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Serves
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Ingredients
Adobo Chicken
  • 2 Large chicken breasts
  • 4 Large ripe tomatoes
  • ½ White onion
  • 4 Garlic cloves
  • 100 ml White wine vinegar
  • 4 Dried ancho chillies
  • 1 tbsp Brown sugar
  • 1 tsp Salt
  • 1 tbsp Tomato puree
Lime chilli steak
  • Juice of 2 limes
  • 1 tbsp Honey
  • 2 tsps Chilli flakes
  • Salt and pepper
The rest
  • 1½ White onions
  • 1 Red bell pepper
  • 1 Yellow bell pepper
  • 1 Orange bell pepper
  • Tortilla wraps
Guacamole
  • 2 Large avacados
  • Juice of a lime
  • 1 tsp Olive oil
  • ½ Handful of chopped coriander
  • Salt and pepper
Soured cream
  • 300 ml Soured cream
  • Juice of a lime
  • 2 tbsps Mayo
  • 1 tsp Celery salt
Chicken and Steak Fajitas Chicken and Steak Fajitas
Chicken and Steak Fajitas

Forget the shop bought fajita kits and try these awesome authentic Fajitas! Chicken in adobo sauce, lime chilli steak and homemade guac!

Prep 45 minutes
Total 45 minutes

Lots going on here, but nothing that can't be refrigerated or kept warm while you do the rest.


Firstly, marinade the steak with the other ingredients in a covered container at room temp. Set that aside for now. Then onto the chicken, take your dried ancho chillies and toast them in a dry pan/skillet. Once warmed and you can smell the spice, deseed and soak in some water for 10 minutes (you could skip forward and do your guac and soured cream here).


Take the tomatoes and onion and pan fry until charred adding garlic in last about 2 minutes before you're done.

Pop the soaked chillies into a blender with all the other ingredients (apart from the chicken) inc the charted toms, onion and garlic. Add a splash of the chilli water and blend until you have a smooth paste. Pop this paste into a pan and reduce until halved and thick.


Cut your chicken breasts in half lengthways and then coat in the paste. Leave to soak in for about 5 minutes and then cook in a hot pan. About 7 minutes each side. If your chicken breaats are really thick then you can finish off under a medium grill. The paste should leave nice crispy bits on the chicken. The other method is to slice your chicken into strips and combine with the paste. Both work well, but my way looks great when you slice up the chicken and see the shite inside against the dark red spicy coating.


Onto the steak. Really easy, just remove from the marinade and cook in a hot pan to your liking basting with the soaking juices/marinade throughout. Let rest for 5 minutes minimum once done.


While that's resting you can do the onions and peppers. Simply slice and throw into the pan with the steak juices and marinate and cook until softened.


For the guac, peel, deseed and crush the avocado with a fork then combine with the other ingredients. For a smoother finish you can blend. Soured cream couldn't be easier, just combine and stir!


Load up warmed tortilla wraps with your fave or a little of both!



Chicken and Steak Fajitas Chicken and Steak Fajitas
Chicken and Steak Fajitas

Forget the shop bought fajita kits and try these awesome authentic Fajitas! Chicken in adobo sauce, lime chilli steak and homemade guac!

favorite
print
like
Prep 45 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
Adobo Chicken
  • 2 Large chicken breasts
  • 4 Large ripe tomatoes
  • ½ White onion
  • 4 Garlic cloves
  • 100 ml White wine vinegar
  • 4 Dried ancho chillies
  • 1 tbsp Brown sugar
  • 1 tsp Salt
  • 1 tbsp Tomato puree
Lime chilli steak
  • Juice of 2 limes
  • 1 tbsp Honey
  • 2 tsps Chilli flakes
  • Salt and pepper
The rest
  • 1½ White onions
  • 1 Red bell pepper
  • 1 Yellow bell pepper
  • 1 Orange bell pepper
  • Tortilla wraps
Guacamole
  • 2 Large avacados
  • Juice of a lime
  • 1 tsp Olive oil
  • ½ Handful of chopped coriander
  • Salt and pepper
Soured cream
  • 300 ml Soured cream
  • Juice of a lime
  • 2 tbsps Mayo
  • 1 tsp Celery salt

Lots going on here, but nothing that can't be refrigerated or kept warm while you do the rest.


Firstly, marinade the steak with the other ingredients in a covered container at room temp. Set that aside for now. Then onto the chicken, take your dried ancho chillies and toast them in a dry pan/skillet. Once warmed and you can smell the spice, deseed and soak in some water for 10 minutes (you could skip forward and do your guac and soured cream here).


Take the tomatoes and onion and pan fry until charred adding garlic in last about 2 minutes before you're done.

Pop the soaked chillies into a blender with all the other ingredients (apart from the chicken) inc the charted toms, onion and garlic. Add a splash of the chilli water and blend until you have a smooth paste. Pop this paste into a pan and reduce until halved and thick.


Cut your chicken breasts in half lengthways and then coat in the paste. Leave to soak in for about 5 minutes and then cook in a hot pan. About 7 minutes each side. If your chicken breaats are really thick then you can finish off under a medium grill. The paste should leave nice crispy bits on the chicken. The other method is to slice your chicken into strips and combine with the paste. Both work well, but my way looks great when you slice up the chicken and see the shite inside against the dark red spicy coating.


Onto the steak. Really easy, just remove from the marinade and cook in a hot pan to your liking basting with the soaking juices/marinade throughout. Let rest for 5 minutes minimum once done.


While that's resting you can do the onions and peppers. Simply slice and throw into the pan with the steak juices and marinate and cook until softened.


For the guac, peel, deseed and crush the avocado with a fork then combine with the other ingredients. For a smoother finish you can blend. Soured cream couldn't be easier, just combine and stir!


Load up warmed tortilla wraps with your fave or a little of both!