DAY #14 - Fajita Mix
Fajita Mix is a blend for this particular Mexican/ Texan dish. Below you can find a history of fajitas and a recipe!
Chicken Fajitas
Ingredients
- 3 chicken breasts
- 3 bell peppers, thinly sliced
- 1 yellow onion, thinly sliced
- 2 Tbsp olive oil
- 1 lime
- 1.5 Tbsp Fajita Mix
- 1/2 tsp salt
- Tortillas
- sour cream
- pico de gallo
- avocado, sliced
Directions
- Mix the fajita mix and salt and spread generously on both side of the chicken - let sit 10 minutes.
- Heat the oil in a skillet and cook the chicken breasts - 7/8 minutes a side. Put them aside to rest, add more oil and cook the peppers and onion. Sautee until softened. Slice the chicken breasts and add back into the skillet. Squeeze the lime on everything and continue stirring until everything is mixed.
- Serve immediately with the tortillas, sour cream, and pico de Gallo, and avocado.
History of the Fajita
'The history of fajitas can be traced back to the cattle ranches of West Texas and Northern Mexico, where ranchers would use the tougher cuts of meat, such as skirt steak, directly over an open flame. This practice, known as “barbacoa,” was popular among Mexican cowboys, also known as vaqueros. These cowboys would cook their beef with a mix of onions, peppers, and other spices.
In the early 1930s, fajitas started gaining popularity in South Texas, particularly in the Rio Grande Valley. The dish was often served at outdoor festivals, and the sizzling sound of the hot skillet was a draw for curious onlookers. Eventually, fajitas made their way onto the menus of Mexican restaurants in the United States, where they became a staple of Tex-Mex cuisine.
The name “fajita” comes from the Spanish word “faja,” which means “belt” or “sash.” This is because the skirt steak used in fajitas is cut from the beef’s diaphragm muscle, which is long and thin like a belt.' from the website tijuanaflats.com