Dudefood Tuesday: Fajita fiesta (two different fajitas)
I love Mexico and I love Mexican Food even more.
I am fond of all the rich herbs and spices they use in their kitchen and the combinations of spicy and peppery with refreshing guacamole or sour cream.
Mexican Food is by far THE hardcore Dude Food if you ask me. Without exception all Tex Mex dishes are dishes made by and made for real men.
For what do you get when men with sombreros and men with cowboy hats start sharing and combining their oldest kitchensecrets?
Clint Eastwood on a plate. And how much dude do you want on a plate?
When I am making Tex Mex food I just can’t resist to talk like Clint Eastwood too (grumbling to myself and to the chickenbreast: “Well, you gotta ask yourself one question: Do I feel lucky? Well, do ya, punk?”, just before I throw it in the frying pan).
The other nice thing of Macho Mexican Food is the high Amigo sharability of it (amigos is the spanish word for: fellowdudes). One of the best things a man can get is, sharing fistfood with friends (fistfood is the dude equivalent of fingerfood). And (some assembly required) making that spicy jampacked cornenvelopes of flavour together with friends is the closest a man can get to primal dudeness. You can tell from the growling sounds produced when their tastebuds are processing all the rich tastes of the Mexican Kitchen
And last but not least: it’s fairly easy and relativly fasty to create a Mexican feastmeal. In the blink of an eye you can change every table into a Central American Banquet with a variety of bowls packed with flavours. More so if you grab some ready made seasoning mixes from your local superstore. And then there are no excuses left to not share a piece of Mexico with your bro’s, dude.
Here you have the recipe for not one but two!!! fajitas for when you want to throw a Mexican feast for your fellow dudes.
Mi fajita es su fajita, amigos!
Two Mexican DIY fajitas; one with sweet potato and one with spicy chicken
- The fajitas:
- The one with sweet potato
- 1 pack of small tortilla wraps
- 2 sweet potoatoes preferably the orange ones, peeled and diced
- 1 tsp cumin
- 1 tsp chili flakes
- 1 tsp grated ginger
- 1/2 red cabbage finely sliced
- 1 large carrot grated
- 1 tsp sugar
- 1 tbsp fishsauce
- juice of 1 lime
- juice of 1/2 orange
- The one with spicy chicken:
- 450 gr chickenbreast cut in small pieces (deboned)
- fajita seasoning mix
- 1 red chili finely sliced
- 1 big yellow onion finely diced
- Extra sidedishes:
- Guacamole recipe
- Green Jalapeño Relish
- Sour Cream
- 2 Tomatoes finely diced
- 50 gr Cheddar cheese grated
- 2 limes sliced in small wedges
Preheat oven to 220 C. Put the diced potatoes in an ovendish and mix in the cumin, chili and the oil. Add salt and pepper to taste.
Roast the mix in the oven for about 40 minutes and then test the softness of the potatoes with a fork. If they are still undercooked, put them back in the oven until they fall from the fork.
In the meantime make a salad by mixing the sliced cabbage and grated carrot together. Sprinkle with salt and leave to drain in a sief.
Make a dressing by mixing the limejuice and orangejuice with the fishsauce. Add the ginger and sugar and stir well. Mix the dressing with the drained salad.
Now is also the time to make a guacamole. You will find a recipe for easy to make guacamole here.
Put the chicken in a heated frying pan and caramelize the meat. After a few minutes add the onion and chili (if you like you can also add some finely sliced bell pepper). After a few minutes add the seasoning mix and stir well. Leave on a low heat for a couple of minutes more, so the flavors can mix in the dish.
Serve the fajitas with all the sidedishes, so everybody can assemble his own personal mexican taste bomba