Receta South of the Border, Shell Yeah!
South of the Border, Shell Yeah!
With the current power issues, it's good to know that your possibilities are not limited to just hamburgers and hotdogs when cooking on the grill. For a wonderful deviation from the norm, make some simple, easy and delicious chicken fajitas and tacos. Using a cast iron skillet really helps with maintaining a constant temperature and achieving a great sear. Ingredients include a variety of colored peppers, sliced onion and garlic. Cut the chicken into thin strips and toss with little chili powder, cumin, Mexican oregano and SPST. A general rule of thumb for me is about 4 cups of prepped veggies per 1 1/2 lbs. protein.
Drizzle pan with olive oil and when the oil just starts to smoke, add veggies. After several minutes, add chicken. When chicken is no longer pink and the juices run clear, add some fajita seasoning with a little water and simmer for about 5 minutes. Serve in hard and soft taco shells with salsa, sour cream, guacamole, cilantro and Sriracha chili sauce. Easy sides include canned refried beans, heated, grilled corn with Chili Lime Butter and Mexican style rice with sofrito (sauteed and simmered tomatoes, peppers, onions, broth and olive oil) which can all be prepared on your grill. Coronas and sparkling beverages go great before, during and after for for a little refreshing appetite stimulant!!