Mike's Chicken Fajitas
Ah fajitas! No matter how you make em'' they're always juicy, flavorful and spicy TexMexy goodness!!
All of my 6, 7, 8 and 10 year old culinary students made 20 pounds [chicken alone] of these TexMex Fajita Bento Boxes for our local women's shelter and their children last night. I'm so proud of all of them. They all worked SO late and SO hard. These were beyond delicious and totally appreciated by everyone kiddos!
Mike's Chicken Fajitas
Ah fajitas! No matter how you make em'' they're always juicy, flavorful and spicy TexMexy goodness!!
All of my 6, 7, 8 and 10 year old culinary students made 20 pounds [chicken alone] of these TexMex Fajita Bento Boxes for our local women's shelter and their children last night. I'm so proud of all of them. They all worked SO late and SO hard. These were beyond delicious and totally appreciated by everyone kiddos!
Cooking Instructions
- 1
Trim any fat from your chicken breasts.
- 2
Cube your chicken into 2" strips and brine your chicken in ice cold water for 2 hours.
- 3
Next, fry your thin chicken strips with seasonings and a splash of beer or broth for 5 minutes tightly covered. You'll want to essentially steam your chicken and its seasonings.
- 4
Add to chopped vegetables and fry under sealed lid for 5 minutes longer.
- 5
Serve your fajitas on a sizzling hot cast iron skillet like this.
- 6
Serve fajitas with sides of salas, sour cream & homemade quacamole.
- 7
These are the TexMex Bento Boxes my students put together for the women's shelter.
- 8
Stack em' and pack em' any way you choose!
- 9
Or, enjoy these with Porterhouse steak strips or jumbo shrimp!
- 10
Season and grill a Porterhouse steak and slice into thin strips.
- 11
Jumbo Tiger Shrimp pictured. Fry 4 minutes turning once or, until pink/red in color.
- 12
Serve with any of the options listed above and ice cold Mexican beers in frosty thick mugs. Enjoy!
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