Chicken Fajitas Recipe 

Pork loin and chicken breast pieces ready to marinate in the fridge.

1 pound chicken breast cut very thinly 

1 pack of McCormick Organic All Natural Fajita Seasoning

2 tablespoons extra Virgin olive oil

*In two separate sealable containers add the chopped chicken and one and the pork loin in another. Add the seasoning mix on top along with 2 tablespoons extra-virgin olive oil on each of them. Marinate six hours or more in the fridge.

After the meats have marinated, cook on medium high heat until the meat is just about cooked, but not all the way. Reserve.

Preheat to cast iron skillets in a high oven, about 4:35 to 500 Degrees that have been greased prior with extra virgin olive oil or canola oil.  let them heat about 10 minutes to get him really hot.

Once you preheated your fajita pans then continue on with the recipe and saute the peppers and onions in another large-capacity pan. 

When’s the onions and sweet bell peppers are cooked to the point of translucency then add the cooked marinated meat to the vegetable mixture.

Add in one fourth cup water or stock to the pan and deglaze the pan, making a sauce. 

Follow this process for both typed of meats you’re using, adding in 

1/4 cup water added after pork loin has been browned and almost cooked through.

Add to the indivual, preheated cast iron fajita pans-that have wood planks on the bottom or a very sturdy cast iron trivet-these will be super HOT!

Add the sizzling fajitas to the cast iron pans carefully and cook in convection or conventional oven about 5 minute’s at 475 degrees.

***********************

Serve Fresh lime wedges to each guest to add at the table to taste.

1 yellow bell pepper and one orange or red pepper either julienne sliced or roughly chopped

1 white onion, chopped in the same fashion as the bell peppers. Make the onion and the bell peppers the same size so they cook at the same time.

Fresh Cilantro, to add to taste

Fresh salsas, garnishing 

Sour cream or casa crema to garnish

1 pound pork loin or thinly cut sirloin-if you’re a beef eater.

Photographs taken and edited by Paulette Motzko, PLM Studios. COPYRIGHT 2017.

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