Even if today’s preparation doesn’t quite match the original, fajitas are one of the most popular Mexican dishes around the world. Here is the recipe that is rarely found in Mexico, but often found in the internationalized Tex-Mex cuisine of Mexican restaurants in this country.
- 1 red pepper
- One Zucchini
- 1 large tomato
- 2 small red onions
- 2 cloves of garlic
- 1 small can of corn
- 250 grams of meat or shrimp
- 1 tablespoon of olive oil
- 1 Salatherz
- 2 medium carrots
- 100 grams of grated cheese
- 4 wheat or corn tortillas
- Salt / pepper / chilli & paprika powder
- 250 grams of meat or shrimp
- Parsley, basil
- Guacamole / Sour Cream / Pico de Gallo / Salsa
Preparation to make fajitas
First, you peel the onions and the garlic and cut both into small pieces. You can also mash the garlic to better distribute the aroma over the whole vegetable pan. Now wash and cut the remaining vegetables and meat – if desired – and season everything with salt, pepper, chili, and paprika powder as desired. Put some olive oil in a pan and fry the vegetable (meat) mixture until everything is well done and soft. The vegetables can also stay a little crunchy, the fresher the whole thing tastes.
While frying you can prepare the rest of the ingredients, so basically put the cheese in a bowl and cut the salad into small strips. The various salsas are an essential part of a complete fajita dish. We recommend the two most typical side dishes for sauces, namely guacamole and sour cream.
Pico De Gallo
You can see how to prepare guacamole here. However, there are also other options: Depending on your taste, you can also serve a hot chili salsa, frijoles, or pico de gallo. As the last and, in the truest sense of the word, rounding-off ingredient, the tortillas should of course not be missing, which are best reheated in the oven or in the microwave to a warm temperature without letting them harden. We recommend wrapping aluminum foil around in the oven.
As soon as the pan is fried and the rest of the side dishes have been served, the “eating fajitas” experience can begin. Here everyone has their own way of distributing the ingredients in the dumplings and then rolling them up. The most common way is to first fold the lower side of the tortilla in the middle over the vegetable, salsa, salad, and cheese mix and then fold the sides – this way nothing can drip out when eating with your hands on the lower end, unless you stuff its roll way too full.
In addition to the different sauces and dips, you can also various different types of vegetables. Kidney beans, for example, are a popular ingredient to add to your fajitas. Instead of meat, it is also possible to use shrimp or prawns if you prefer to fish. The vegetarian variant is also possible without any problems and is very tasty. If you want it a little more juicy, you can buy a Mexican salsa in the supermarket and mix it with the vegetables. This creates a typical Mexican flavor that can otherwise only be imitated with many different spices and tomato strains.
Fajita means something like “girdle” and goes back to the name of the beef diaphragm, which was leftover for free as a throwaway product for the cowboys after cattle were slaughtered.
In the Texas-Mexican border region on the Río Grande. They ate the meat with green chili strips on a tortilla – at least that’s how the typical Mexican dish was originally prepared. Nowadays the whole recipe has been adapted to the international tastes of Tex-Mex cuisine.
Also read: how to cook prime rib