Fajitas Oamc Food

EASY CHICKEN FAJITAS

Steps:

• Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
• Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
• Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
• Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
• Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
• To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
• Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.

OAMC CHICKEN FAJITA KITS

Steps:

• In a med. bowl mix the seasoning ingredients together. Set aside for later.
• Cut peppers and onions in thin strips. In large skillet saute with a little olive oil for 5 minutes or until tender. (Do not over cook.) When cool divide into 3 portions and place each portion in a quart size freezer bag making sure to squeeze excess air out of bag. Refrigerate until ready to place in kit.
• Cut chicken into 1/4" strips. In large skillet pour a little olive oil in and begin cooking chicken strips. ( May need to do in 2 separate batches.) When chicken is no longer pink sprinkle with seasoning mix and cook 2 minutes longer. Cool chicken and divide into 3 portions. Place each portion in a quart freezer bag. Squeeze excess air out and refrigerate until ready to place in kit.
• Make 3 cheese bags by placing one cup into 3 sandwich size bags. Squeeze excess air out.
• Make 3 salsa bags by placing 1/2 cup of salsa in 3 snack size bags. Squeeze air out.
• Make 3 tortilla packs by wrapping 6 tortillas in saran wrap and then place in a gallon freezer bag. Squeeze air out.
• To assemble kit:
• Slide tortilla bag into another gallon freezer bag. Place chicken, veggies, cheese and salsa neatly into the same gallon bag. Squeeze out air and seal. Include kit directions:
• In skillet heat chicken in oil until defrosted and warm. Add veggies and cook for 5 minutes or until hot.
• Defrost tortillas if needed in microwave for 30 seconds. Spoon cheese, salsa, meat and veggies on tortilla. Serve with sour cream and enjoy!

HOMEMADE CHICKEN FAJITAS

Steps:

• Whisk chili powder, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.
• Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.
• Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil.
• Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
• While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side.
• To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.

FREEZE AHEAD STEAK FAJITAS

Steps:

• Place steak in quart-sized freezer bag; combine lime juice, white wine vinegar, salad oil, oregano, and crushed garlic cloves; add to meat.
• Freeze.
• To bundle: Steak/marinade mixture; flour tortillas; frozen vegetables.
• To prepare: Thaw steak in marinade.
• Remove steak and pan-sear in hot pan.
• Cook until medium rare; remove from pan.
• In the same pan, add frozen vegetables and marinade; cover and cook until vegetables are crisp-tender.
• While vegetables are cooking, slice meat into thin slices against the grain.
• Add to cooked vegetables.
• Add salsa to meat and vegetables; heat through.
• To serve, spoon into warmed flour tortilla; garnish with avocado cubes, chopped tomato or fresh cilantro.

BEEF FAJITAS

Steps:

• Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
• Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
• Serve cooked beef with tortillas, salsa and Mexican cheese blend.

EASY BEEF OR CHICKEN FAJITAS

Steps:

• Spray a large skillet with non stick cooking spray.
• I like to use my iron skillet for these.
• When skillet is very hot add bell peppers, onion and garlic; (be careful not to burn garlic or it will taste bitter) cook, stirring occasionally, until onion is slightly golden and peppers are tender.
• Stir in beef or chicken, cumin and chili powder; cook, Squeeze a little lime juice over meat and stir occasionally, until meat is no longer pink.
• Serve in tortillas; top with desired toppings.

FAJITAS (OAMC)

Steps:

• Place your meat of choice in a new zippered freezer bag.
• Add the can of soda.
• Add a tablespoons Of soy sauce to the bag.
• Add some Thai chili paste.
• Remove excess air & seal.
• Thaw.
• Grill or stir fry meat until cooked through.
• Serve on warm tortillas with your favorite toppings:
• onions, bell peppers, cheese, tomtoes, salsa, etc.