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Friday, March 2, 2012

Mexican Fajita








Packing stuff for lunch box is a big challenge for all. Always struggling to think beyond the vegetarian and chicken sandwich. Here is a recipe for a lunch box as well as it is any time food.  What I liked about this recipe is that it was totally Mexican....(no Indian touch of spices) because whenever I prepare something on my own somehow it turns out to be an Indian dish. And I also liked the salsa sauce which can be used for other dishes of your choice.

Ingredients:

For filling:
2 cups boneless chicken strips
2 tablespoon lemon juice
2 tablespoon oil
1/2 teaspoon garlic paste
1 teaspoon cumin crushed
1 teaspoon green chili chopped
1 onion thickly sliced
1 capsicum sliced
1 cup grated cheese

For salsa sauce:
3 medium tomatoes peeled and chopped
1/2 cup onion chopped
1/2 teaspoon garlic crushed
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon crushed dry red chili (chili flakes)
2 tablespoon oil
2 tablespoon chopped capsicum


For Tortilla :
2 cups flour
3/4 teaspoon salt
1 teaspoon baking powder
2 tablespoon oil
Warm water as required to knead


Method:


In a bowl add flour, salt, baking powder, oil and warm water as required to knead, form into a dough and leave it for 15 min. Divide into 10 portions, shape into balls. Roll out each ball into thin tortillas. Cook on a hot griddle over medium heat.
Filling: Marinate chicken with lemon juice, garlic paste, salt, cumin, and green chili for 15 to 20 min. Heat oil in a pan and fry marinated chicken till done. Then add onion and capsicum and cook for another 5 min.
Salsa: In a blender add all ingredients for salsa except for oil and capsicum. Blend well to a smooth mixture. In a saucepan, heat oil and add the tomato mixture, cook for 10 min or until sauce thickens and finally add capsicum. cook for 2 min and then set aside to cool.
To Serve: make individual fajitas by placing the chicken filling and grated cheese in the center of tortilla, top with salsa sauce roll up tight and serve.


Serves 4

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