The fajita is a fairly new food, originating in the 1930s in Texas. It was first created by ranch workers, who were given the cheaper cuts of beef- skirt steak. They would marinate the steak in lime to help tenderize the tough meat. The fajita is now created using many types of meat (numerous cuts of beef, chicken, even shrimp). It is grilled and served with onions and bell peppers on a tortilla, sometimes with many additional condiments. In restaurants, it is often served in a sizzling skillet. Mexican “Arracheras” are very similar to fajitas, also using marinated skirt steaks.
More information on the history of the fajita.
Evan wasn’t really interested the fajitas tonight. He pushed away the chicken, bell peppers, and onions to chew on the tortilla. He takes after his mom and is a big fan of bread. He hasn’t had a huge interest in food lately since his top two teeth are coming in. Oh well, maybe next time.
2 teaspoons paprika
1/2 teaspoon cumin
4 limes, divided
2 tablespoons olive oil
salt and pepper to taste
2 bell peppers, thinly sliced
1 large onion, thinly sliced
1 pound boneless chicken breasts, thinly sliced lengthwise
In a large bowl, whisk together paprika, cumin, juice from 1 lime, olive oil, salt and pepper to taste. Add the bell pepper slices, onion slices, and chicken slices. Set aside to marinate up to 30 minutes.
Heat a large skillet over high heat. Once thoroughly heated, use a large slotted spoon or tongs to add the chicken mixture. Stir often and cook until the peppers and onions soften and chicken is cooked through.
Divide among the tortillas, sprinkle with the juice of the remaining limes, and serve immediately with desired garnishes.
Adapted from Handle the Heat from Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals
Tara\\\\\\\\\\\\\\\'s Multicultural Table
Tagged: bell pepper, chicken, fajita, mexican, mexico, North American, onion, Texan, Texas, wrap