My son Martin is a huge fajitas fan, and through the years we have made fajitas on a regular basis. Not only is it delicious, but also very healthy! Lots of vegetables and chicken, and for the low-carbers, just elminate the tortilla.
For a proper Fajitas Party you will need the following:
- Fajitas chicken (or beef)
- Onion and paprika
- Smashed black beans
- Pico de gallo (Mexican tomatosalsa)
All these have recipes below, and in addition you will need:
- Sour cream
- Corn, optional
- Grated cheese, optional
All the recipes are for 6 persons.
Onion and paprika mix
- 2 tsp olive oil
- 3 red paprikas, sliced
- 3 yellow onions, in this rings
Heat the oil in a pan on high heat, (or in a pan on the bbq). Add onion and paprika and fry while stirring constantly, until the vegetables are starting to brown. Turn down the heat, and let them simmer further 10-15 minutes, until they are soft and sweet, and ready to serve.
Smashed black beans
- 1 tbsp olive oil
- 3 cloves or garlic
- 2 x 400 gr cans of black beans
Heat the oil in a pan. Add garlic, and saute for a minute while stirring. Add the black beans. Season with salt and pepper, and saute further 2 minutes. The black beans are so soft that they will be “smashed” just by stirring.
- 3 ripe avocadoes, peeled and stone removed
- 1 clove of garlic, finely chopped
- 1 shallot, finely chopped
- 1 red chili, seeds removed and finely chopped
- the juice of ½ lime
In a bolw, mix avocado together with garlic, shallot and chili, and mash it roughly with a fork. Stir in lime juice, and season with salt and pepper.
- 1 kg chicken breast, cut into strips
- or you can use beef or minced meat
- 2 packs of good quality fajitas spices*
- 200 ml of white wine
Mix fajitas spices and white wine in a blow. Add the chicken and mix well, so all the pieces get covered by wine and spices. Let it marinate for a coule of hours.
Just before serving, panfry the chicken on moderately high heat until tender and cooked through.
Pico de gallo
- 4 tomatoes, chopped
- 1 red onion, finely choped
- 1 tbsp jalapeno pepper form a jar, finely chopped
- 2 cloves or garlic, pressed
- a small bunch of coriander
- the juice from ½ lime
Mix all the ingredients in a bowl. Salt and pepper carefully, and let the salsa sit in the fridge for a couple of hours. This can also be made the day before. Take the salsa out of the frige appr 20 minutes before serving, to get it up to room temperature.