Directions
Every time I make chicken and pepper fajitas, it’s like bringing a little piece of Plaza Garibaldi into the kitchen: the smell of sautéed peppers, the meat sizzling on the grill, the tortilla smoking and you can’t wait to bite into it… I’m liturgical when it comes to Mexican cuisine. Everything is simple, but it requires precision and patience. Every little step is essential to add one pinch of flavor after another.
In Mexico, more than a recipe, fajitas are a convivial institution.
And to think that corn is the true soul of Mexico: over 27 million tons of grains ground every year just for food use, a gastronomic and cultural heritage that has no equal in the world. If you’re wondering how many tacos or fajitas are eaten every day, let me tell you that according to some estimates over 125 million tortillas are prepared in Mexico… per day! Each region has its own recipe and its own variation, but what remains the same is the pleasure of breaking bread (or better, the tortilla) and sharing.
Ingredients
For 4 people
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600 g chicken breast (or thighs, juicier)
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2 peppers (one red, one yellow)
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1 large red onion
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2 tablespoons corn oil
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2 limes (one for marinating, one for serving)
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2 teaspoons sweet paprika
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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1 pinch of chili pepper (optional, but “spicy” is always better)
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Salt and pepper to taste
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8 corn tortillas (or wheat, if you want to stay Tex-Mex)
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Fresh cilantro to taste
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White rice or guacamole for serving (optional, but still a party)
How to Prepare
Start with the marinade: cut the chicken into not-too-thin strips and place them in a bowl with the juice of a lime, paprika, cumin, oregano, oil, salt and pepper. Cover and let it marinate in the fridge for at least 30 minutes—if you can resist an hour, even better.
In the meantime, thinly slice the peppers and onion. Heat an iron pan or a non-stick griddle: the secret is that it is very hot, just like in the markets of Oaxaca. Sauté the vegetables first with a drizzle of oil, leaving them crunchy and slightly burnt on the edges: these are the so-called “charred veggies”, so loved in Mexican markets. Set aside.
Raise the heat again and cook the chicken, drained from the marinade, a few minutes per side: it must remain juicy inside and nicely charred outside. When everything is ready, put the vegetables back in the pan for the last minute, so they can be properly flavored.
Heat the tortillas in a clean pan, just long enough for them to soften and swell a little. Stuff each one with chicken, peppers, onion, fresh cilantro and a squeeze of lime. Accompany with white rice, beans or guacamole if you want to do things “in style”.
Fun Fact
Did you know that in Mexico there are over 60 varieties of corn and that some tortillas are even blue, thanks to nixtamalized corn?
Fajitas, unlike classic tacos, were born in Texas among Mexican laborers who grilled poor cuts of meat (the “skirt steak”) on the embers. Only later did they arrive at chicken, then fish and vegetarian.
In many Mexican cities, grilling vegetables is so central that each family has its own “signature” for the spice mix. Marinating with lime and spices is a trick that never goes out of style: it serves to tenderize the meat and give it the unmistakable fiesta aroma.
Nutritional Values (per 100 g of fajitas, including tortilla)
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About 156 kcal
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Protein: 13 g
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Carbohydrates: 18 g
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Fat: 4 g
