with a bristle brush and water as soon as it cools down.If you’re new to cooking with cast iron, there are some guidelines:.In fact, you’re probably even better off having this size of skillet.You must have a cast iron skillet of atleast this size.It’s perfect for about three dinner size orders of fajitas (which is a lot of fajitas by the way!)įive must-know tips for making authentic Mexican fajitas and Fajita tacos at home: I have the Lodge 12 inch cast iron pan like this one. Number one: you absolutely need a cast iron pan to get the restaurant-style fajita seasoning taste. There are however a lot of tips that I have to offer and as long as you know these, you’re going to kill this recipe. However, I can promise you that the flavor and labor of love will be worth it.įajitas: Restaurant Style – Making the Authentic Fajitas Recipe at Homeįor starters: this recipe is not hard per sé. These “fajitas de Pollo” aren’t really along the same lines of the easy dinners that I usually offer – there’s my disclosure. ![]() Like making my very own restaurant-style fajitas … This is pretty impressive when you’re trying to appease an 8 year old, 12 year old, 43 year old and 39 year old all at the same time, right?īut, when the $58 lunch bill came I knew I had to figure out how I could replicate the authentic fajita recipe at home, just how the restaurants make them … at home.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |