Another non-baked recipe! Sorry about that but baked stuff will be back next week. I’ve been waiting for months to post these and it seemed like the perfect opportunity with Cinco de Mayo coming up.
Do people really celebrate Cinco de Mayo? I’m from Texas and nobody I know celebrates it. Is that weird? But now that I’m in Germany, I celebrate all great American food holidays! I just have to.
My favorite meals are copycat Pizza Hut pan pizza (because Pizza Hut here doesn’t taste the same as American pizza hut!), lasagna, steak, fried chicken and these fajitas.
We fight over the leftovers and I hate leftovers. These are actually the only leftovers I’ll eat besides macaroni and cheese. I’ve had several “Fajita Fridays!” (I’m a dork) since I’ve been in Germany. I have to educate people about the wonders of fajitas and good tortillas. I think of myself as a food ambassador. :)
The tortillas in stores here are awful. I’ve tried lots of recipes but now I only use this recipe from Homesick Texan. I’ve had several Hispanic roommates which resulted in me eating their mothers’ homemade tortillas on a regular basis. They were made with lard. These are made with 2 teaspoons of canola oil and these are honestly just as good! I usually make them with whole spelt but they just don’t compare with the white flour ones.
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 2 pounds chicken
- ½ cup lime juice
- ¼ cup olive oil
- 6 cloves garlic, crushed
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 2 teaspoons liquid smoke (not optional!)
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- ½ teaspoon ground black pepper
- ½ teaspoon cumin, optional
- 2 pounds of skinless, boneless chicken breast
- sliced onions and peppers if pan frying, optional
- Slice the chicken breasts in half lengthwise to make two thinner chicken breast cutlets.
- Combine all the ingredients except the onions and peppers in a Ziploc bag and marinade the chicken overnight. If you're really in a rush, marinade for at least three hours.
- You can either grill or pan fry. Pan fry at medium-high heat until chicken is cooked through. It'll depend how thick your meat is, but normally I do it 3 - 5 minutes per side. Instead of just dumping all the contents in the pan, take out the pieces of chicken, leaving the marinade in the bag.
- After the chicken is cooked, remove to a plate and cover. Add the sliced onions and peppers to the pan and pour the chicken marinade over them and stir.
- Turn heat to high and cook for about 5 minutes or until they're cooked enough for your liking.