Fajitas are a tex-mex classic that combines juicy chicken, charred vegetables, and aromatic spices into a fast and versatile dish. The secret lies in the intense heat of the skillet and assembling everything fresh right before serving.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 4 chicken breasts (500g)
- 2 red peppers
- 1 green pepper
- 1 large white onion
- 4 flour tortillas
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp sweet paprika
- 1/2 tsp chili powder
- salt and pepper to taste
- 1/2 cup sour cream
- 1/2 cup crumbled queso fresco
- chopped fresh cilantro
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep
Cut the chicken into thin two-centimeter strips and season generously with salt and pepper; set aside while heating the cast iron skillet over medium-high heat to reach the perfect temperature before adding the oil.
- Step 2 Pan 6 min
Add olive oil and the chicken to the hot skillet; fry for 6 minutes, stirring every minute, to achieve an even golden crust without overcooking, keeping the interior juicy.
- Step 3 Pan 8 min
Add the julienned onion and sliced peppers; sauté for 8 minutes over medium heat until the onion turns translucent and the peppers show lightly charred edges.
- Step 4 Mix 1 min
Sprinkle cumin, sweet paprika, and chili powder over the vegetables; stir well for one minute to toast the spices and release their essential oils before they burn.
- Step 5 Cook 1 min
Heat the tortillas directly on the stove flame or a dry griddle for 30 seconds per side; this step is crucial to make them flexible and prevent them from tearing when rolled.
- Step 6 Assemble
Assemble the fajitas on the hot tortillas; add a spoonful of sour cream, crumbled queso fresco, and chopped cilantro; serve immediately while the dish continues to sizzle in the skillet.