9th Day of HTCE: Fajitas


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Makes 4 to 6 servings

Time: 30 minutes

Fajita has come to mean any assemble-it-yourself assortment of meat, chicken, or even fish (usually shrimp) and grilled vegetables. Here’s the basic formula:

1 pound grilled or broiled boneless chicken, 1 pound marinated and grilled flank steak, or 1 pound spicy grilled shrimp  

1 pound grilled or broiled mixed vegetables

1 cup sour cream

1 cup guacamole

1 cup fresh salsa

2 cups shredded lettuce

2 cups seeded and diced tomato

8 to 12 flour tortillas

1. Heat the chicken, meat, or shrimp and vegetables if needed and keep them warm. Meanwhile, put the sour cream, guacamole, salsa, lettuce, and tomato in serving bowls.

2. Heat the tortillas on a grill for about 15 seconds per side, in a medium skillet over medium-high heat for about 15 seconds per side, or all together in a 250°F oven, wrapped in a towel, just until warm. Serve the tortillas with all the fixings.



Posted in Behind The Scenes, Mexican


  1. RachelGraveline said...

    Do you have a favorite marinade or one that you recommend for the fajitas? I have used salsa before. What are your thoughts?

  2. Judith Liebman said...

    I would add cilantro to the list of adornments.

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