When cruising in the US and Caribbean, we can usually find
fajita seasoning packets, quick-cooking Spanish rice mix, canned products such
as salsa and refried beans, and even grated cheese to make this meal much easier
-- just following the package instructions.
However, if we can't find these convenient mixes or have a little extra time to
prepare a meal, we prefer to make this meal according to the following recipe.
On our previous boat, About Time, a 32’ shoal-draft sloop, we had a
small, rail-mounted gas grill and a two burner stove which was all we needed to
produce this meal.But now with a
double-ender, we don’t use a grill anymore.Instead we have a three-burner gas stove with an oven which has a
broiler.This recipe was first
developed when we had the grilling option, but it works just as well on the
stove top.Instructions are given
for cooking on the grill or stovetop, but you can also cook either the chicken
or the pepper and onion under the broiler or in the oven if you have that
option. For a full meal, serve with Spanish rice and
refried beans.
FAJITAS
2 whole boneless, chicken breasts, split (for grilling) or
cut into 1-inch strips (for the stovetop)*
1 medium onion, cut into wedges (to grill) or thin strips (to sauté)
1 fresh green bell pepper, cut into wedges (to grill) or thin strips (to sauté)
1 tablespoon extra virgin olive oil or vegetable oil
8 medium-sized flour tortillas
MARINADE
Juice of 2 limes
2 tablespoons vegetable oil
2 tablespoons tequila (optional)
2 tablespoons fresh cilantro, minced, or 1 teaspoon dried
½ teaspoon red pepper flakes, whole or ground
½ teaspoon ground cumin
salt and pepper, to taste
Whisk together ingredients for marinade, pour over chicken,
cover, and refrigerate for one or two hours.In the meantime, prepare the onions and peppers for cooking.If you have a grill available onboard, put the onion and pepper wedges on
wooden skewers, brush with oil, and set aside until you are ready to cook the
chicken.If using the stovetop, sauté
onion and pepper in oil over medium-high heat until softened.Remove from heat and set aside.They
can be served warm or at room temperature.
Remove the chicken from the marinade and place on a
medium-hot grill until it is cooked to your liking along with the onion and
peppers.After grilling, cut chicken
into 1-inch strips with a sharp knife before serving.If cooking on the stovetop, remove the chicken from the marinade,
reserving the liquid, and sauté over medium heat in a large fry pan until firm
and cooked through (about 5 minutes).Add
reserved marinade to the pan and continue cooking for 1-2 minutes.Serve warm.
Wrap tortillas in foil and heat on the grill (off to the
side) or in the oven at 350 degrees F for 5-10 minutes.Remove from the grill or oven.We
let each person “build their own” according to their preferences by wrapping
onions, peppers and condiments (see below) inside the tortilla with the chicken
(like a soft taco) or by placing them on top or to the side.
CONDIMENTS
We like to serve fajitas with any or all of the following condiments:
Fresh or canned tomato salsa or fresh tomatoes, chopped
Grated
Monterey
jack or cheddar cheese
Dollop of sour cream
Guacamole
Finely chopped or shredded lettuce
Fresh or canned jalapenos, sliced or chopped and seeds
removed
* You can also use 1.5 pounds of steak -- skirt steak
is the traditional cut used for fajitas.
