Thread: Chicken Fajitas with salsa and guacamole

I woke up with a craving for Mexican food today, and then the wife came back from the market with a couple of nice avocados so we were set.

Tomatoes, onions, avocados, garlic, coriander, lemon, are the fixing for the salsa and guacamole along with the tenders.



Then we have to chop it all up.



Shred the chicken and then saute if off. Then slow cook in the oven at 150 for one hour and fifteen minutes. The onions, and garlic along with my special spices really infuse well.




Just made the salsa up and will let it sit for a few hours before I use just a bit to spice up the guacamole. This is a work in progress and should continue about 5pm.

150 for 1 hour 15. Sounds a bit much.
Laosy has a couple of nice avocados too.

I want all the spices absorbed, but upon reflection and your comment you are probably right it is breast meat. Say 45 minutes tightly covered after just a very light saute. That spice blend is something a friend brought me and its really nice. I want the chicken to basically absorb it all.

Marinade.

sounds nice, nonetheless.

The marinade wont work as the spices are dry and only activated well when cooking. So I sautéed off the chicken added the spice mixture about 8 ounces beer and turned it off. Its going to be perfect the chicken is already absorbing all the mixture, and will be just like I like after only half an hour on low in the oven. When I looked at the letter the spices came with I was spot on.

More picture to take and foods to cook. TIme to open up the guacamole and salsa bar.

So I have eaten dinner its time to finish this thread off.

Cooking up the chicken and spices.



Then transfer to finish in the oven covered.



Guacamole is done, but I must remember to wipe off the bowl.



Now its time to sit down and have a look.

The dinner table.

Two styles of serving.



It was a great feast, enjoyable to cook and even more so to eat.

Bloody hell, that looks good.

Oh bugger, I've just drooled all over my nice clean shirt .

Thanks for that Bangyai. Perhaps get you and the wife over here for a dinner and tutorial. With four margaritas would be nice as well.

Looks absolutely delicious!

Did you just use chilli's in the salsa to spice it up?

Used two of the red chilies you see in the first photo. One seeded and de veined the other not. Came out just right.

Excellent effort...

The salsa recipe is here, give it a try you just might be surprised. Came from Pedro at Casa Lupe restaurant in Orland Ca. Just about 40 years old now so nothing fancy, new wave or fusion about it.

Looks sep.
Try a bit of paprika in the mix as well.
Think you'll enjoy.
If you flash dried spices in nuclear hot oil for 5 secs then use the mix as a marinade it works fine.
It's an all nighter though but worth it.

good tips thanks.

Loks great bro. I make my own quesadillas, but I haven't tried fajitas yet. BTW, what's the spice in the small bowl in the third pic?

smoked jalapeno chili powder, cumin, salt, paprika, garlic and onion flakes and just a bit or oregano. I can buy the mixture in the Bay Area, or I have it sent over premixed.

Looks nice, but those are not in fact fajitas. Chicken tacos yes - fajitas tacos no.

Another fantastic food thread from aging one.
Looks fantastic mate
You would make a great wife

Originally Posted by Bexar County Stud

Looks nice, but those are not in fact fajitas. Chicken tacos yes - fajitas tacos no.

That's my observation too. Soft chicken tacos. Fajitas use grilled chicken. Nice effort again nonetheless. I cheat on my chicken tacos and use the taco spice mix I buy at Foodland. Did I see any refried beans as a side dish?

Charlie and Humbert caught me out. They are indeed in reality soft tacos, but the mix is sold as a fajita mix. cheers.