No one cries when you cut up a viola.
Yet another silly word, that was dancing about on my tongue last night: Fajitas. FAH-he-taaaaaaa, Fajita, anyway you say it, this is one easy tasty meal. My husband's mother made some extra tortillas (from scratch!...reminder, take pictures next time and add to post....), and so we made some fillings.
After BBQ'ing the other day, I wanted to try out a dry rub on the boneless, skinless organic chicken I picked up earlier this week from Publix. As you can tell from the picture above, the chicken had a great crust to it. Very juicy and flavorful. I will be experimenting more with this rubbing down of meat and poultry.....hmmm....dry rubbed shrimp? The possibilities are endless.....
Here's what you need (for two):
2 boneless, skinless chicken breasts
1 teaspoon of Kosher or coarse salt
1 teaspoon of pepper
1/2 teaspoon of ground cumin
1 teaspoon of garlic powder
1 teaspoon of garlic powder
1 teaspoon of onion powder
1-2 teaspoons of olive oil or bacon fat
1 yellow onion
2 green peppers
1 clove of garlic
1 avocado
1 lime, juiced
salt and pepper to taste
1 vine tomato
1 cup of finely shredded cheese, either colby of 4 cheese mexican blend
2-3 tortillas per person
Dump the following dry rub ingredients into a bowl: 1 teaspoon of Kosher or coarse salt, 1 teaspoon of pepper, 1 teaspoon of ground cumin, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder.
Fork or whisk together.
Start sprinkling onto chicken breasts.
Rub spices in, front, back, sides, etc.
Wrap up chicken and place in fridge for at least 1 hour.
Grab an onion.
Peel and thinly slice up.
Add either 1-2 teaspoons of bacon fat or olive oil to a large pan on medium-high heat (i had some baon fat on hand....so, why not?).
Add onions, salt and pepper.
Get out 2 green peppers (only one pictured here, but I ended up using two).
Thinly slice up.
Add to onions.
Give it a mix. Let it cook down.
Chop up a clove of garlic and add it to the party.
Keep cooking down peppers, onions, and garlic.
Once properly browned and caramelized, place in a dish with a lid to keep warm while you cook the chicken.
Get your chicken out of the fridge and pound it down a bit if it is thick.
Deglaze the vegetable pan with some white wine or chicken stock (bout 1/2 a cup, I used wine...shocker...).
Add chicken to the pan.
Cook and flip. Cook and flip. etc. etc.
If pan starts to dry out add some more wine or chicken stock.
I put some pressure on my chicken.
Fully cooked chicken should read at least 165 F internally. Soooo purdy and crusty.
Let the chicken rest a minute or two while you whip up some basic guacamole. Take 1 avocado, the juice from 1 lime and some salt and pepper.
Add together in a small bowl and mix with a fork.
Taste to check if you need more salt or pepper.
The chicken looks awesome. Time to slice up.
Nice thin slices.
Slice up 1 vine tomato, salt and pepper it too (so it doesn't feel left out).
Shred a cup of cheese (or get out your store bought, already shredded).
Now get ready to build your Fajitas.
1 warmed tortilla. The husband warmed ours directly on the stove top. Turn your flame on and flip oh so carefully til desired warmness achieved.
Add onions and peppers.
Add chicken.
Add tomatoes.
Add guacamole.
Add cheese.
Take a bite....then make like 2 more, cause, yum.
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