Friday, July 22, 2016

Chicken Fajitas Again!

Fajitas are becoming a go to summer dish. Soon as Fern's tomatoes are ready we'll be having even more. This is the first image with my new phone. Looks like it needs cropping. This plating seems to work well. Less sour cream in everything.

Old El Paso Refried beans have just a pinch of cumin, salt and a few drops of lime juice. The Salsa is tomatoes, jalapeno, red onion, cilantro, salt, black pepper, lime juice. The guacamole is a ripe avocado mashed with lime juice, salt, cilantro, few drops tabasco and a teaspoon of sour cream.

Fajita means 'cut in strips' so the breasts, celery and onion were cut in strips. First I diced and caramelized half an onion. Dusted the chicken strips with flour and seared them slightly. Added the vegetables and sweated them a minute. Sprinkled a teaspoon of chicken stock over the pan and added a tablespoon of taco seasoning to that. 3/4 cup water and quickly reduce to a nice thick sauce. Roll up in a taco shell and slop everything else on top. 

It looks pretty good, tastes really fresh. If only I knew how to make good refried beans from scratch....

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