Mexican Fajitas with Tomato Salsa - Beef, Pork or Prawns can also be used or leave out the meat entirely and pack with fresh vegetables such as Peppers and Courgettes for a tasty vegetarian alternative.
| Portion size | 3 - 4 |
40 - 60 |
90 - 120 |
| Fresh tomatoes, chopped into small chunks | 4 |
60 |
120 |
| Red Chilli, finey chopped | 0.5 |
7.5 |
15 |
| Red onion, finely chopped | 0.5 |
7.5 |
15 |
| Fresh coriander, chopped | 3 tablespoons |
45 tablespoons |
90 table spoons |
| Garlic, finely chopped | 0.5 cloves |
7.5 cloves |
15 cloves |
| Extra virgin olive oil | 1 table spoon |
15 table spoons |
90 table spoons |
| Red wine vinegar | 1 table spoon |
15 table spoons |
90 table spoons |
| Tabasco sauce | 1-2 drops |
15-30 drops |
30 - 60 drops |
| Olive oil | to cover base of pan |
to cover base of pan |
to cover base of pan |
| Chicken breast cut into thin strips | 500g |
7500g |
15000g |
| Onion, chopped | 1 |
15 |
30 |
| Mixed Peppers, sliced | 2 |
30 |
60 |
| Old El Paso spice mix for Fajitas (or equivalent) | 1 |
15 |
30 |
| Lime, juice squeezed | 1 |
15 |
30 |
| Soft flour tortillas | 2-3 per person |
2-3 per person |
2-3 per person |
| Cheddar cheese, grated | 40g |
600g |
1200g |
| Sour cream | to serve |
to serve |
to serve |
| Guacamole | to serve |
to serve |
to serve |
Cooking Time
We strongly recommend that all ingredients are prepared, chopped etc before you begin cooking the Fajitas. This makes the cooking process fairly easy and stress free and allows the chef to enjoy the party and cooking process at the same time. Based on all the prep being done before hand, the Fajitas will take approximately 30 minutes from start to finish.
Method
Tomato Salsa
It is perfectly OK to use a bought Salsa, but making your own is pretty easy, so we have include this at the start of the recipe. For best results the salsa should be prepared at least on hour before you want to serve it.
1. Place the chopped tomatoes, red chilli, red onion, coriander and garlic in a large bowl.
2. Add the red wine vinegar, Tabasco sauce and olive oil.
3. Mix very well to ensure all ingredients are coated with the oil and vinegar.
4. Cover and refrigerate. Leave for at least one hour to allow the flavours to develop.
5. Add salt and pepper to taste and serve with fajitas.
Fajitas
1. Pour enough olive oil into the pan to cover the base. Heat and add the chicken breast. Fry until cooked through and starting to brown slightly.
2. Add the onion, mixed peppers, Old El Paso spice mix and lime juice.
3. Mix thoroughly, ensuring the spice mix covers all the ingredients.
4. Cook until the onions and peppers are soft and juicy.
5. The fajitas are now ready to serve.
NOTE: Whilst the Fajitas are being cooked it is a good idea if someone can be preparing the Tortillas. These can be bough pre-made and should be heated as per the pack instructions
6. To serve the Fajitas, allow guests to take a tortilla and then add some of the fajitas mix, salsa, grated cheese, sour cream and guacamole as desired.
REMEMBER: An over filled Tortilla, often results in messy accidents!! Even though this dish will look so good, it’s best to urge guests to curb their enthusiasm and err on the side of caution!! There should always be enough for seconds!!
