This recipe make a great main course, Brunch or between meal hunger stopper. Fajitas in tortillas is a mexican dish that is sold just about everywhere in the south west part of the USA, mexico and extensive parts of Latin America. I often see a similarity between Middle Eastern cooking and Mexican cooking because of spices and herbs that are used in the dishes they make such as, corriander, cumin, hot paprika, chilli peppers and garlic. Here is my recipe for tortillas. I hope you like it.
For this you will need about 5 fillets per portion.
Other Ingredients:
1 medium tomato (sliced) per 2 portions
1/2 green pepper per 2 portions(sliced)
1/2 medium sized onion per 2 portions(sliced)
Tomato puree
1-2 cloves of garlic
salt and pepper
Cumin
Chopped corriander
Corn starch
Cooking oil
Chilli Pepper or sweet chilli pepper sauce.
Tortillas
Equipment:
2 frying pans.
Method.
Before you start to fry rub the bottom of the pan with the garlic cloves. Slice the chicken fillets length ways and fry on a deep skillet. Add the onions and work in stir frying carefully for about 1 minute. Add peppers stir frying for about 1 minute also. Now add the tomatoes mixing gently until they begin to show signs of softening. Add salt & black pepper to taste. Put in about 1/2 teaspoon of cumin per 2 portions (reducing by 1/4 teaspoon for each 2 extra portions added). Add the chilli pepper or sweet chilli sauce. Add a little tomato puree to intensify the colour.
Now blend in the chopped corriander adding an ammount that is according to your own taste preference. You can use flat leaf parsley if you dont like corriander. Add a little sugar if the mixture needs it. Because you are going to fill the tortillas with the fajitas mixture it needs to be a little firm so mix a teaspoon of corn starch diluted in a little water into the fajitas to thicken the sauce. Put the tortillas onto a table and fill them lenghwise with your fajitas mix. Roll them up gently making sure not to split them. Add a flour and water mixture to the lip of the tortilla just to stick them firmly and set aside. At this stage heat another frying pan with about 1/2 cm. of coking oil. Heat to a temperature of 150 degrees centigrade and add your tortillas to the oil carefully taking care not to get burned or to spill the content of the tortillas out. Fry until golden brown on both sides. Remove and place on kitchen paper to soak up the excess oil. Serve on lutuce with salza, mexican rice or fries. Buon Apetite
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