We just finished up sauté week and I wanted to give it a proper farewell. I’ve been wanting to make homemade tortillas again for a while and chicken fajitas gave me the perfect excuse! I added a bit of bacon grease, garlic powder, green onion and smoked paprika to the tortillas and it was so good! Bacon makes everything better.
Vegetables:
2 Tablespoons Olive Oil
2 cups Bell Pepper; julienned
1 large Onion; sliced
2 cloves Garlic; minced
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Chicken:
2 large Chicken Breasts
1 teaspoon Olive Oil
1 Tablespoon Ancho Chile Paste
½ teaspoon Smoked Paprika
¼ teaspoon Cayenne
¼ teaspoon Ancho Chile Powder
½ teaspoon Garlic Powder
1 teaspoon Oregano
¼ teaspoon Onion Salt
Pinch Red Pepper Flakes
Salt and Pepper to taste
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12 Corn Tortillas
1 cup Creamy Ancho Slaw
½ cup Tomato; chopped
½ cup Red Onion; chopped
¼ cup Cotija Cheese
Cilantro or Parsley for garnish
- Add the chicken to a large bowl or dish and sprinkle in the oil, Chile Paste, spices and seasonings. Toss to coat, then cover and marinate in the fridge for 1 hour; preferably overnight.
- Heat a large skillet over medium heat and add a drizzle of olive oil. Sear the chicken, cooking until the internal temperature reaches 165°F and the juices run clear.
- Remove the chicken and sauté the vegetables until just tender. Add the chicken back to the pan and toss until heated through.
- Serve with warmed tortillas, slaw, tomatoes, cheese, onions and cilantro or parsley.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 