Monday, November 7, 2011

Fajita Spice Mix

Still excited by our newly purchased barbecue, we decided that tonight we’d have Chicken Fajitas – smoky, spicy barbecued strips of meat with onions and capsicum, rolled up in a soft white tortilla with cheese and salsa. Of course, for myself I was planning a quesadilla as gluten free wraps are notorious for their lack malleability.

Either way, we were quite excited, as always, for our upcoming Mexican fiesta, until, that is, it started storming. Given I already had some meat (chicken in this case) completely covered in spicy goodness, we decided to cook this inside on the stove top as opposed to the barbecue grill as planned.

Another option for cooking these, mind you, is to not cut the meat  up and to leave it as a whole breast as you let it marinade, and then flame grill it on your barbecue, cutting it into strips after it is cooked – another great way to add to the smokiness which Fajitas are all about.

This would also taste great with steak, in fact I encourage using this for steak instead! However, we had chicken defrosting and so went with what we had.

What Will I Need?

1 tsp Sea Salt
1 tsp Caster Sugar
1 tsp Cumin
1 tsp Coriander
1 tsp Smoked Paprika
1/2 tsp Chili powder
1/2 tsp Oregano, dried
1/2 tsp Ground Black Pepper
½ tsp Cayenne Pepper
1 Clove Garlic, minced
1 tbs Oil
500g Beef or Chicken, sliced
½ Onion, sliced
½ Red Capscicum, sliced

What Now?

1.             Let’s start by combining all the spices, and oil in a bag or marinade bowl.

2.             Add your meat, onion and capsicum to the mix and give it a good stir/shake until the meat is completely covered in the spicy mix.

3.             Cook your spiced meat over a hot grill or in a frying pan over a high heat until cooked though – this will differ between chicken or beef, how thickly it has been sliced, and how large your grill/frypan is!

4.             Once cooked, top with cheese and salsa, and then wrap up your meat with a soft white tortillas!