I honestly am in awe of the response I have had from everyone – I honestly didn’t think it would pick up this quickly, to which I can only repay to you by giving you another recipe!
Now this is a recipe I’ve cooked a hundred times before and to be honest, whenever you say Fajitas, I don’t think you ever get a complaint. Think of Lego for Adults, but it’s not plastic… and you can eat it… I guess the only comparison is you build it yourself. I’m not good at analogies.
This recipe is full of depth, with heavy notes of cumin and smoked paprika, bringing you earthy heat, which balances well with the creamy and acidic accompaniments.
If you wanted to make this veggie, you can add more of the veg listed below or try some meat alternatives, during my veggie/vegan diet, I was a massive fan of Vivera products, particularly their steaks!
Just a quick one, the description of the veg is a bit lengthy but stick with me and it’ll teach you a good technique for dicing veg!
For this recipe – you will need the following;
3 Peppers (Red, Yellow and Orange go well)
2 Red Onions
A punnet of mushrooms
8 Boneless and Skinless Chicken thighs / 4 Vivera steaks
2 Tbsp Smoked Paprika
2 Tbsp Cumin
2 Tbsp Salt
1 Tbsp Cayenne Pepper
1 Tbsp Pepper
2 cloves of Garlic
Flat Leaf Parsley
1 Tin of sweetcorn
1 Large Tomato
1 Red Onion
Leftover Pepper tops
½ Lime Juice
4 Ripe avocados
1 Large Tomato
½ Lime Juice
100 grams of Greek Yogurt
500Gr of Cheddar – also try mexican Cheeses, for this one I’ve gone for a Oak Smoked Jalapeno and Sweet Red Pepper flavoured deli cheese.
8 Wraps (Wholemeal, plain, mixed herb – pick whichever you like – if you haven’t before, give corn tortillas a go!)
With your veg, you’re going to slice about a ½ inch down from the top of the peppers horizontally, take the tops and dice into small cubes – they’ll come in handy a bit later on. Peel away the pith and bang out the seeds from the rest of the peppers, then slice into thin strips. The onions are the most “technical” part of this. Cut both onions in half slicing down from the root. Take one half and chop off the stem, peel away the skin, leaving the root attached. Slice horizontally, stopping just before the root, then slice vertically across the top and finally slice horizontally across the onion. You should be left with little cubes of onion, put these to the side. With the remaining onions, slice to a similar thickness as the peppers. Roughly cut the mushrooms into fours.
Start by placing a good glug of oil in the pan, add salt and mince your garlic, let this cook on a medium heat until the garlic gets all nice and aromatic – then place your chicken thighs in the pan let these cook for about 5 minutes until a gorgeous colour has developed on both sides.
Take your thighs out, add all the spices to the pan and mix until an oily paste forms, add the veg until coated in delicious flavour, add the thighs back in and cover the pan with a lid, set to a low/medium temperature and cook for 15 minutes.
Whilst these are cooking, you have plenty of time to prepare the accompaniments.
Grate the cheese into a serving dish and put to the side, after grabbing a pinch for yourself – I see you.
Those diced onions and peppers from earlier, mix these with the corn. Dice the tomatoes in the same way but keep about ¼ aside for the guacamole. Mix all of these together into a bowl, squeeze in the lime and sprinkle with salt and set to one side!
For the guacamole, you can slice the avocado, remove the stone and mash in a bowl with a fork, add the greek yogurt – if you’ve seen Queer Eye, Antoni Porowski swears by this and keeps the guacamole from browning! Add the quarter diced tomato and a squeeze of the other half of lime juice. Give it a mix together until all combined.
Place your tortillas on a plate in the microwave (if you don’t have a microwave, wrap in tin foil and place on a low heat in the oven for about 4 minutes – careful not to make them too crunchy) turn on the microwave just before serving – a minute should do nicely.
Ensuring the chicken is cooked all the way through, cut into strips, and mix within the veg. I love decanting, but place down a tea towel and put the pan onto your table, it gives a nice rustic feel, sprinkle this and the other two dishes with a bit of chopped parsley for colour.
Place all on your table and you can stand smugly knowing that you’ve prepared some Fierce Fajitas for Four, as you’re guests look at you in awe, taking pictures of your creation.
A good pairing with this would be some Margaritas or a few light beers, Corona or Modelo are great with these!