Authentic Mexican Chicken Fajitas-Fajitas De Pollo is a popular dish served in Mexico for casual entertaining. One of the easiest dishes of the Mexican cuisine, fajitas are usually made with chicken, beef or shrimp.
Today we are going to prepare a delicious authentic Mexican chicken fajitas, or fajitas de pollo. One of the easiest dishes of the Mexican cuisine are the fajitas that are usually made with chicken, beef or shrimp.
You can serve them on a sizzling cast iron plate (like in the restaurants), or you can serve them on a regular serving plate next to guacamole, limes, salsa and warm corn or flour tortillas, as tacos. In Mexico, this dish is popular for casual entertaining. The recipe is easy to make and the flavors are divine!
It also tastes better if you marinade the meat for at least 30 minutes before cooking it.
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How to make the authentic Mexican chicken fajitas- or Fajitas de Pollo:
I used chicken breast. It is tender, cooks fast and it is delicious. I started by slicing the chicken breast into 3/4 inch wide(about 2 cm)strips and placed them into a large bowl.
I added the lime rind and juice, granulated sugar, oregano, cayenne pepper and cinnamon.
I mixed throughly and set aside to marinate for at least 30 minutes.
Meanwhile, I prepared the peppers. I used red, yellow, green peppers. I love the red and the yellow, in particular but feel free to use whatever peppers you have available.
I cut the onions in half and sliced them thinly. I also cut the peppers in half and sliced them into 1/2 inch(1cm) wide strips.
I heat up a large pan with a little bit of oil and stir fried the marinated chicken for 5-6 minutes, then I added the peppers and onions and cooked for 3-4 minutes more, until the chicken strips were cooked through and the vegetables were soft and tender, but still juicy.
Now, it is ready to eat!
Suggestion for serving the fajitas de pollo:
Spoon the chicken mixture into a serving bowl and take it to the table. Serve the fajitas with fresh warm tortillas, guacamole, salsa and sour cream for Americans and for the rest of the world that doesn’t have access to crema, the Mexican version of French creme fraiche. Both are slightly soured and thickened cream, milder and less thick than American sour cream.
Each guest takes a warm tortilla, spreads it with a little salsa, adds a spoonful of guacamole and piles some of the chicken mixture in the centre. The final touch is to add a small dollop of sour cream/crema. The tortilla is then folded over the filling and eaten.
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- 3-4 medium skinless boneless chicken breasts
- 2 large onions sliced thinly
- 3 bell peppers(1 green, 1 yellow or orange, 1 red)
- 3 tablespoons vegetable oil
- For the marinade:
- 2 limes- juice and rind
- 2 teaspoons granulated sugar
- 2 teaspoons dried oregano
- ½ teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- To serve:
- guacamole, salsa, sour cream/Mexican crema, flour/corn fresh warm tortillas
- Slice the chicken breasts into ¾in(2cm) wide strips and place these in a large bowl.
- Add the lime rind and juice, sugar, oregano, cayenne and cinnamon and salt.
- Mix throughly and set aside to marinate for at least 30 minutes.
- Cut the onions in half and slice them thinly. Cut the peppers in half, remove the cores and seeds and slice them into ½ inch(1 cm) wide strips.
- Heat the oil in a large frying pan. Stir fry the marinated chicken for 5-6 minutes. Add the peppers and onions and cook for 3-4 minutes more, until the chicken strips are cooked through and the vegetables are soft and tender, but still juicy.
- Spoon the chicken mixture into a serving bowl and take it to the table.
- Serve with fresh warm corn/flour tortillas, guacamole, sour cream, crema, salsa etc.
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