Fajitas
Time to fire up your griddle and grill. It is a treat to make Fajitas ( Fa-heet-aa-ss) at home. Its a great sharing dish for your family gathering or a dinner with friends. Keep everything ready, simply turn the stove on and serve directly from the griddle. What fun! Make the flavours your own. Add your favourite chilis and spices. Make a guacomole or salsa to serve with this.
10 soft Tortillas 2 bell peppers
1 large green chillie
1 large onion
1 tsp ancho chillie powder
250 gm / 8 oz steak or chicken breast
Marinade
1 tbsp mustard
3 tbsp rice vinegar
1/2 tsp brown sugar
2 tsp worcestershire sauce
1/2 tsp salt
2 finely grated garlic cloves
optionally 1 tsp cumin powder
Marinate the steak overnight or up to 48 hours, refrigerated.
When ready to cook bring the meat back to room temperature.
Thickly slice the peppers, chillie and onion.
Heat a deep wok/skillet and add a tsp of oil. Remove the meat from the marinate and pan fry it. 3 minutes on each side. Remove and let it rest on a cutting board.
Then tip the vegetables in the same pan. Saute them on a high flame until just cooked, add all the left over marinade into the pan. Toss to coat all the vegetables. Thickly slice the steak and toss that in with the rest just for a minute or two. Sprinkle with ancho chilli and serve immediately with warmed tortillas, avocado, tomatoes , chopped fresh cilantro and lime.
Tips
Tortillas are generally of two varieties, plain white flour or whole wheat flour. They are available in the super market. Heat each one on a skillet or reheat them together in a preheated oven wrapped in foil.
Chapatis are very similar to Tortillas and can be substituted easily.
The flavours of chili and lime make a perfect fajita. It is the key ingredient so do not omit either.
If you do not have a grill or a griddle, use a flat skillet on a high flame.
For more interesting recipes click
Niloufer's Kitchen: Moroccan Cuisine
http://www.amazon.com/dp/B00GP0CSBI
Photo credit Nafeesa Jalal
Time to fire up your griddle and grill. It is a treat to make Fajitas ( Fa-heet-aa-ss) at home. Its a great sharing dish for your family gathering or a dinner with friends. Keep everything ready, simply turn the stove on and serve directly from the griddle. What fun! Make the flavours your own. Add your favourite chilis and spices. Make a guacomole or salsa to serve with this.
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| Fresh red and Jalapeno chilli, lime and avacado, Tortillas on my grill and mixed bell peppers and sliced chicken on my griddle, smells and tastes amazing. |
10 soft Tortillas 2 bell peppers
1 large green chillie
1 large onion
1 tsp ancho chillie powder
250 gm / 8 oz steak or chicken breast
Marinade
1 tbsp mustard
3 tbsp rice vinegar
1/2 tsp brown sugar
2 tsp worcestershire sauce
1/2 tsp salt
2 finely grated garlic cloves
optionally 1 tsp cumin powder
Marinate the steak overnight or up to 48 hours, refrigerated.
When ready to cook bring the meat back to room temperature.
Thickly slice the peppers, chillie and onion.
Heat a deep wok/skillet and add a tsp of oil. Remove the meat from the marinate and pan fry it. 3 minutes on each side. Remove and let it rest on a cutting board.
Then tip the vegetables in the same pan. Saute them on a high flame until just cooked, add all the left over marinade into the pan. Toss to coat all the vegetables. Thickly slice the steak and toss that in with the rest just for a minute or two. Sprinkle with ancho chilli and serve immediately with warmed tortillas, avocado, tomatoes , chopped fresh cilantro and lime.
Tips
Tortillas are generally of two varieties, plain white flour or whole wheat flour. They are available in the super market. Heat each one on a skillet or reheat them together in a preheated oven wrapped in foil.
Chapatis are very similar to Tortillas and can be substituted easily.
The flavours of chili and lime make a perfect fajita. It is the key ingredient so do not omit either.
If you do not have a grill or a griddle, use a flat skillet on a high flame.
For more interesting recipes click
Niloufer's Kitchen: Moroccan Cuisine
http://www.amazon.com/dp/B00GP0CSBI
Photo credit Nafeesa Jalal
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