I started this lil blog of mine just over 5 years ago and one of the first recipes I shared here was all about my favourite way to cook fajitas. Being that half a decade has passed I decided it was time for a bit of refresh on the ol’ recipe and share with you just what the secret ingredient is that makes my fajitas so fab.
I love fajitas and they’ve been a staple dinnertime meal in my household for as long as I can remember. They are just so versatile, everyone around the table can make up their wraps to suit their own tastes. And any meal that involves sharing is a winner as far as I’m concerned.
Whilst I could make up my own spice mixture (and I have been known to adapt along the way) I have always gone back to the same brand of fajita seasoning for years. It’s a brand now called Santa Maria, but I use to know it as Discovery. I find the seasoning just more authentic, and with a bit more oomph than the others on the market.
I was quite pleased to see this brand when I went along to BritMumsLive last month as it’s been a fave for so long. Although I was a tad embarrassed to say I hadn’t noticed the rebrand, oops! I guess I can use the excuse that I was out of the country for a while last winter.
Right, back to the fajitas!
Soooo….. my secret ingredient to make my fajitas taste a million times more interesting is … (cue drumroll) tequila!
I generally make my fajitas with THIS SONG in my head for good reason.
Yep, tequila is not only adding to that authentic Mexican vibe of the dish, but it adds a wonderful depth of flavour to the chicken and spices.
Oh, and setting fire to your dinner is a lot of fun (if somewhat scary for your eyebrows).*
Fajitas (serves 4)
1 large Onion, finely sliced
4-5 tbsp Vegetable Oil, for cooking
Salt and Pepper, for seasoning
2-3 Red, Orange or Yellow Peppers, sliced
2 Garlic cloves, finely chopped
4 Chicken Breasts, finely sliced
1 packet of Santa Maria Fajita Seasoning
1 large shot of Tequila
In a large, high-sided frying pan or wok heat half of the oil and add the onions with a sprinkle of salt. Fry them on a medium to low heat for a good 7-10 minutes, stirring often and make sure they soften nicely. Once they start browning along the edges push to the edge of the pan.
Pop in the peppers and allow them to cook through on a medium heat. Stir every minute or so giving the edges a chance to ‘catch’. After about 5 minutes they should have a slight chargrill edge to them. Stir the onions and peppers together for a further 2 minutes then remove from pan to a plate. Keep warm.
Add the rest of the oil to the frying pan and cook the chicken breast on a medium to high heat. Stir often to ensure the chicken cooks evenly. Once the chicken is browned all over add the fajita seasoning. Stir well and cook through for a 2 minutes.
Now the fun bit! (Caution: please be careful and use your common sense to stay safe – this only works with gas, otherwise use a cooking lighter) Tip the shot of tequila into the pan. Stir into the chicken mixture. Now, carefully and gently, tip the frying pan slightly sideways and downwards towards the flame. The pan will very quickly fire up so watch your eyebrows and stand back. Never let go of the pan. Just move the pan off the heat and into the middle of the cook. Stir once the initial flames have gone down.
Now add the onions and peppers back into the pan, stir and cook for another couple of minutes.
Serve with tortilla wraps, salsa, guacamole (my recipe here), soured cream, cheese, and anything else you like in your fajita wraps.
And watch those eyebrows!
* Disclaimer: this recipe is for guidance only. Please use your own common sense when cooking fajitas. I cannot be held responsible for you setting fire to your eyebrows or worse. Be safe peoples!
Disclosure: I received a couple of Santa Maria product samples. As always, views are my own.