Beef or Chicken Fajitas

 

One of our very favourite meals is Fajitas.  I usually make both chicken and beef strips to go in them, and of course make my own spelt tortillas.   We avoid all the packet mixes and bought tortillas - they don't taste half as good as home made, and they generally are full of additives and preservatives and wheat and who knows what else! 

I like my fajitas pretty simple - I find if you put too much in them they burst apart anyway, and you just end up with a big mess... I mostly put in beef/chicken strips, sauteed onion and capsicum, and my dairy free sour cream.  Anything else I have on the side.  Some good ideas for side dishes are Mexican Quinoa (or rice), guacamole and a big salad.  But by all means, pile it all into the tortilla if you'd rather - the mess is half the fun! ;)

Prepare meat first:

Beef Fajitas

1.  Mince on speed 9 for 3 seconds:
- 4 cloves garlic

2. Add lime juice and seasonings, mix on speed 3 to combine:
- juice of 1/2 lime
- 1 1/2 teaspoon Cumin ground
- 1/2 teaspoon Oregano dried, crushed
- 1/4 teaspoon Salt
- 1/4 teaspoon Red pepper ground
- 1/4 teaspoon Black pepper ground
- 1/8 teaspoon Onion powder
(these amounts are just to give you an idea - add more or less to taste)

3. Add steak strips, mix on reverse speed 1-2 until well coated. Remove to dish and refrigerate for 30 minutes or more.
- 700g steak (eg. rump or round) cut in thin slices, across the grain
 
Chicken Fajitas
 
1. Mince garlic, speed 7 for 3 seconds:
- 1-2 cloves garlic

2. Add and mix well on speed 5 (sorry, haven't converted it all to grams):
- 1/3 cup teriyaki sauce (I know, doesn't sound very Mexican, but trust me... )
- 1/4 cup olive oil
- 2 tablespoons honey
- 1/4 tsp liquid mesquite smoke seasoning (opt)
- juice of 1/2 a lemon
- 1 1/2 teaspoon Cumin ground
- 1/2 teaspoon Oregano dried, crushed
- 1/4 teaspoon Salt
- 1/4 teaspoon Red pepper ground
- 1/4 teaspoon Black pepper ground
- 1/8 teaspoon Onion powder
(Again, seasoning amounts are just guides - add to taste)

3. Slice chicken breasts in thin strips and marinate in mixture (in a glass bowl in the fridge) for a couple of hours (if you have time):
- 4 chicken breasts

Then ...

4. Cook (or reheat) tortillas - place in oven on very low heat, covered in foil, to keep warm.

5. Saute the onion and capsicum strips in about 30g olive oil, in the Thermomix on 100 degrees, for 15 minutes, reverse, speed 1-2.
- 30g extra virgin olive oil (or butter)
- 2-3 brown onions, halved & thinly sliced
- 2-3 capsicums (red, green, yellow), de-seeded, halved & thinly sliced

6.  Meanwhile, lightly oil large frypan and place on high heat. When it's hot enough for a drop of water to 'dance' on the surface, add the fajita meat, cooking about 400g of meat at a time so it cooks quickly, the chicken first, then the beef. Remove to warm dish (or put it in your Thermoserver to keep warm).  Add the cooked capsicum and onion to dish too (or place in second Thermoserver).

 

Beef fajita meat with onion and red capsicum

Note...

If you have too much happening in your Thermomix (eg. you're making guacamole and sour cream in there, or cooking up some Mexican Quinoa or rice), you can saute the onion and capsicum in the pan you've sauteed the meat in, keeping the meat hot in a Thermoserver meanwhile... But you'll probably need another pair of hands to help!

Making fajitas is always a family affair for us...

7. To serve, spread a tortilla with guacamole, add a few slices of meat (only a little, or the tortilla will be too full), and top with sauteed onion and capsicum, some sour cream (or 'dairy free sour cream', which is what I use), salsa, or whatever toppings you prefer. Roll up, and fold up a flap at the bottom to catch the drips - fajitas are notoriously messy, but they're worth the mess!

Have fun :)