Fusion

Chicken Fajita

Name: Chicken Fajita
Total time: 30 min
Yield: 12 tacos
Cuisine: Mexican
Ingredients: 1 1/2 lb Chicken breasts, sliced into strips; 3 tbsp Lime juice; 2 tbsp Neutral oil; 3 Garlic cloves, minced; 1 tbsp Worcestershire sauce; 1 tsp Ground cumin; 2 tsp Chili powder; 1 tsp Salt; 3 Poblano or bell peppers, sliced; 1 large White onion, sliced; 12 Flour tortillas; 1/2 cup Crema; 2 limes Lime wedges

Strips of lime-and-cumin chicken seared hard in cast iron with blistered peppers and onions — the borderlands standard. Everything lands still sizzling in warm flour tortillas with crema and another squeeze of lime.

Time: 30 min
Heat
Yield: 12 tacos
Region: Norte

Ingredients

Chicken and marinade

Vegetables and to build

Method

Toss the chicken strips with the lime juice, oil, garlic, Worcestershire, cumin, chili powder, and salt, and let them sit while a cast-iron skillet heats until smoking.
Char the peppers and onion in the dry skillet, tossing occasionally, until blistered but still crisp. Set aside.
Spread the chicken in a single layer and let it sear undisturbed before tossing until cooked through and browned at the edges.
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Return the vegetables to the pan, toss everything together, and deglaze with a last squeeze of lime.
Warm the flour tortillas directly over the flame or on a comal until puffed and speckled.
Serve the fajitas straight from the skillet into the tortillas with crema and lime wedges.