Mexican Style Fajitas Food

AUTHENTIC MEXICAN CHICKEN FAJITAS-FAJITAS DE POLLO

Steps:

• Slice the chicken breasts into 3/4in(2cm) wide strips and place these in a large bowl.
• Add the lime rind and juice, sugar, oregano, cayenne, cinnamon, and salt.
• Mix thoroughly and set aside to marinate for at least 30 minutes.
• Cut the onions in half and slice them thinly. Cut the peppers in half, remove the cores and seeds and slice them into 1/2 inch(1 cm) wide strips.
• Heat the oil in a large frying pan. Stir fry the marinated chicken for 5-6 minutes. Add the peppers and onions and cook for 3-4 minutes more, until the chicken strips are cooked through and the vegetables are soft and tender but still juicy.
• Spoon the chicken mixture into a serving bowl and take it to the table.
• Serve with fresh warm corn/flour tortillas, guacamole, sour cream, crema, salsa, etc.

MEXICAN STEAK FAJITAS

Steps:

• In a large bowl, combine the orange juice, vinegar, garlic and seasonings; add the beef. Turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside., Drain and discard marinade. In the same skillet, cook beef in remaining 1 tablespoon oil until it reaches desired doneness, 2-4 minutes. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.

SIZZLING MEXICAN FAJITAS

Steps:

• Preheat oven to 350 F (180 C).
• In a medium microwave-safe bowl melt 1 tbsp (15 mL) butter in the microwave. Add chicken, lime juice, chili powder, cumin, salt, pepper and garlic; mix well and set aside.
• Wrap tortillas in foil and warm in oven 8 minutes or until heated through.
• Meanwhile, heat a large nonstick skillet over medium-high heat and melt remaining butter. Add mushrooms, onion and peppers; cook stirring frequently for 6 minutes or until vegetables are tender-crisp.
• Transfer to bowl. Add chicken strips to skillet and cook, stirring frequently, for 5 minutes or until chicken is lightly browned and no longer pink inside. Return vegetables to skillet; stir until heated through, about 1 minute.
• Spoon chicken and vegetable mixture over centre of each tortilla and sprinkle with Canadian Cheddar cheese. Serve with suggested toppings.

MEXICAN CHICKEN FAJITAS

Steps:

• In a glass bowl or resealable plastic bag, mix first eight ingredients. Add chicken; toss to coat. Cover or close bag and refrigerate for 4 hours. Drain, discarding marinade. , Saute chicken in a large skillet over medium heat for 6-7 minutes or until juices run clear. Spoon about 1/2 cup chicken down the center of each tortilla. , Top with lettuce, cheese, tomato, sour cream and taco sauce. Fold in sides of tortilla and serve immediately.