Yayyyy for Cinco de Mayo!! I'm in celebration mode! So what if I'm not Mexican! I'm a Punjabi, and we're born to celebrate- whatever the occasion. Who doesn't like to have fun in life, a reason to cheer, a reason to laugh?! Hell, I don't even need a reason to dance. So let the music begin!
But before I go start dancing, I need to share this really fun n easy recipe to make. Keeping with the theme of Cinco De Mayo or the 5th of May, I made these really delicious Chicken Fajitas with a nice summer-y salsa.
I did make the flour tortillas at home too. You can get them ready from the store. But might I suggest involving your kids or your partners to make everything at home? Its healthier, cost effective and cooking together always brings the family closer. Let the fun times roll..
Here's how it goes...
Time taken: 30 mins
For the Tortillas
2/3 cup wheat flour
2/3 cup plain flour (or you can just use either of the flours)
1 tsp salt
1 1/3 cup water
For the Chicken
4 chicken breasts
1 tsp garlic powder
1/2 tsp salt
Freshly ground black pepper (optional)
1/2 tsp red chili flakes
1/2 tsp oregano
1/2 tsp cumin powder
2 tbsp lemon juice
2 tbsp olive oil
1 large green, red and yellow bell pepper
1 large red onion
Fajita seasoning OR you can use the same seasoning used for marinating chicken
A pinch o' your love
Now you can let the chicken marinate in the fridge for 3-4 hours, or even just 30 mins. I'd suggest, if you're short on time, start by marinating the chicken so that when you make the tortillas, the chicken has had enough time to marinate.
Wash and pat dry the chicken breasts.
Start by even-ing out the chicken breasts. Pierce with a fork all around so the marinade gets a chance to penetrate in deeper. Combine the marinade ingredients together and pour onto the chicken. Give it a god rub. Cover and place it in the fridge till you begin to make the tortillas.
Add the salt and mix. Start incorporating flour in the flour and keep combining. I use my hands. But you can use a dough maker. Keep kneading till you form a nice springy dough. If you press it down with one finger, the dough should return to its original shape. Thats how you know if your dough is done rightly. Cover with damp cloth and let it rest for 15 mins.
Divide into small golf size balls. You should get around 8-10 balls.
On a flat surface, dust some plain flour first and then start rolling out the balls one at at time. Use a rolling pin.
Roll it out as thin as about 2-3 mm.
They should be about the size of 8 inches in diameter.
Heat a griddle or a flat bottomed pan on a medium flame. Let it get heated properly first. Place the rolled out tortilla onto the griddle. Let it cook for 1-2 mins one one side and flip. Your tortillas are ready.
You might have a few left over tortillas. You can refrigerate them upto a couple of days. Bake them in an oven with a brushing of oil, and use as tortilla chips the next day.
Meanwhile the chicken has had a chance to marinate. Take it out of the fridge and grill it.
Heat the grill well enough and place the chicken breasts on it. I let the chicken cook for 4 mins or till the juices run clear. Do NOT let it overcook. Nothing's worse than a chewy rubber-y chicken. You can slice the thickest portion of the chicken to see if its pink inside or not. If its white all through, its cooked. The aroma of this was insanely tempting and I had to restrain myself from eating the chicken by itself.
Let it cool for a bit before slicing it into pieces. Save the chicken juices. Those are precious bits of flavour.
Now to make the stuffing for fajitas, cut into thin strips the bell peppers and the onions.
Heat a pan on medium flame. Drizzle about 2 tbsp olive oil into it.
Add in the sliced red onions and saute for 30 secs.
Now add in the bell peppers and toss around for a minute.
Next, add the the chicken pieces. Toss, toss. Time to add the Fajita seasoning. Today I did go with ready Fajita seasoning, but I would strongly recommend that you use the home made spice mix.
Toss toss toss. Add a pinch of your love, toss again. You fajita stuffing is ready. This takes like literally 3-4 mins.
To assemble, I used lettuce leaves to plate up the fajitas. Its optional for you. I just liked something green on my plate.
Now line up the center of the tortilla with the fajita stuffing. Roll it up or fold from both ends. Your fajita wrap is ready.
I served mine with Corn and mango salsa and a couple drinks that I called Mango Tango and Mango Fiesta. Recipe coming up. Indulge! :)