Do you Fajita?

     Yesterday was such a gorgeous day for Cinco de Mayo.  Our annual tradition calls for one of my favorites, Chicken Fajitas.  I make mine simple, and the kids think it is delicious.

     The key to my fajitas is marinating the meat in Mexican beer (Corona is my choice) along with a fajita seasoning packet.  Casa Fiesta works great, but I’ve been having a hard time lately finding it on the store shelves.  In the morning, just toss the chicken breasts into a large ziplock bag, add the seasoning packet, slowly pour in a bottle of your favorite Mexican brew, zip and knead the ingredients all together.  Sitting in the fridge all day allows the flavors to really blend.

     When it’s time to start getting dinner together, slice up a sweet onion (this Georgia girl loves Vidalias) and a couple of sweet bell peppers as the grill heats up.  Put the chicken breasts on the grill about 6 minutes per side and brown the onion slices in a large frying pan on the stove with a bit of canola oil.  Add the bell pepper strips for a couple of minutes, then pour the remaining marinade into the pan and bring it to a boil.  When the chicken is ready, let the breasts rest for about 5 minutes, then slice and add to the onion mixture.  This keeps the chicken from drying out (one of my constant cooking complaints).

     While all of that has been cooking, I’ve also been browning tortillas in a smaller frying pan coated with Pam.  The flavor of the tortillas is really enhanced when their air pockets fill with steam from the heat.  Nothing tastes as good as a homemade tortilla (the best that I ever had were in a cave in Belize, but that’s another story), yet I don’t think that I will ever have the patience to create such a ubiquitous component of Mexican food.

     The fun part of serving fajitas is figuring out what your diners can add to make the fajitas their own.  Standards at our house include shredded Mexican cheese and a medium spicy salsa.  My kids and I also require guacamole.  Does anyone else love Wholly Guacamole

How did we live without this amazing product with its revolutionary packaging?  Even when on the rare occasion I have planned far enough in advance to purchase avocados so that they have time to soften, my guac never turns out this good.

     Last night I added baby greens and baby arugula as well as micro-cilantro that I had bought through Fall Line Farms from Manakintowne Specialty Growers.  Fall Line Farms  is the farm to family on-line coop from which I purchase locally grown meats, eggs, fruits and veggies throughout the year.  I pay a small annual fee to be a part of this program, which allows me to place my order by Monday evening for pick-up near my son’s school on Thursday afternoon. 

     This coop includes a variety of suppliers, with one of the better known being Manakintowne Specialty Growers.  Located just west of Richmond, they supply many of the best restaurants in the area with the freshest produce.  Every other week, I order their “Best of the Farm” goodie bag.  I’m never sure what will be included, but there are always greens and micro-greens for salads.  Last week’s version included beautiful baby radishes in addition to the micro-cilantro that we had with our fajitas.  The surprise finds in these  “Best of the Farm” bags will have to be the subject of another post(s).

 

     The Manakintowne greens added an almost gourmet touch to my simple fajitas.  What a delicious way to celebrate Cinco de Mayo.  How do you make your fajitas?

Except for product pictures, all pics by Avad Fan.

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