A little fun in the kitchen

Hi everyone, I guess we’re all getting into our new routines and depending on how you look at things it might actually give you time to focus on stuff you’ve been meaning to do. I’m brushing up on my Spanish so in the spirit of Mexico we’re going to make a fun food, fajitas. Like most of the dishes I share, these are easy to make and muy delicioso. The fajita was originally made from strips of marinated steak, but now many places use chicken or grilled vegetables. What makes them fun is that each person can make their own anyway they like. For the one’s I made I used strips of chicken breast, strips of sautéed onion and green pepper. I had beans, cheese and various salsas on the side. Try them with fish, flank steak or a melody of vegetables. The one thing that makes the meal for me are the flour tortillas from my hometown of Tucson. La Mesa Tortillas has won best tortillas in Tucson for the last three years in a row. The best part is they’re still delivering. You can get a maximum of 7 dozen tortillas delivered in about 2 days for around $40 shipping included. I wrote about them here.

You can always use the tortillas from your local market , just make sure they’re flour , as that’s the preferred tortilla for fajitas. In the warmer weather I’ll grill the vegetables but this time I cooked them with the meat once the meat was cooked. As you can see from my rambling you can put almost anything in your tortilla and call it a Fajita. So let’s get to it!

• 1 pound chicken breast (or steak) cut lengthwise into strips. You can marinate them in a simple lime, garlic and jalapeño mixture. This time I just sprinkled them with taco seasoning.
• 1 large onion cut into strips
• 1-2 bell peppers cut lengthwise into strips
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1 can Rotel ( optional)
• 1 can green chiles (optional)
• Favorite salsa
• Other accompaniments could include guacamole, beans, shredded lettuce, tomato, hot peppers, etc..
• 2 tablespoons of oil to brown the meat, onions and peppers.
• In a large skillet add the oil and brown the chicken breast until done all the way through about 15 minutes. Add the onions and bell peppers, stir to evenly brown them. Salt and pepper to taste. Remove from heat.
• To make the tortillas softer and easier to roll, place them over the flame on your stove or in a hot pan and flip them over once or twice.
• Remove tortilla from heat and lay flat on your plate. Lay a few strips of the meat, onions and peppers lengthwise on the tortilla on the side closest to you.
• Add any of the sides you wish. Using both hands fold over your tortilla with the food inside the roll. Try folding in both ends before continuing to roll the tortilla up the rest of the way. Repeat and EAT!

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Making a burrito that doesn’t fall apart takes a little practice, but a messy one still tastes just as good, and maybe even better! Keep trying and soon you might be as addicted to them as I am. If you have any burrito recipes you’d like to share I’d really love to try them and so would the rest of our readers. Maybe I’ll do a post on breakfast burritos. ( that’s making me hungry just thinking about it!)

I know you all know what you should be doing so I’ll leave you with my favorite restaurant bathroom sign. “All employees must wash their hands… and so should you , but I’m not your mother!” . Keep up your sense of humor, get outside in nature if you can and call some old friends. I hope you enjoy the recipe. Until next time Boone Appétit!