When we think of Mexican cuisine, it is likely that, among other delicacies, we think of chicken fajitas. And it is not in vain that this dish is one of the most recognized dishes of Aztec gastronomy, although not many people know that its origin is on the other side of the border.
Specifically, in Texas. There, Mexican workers employed as cowboys were often paid for their services with the toughest parts of the cow. So they devised new ways to cook and flavor it, putting the meat inside wheat or corn tortillas and accompanying it with a sauce or seasoning.
Today, fajitas have evolved so much that they can be prepared with different types of meat. Without ever forgetting the touch of a good seasoning. And to give it even more intensity, we have added chorizo from La Rioja to the recipe. A real flavor bomb.
Cut the onion into julienne strips and the peppers into strips about 0.5 cm wide.
Cut the chicken into strips the same size as the vegetables and the chorizo into half moons.
In a pan with oil, sauté the chicken over high heat with a little salt and pepper. Add the seasoning mixture and let the chicken begin to brown, add the chorizo, fry for a minute, remove and set aside.
In the same frying pan, cook the peppers and onion over moderate heat, once they are cooked add the chicken again and fry everything for a minute.
Heat the tortillas, fill them, fold them and serve with spicy red sauce.
Ingredients
Directions
Cut the onion into julienne strips and the peppers into strips about 0.5 cm wide.
Cut the chicken into strips the same size as the vegetables and the chorizo into half moons.
In a pan with oil, sauté the chicken over high heat with a little salt and pepper. Add the seasoning mixture and let the chicken begin to brown, add the chorizo, fry for a minute, remove and set aside.
In the same frying pan, cook the peppers and onion over moderate heat, once they are cooked add the chicken again and fry everything for a minute.
Heat the tortillas, fill them, fold them and serve with spicy red sauce.
