Sunday, 29 April 2012

The easiest homemade fajita sauce in the world...ever


I tried this recipe at Christmas, as one of the many ways to use up turkey and although it worked it does benefit from using raw meat rather than cooked meat.

   
When I started looked for fajita sauce recipes I was expecting to start a shopping list to buy random ingredients, fresh chillis and far off ingredients. I WAS WRONG.
This simple (but really tasty) recipe is made up of pantry items, everything I have in my cupboards as 'standard' and it's one of the easiest things to make.

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This is all you need for the marinade!!!

Ingredients (for the marinade): 

You put all of the following into a clean plastic, sealable bag (freezer bag):
  • 60ml lime juice
  • 80ml water
  • 30ml olive oil
  • 10ml soy sauce
  •  5ml salt
  • 2.5ml paprika
  • 2.5ml cayenne
  • 2.5ml black pepper
  • 4 cloves crushed garlic
  • MEAT (2 chicken breasts (uncooked), or whatever you prefer) sliced

Ingredients (for cooking the fajita sauce): 

  • 1 Sliced onion
  • 1 Sliced pepper (red/yellow)
  • 1 Tin tomatoes

Method (for the marinade):

  1. Get the meat you want to marinade, 2 chicken breasts ( i've only tried chicken, but I suppose other meat would work just as well) and add that to the bag.
  2. Seal the bag of wet gloop and put it in the fridge for at least 2hrs, or all day, or overnight.
  3. Then get the other bits & bob's for fajitas: tortillas, salsa, soured cream, guacamole etc. We tend to do fajitas on a 'help yourself' arrangement, so the tortillas get warmed in the oven (wrapped in foil) and the other stuff is put on the table.


To prepare (cook the sauce) - it takes about 15-20mins:

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  • Heat some oil in a frying pan
  • Remove the marinaded meat from the bag and add that to the pan to fry off (high heat)
  • When the meat has sealed (& gently browned) add the rest of the gloop from the freezer bag (all of it) into the pan (keeping the temperature fairly hot).
  • Smell that sauce mmmm.
  • When it's reduced down you can add a tin of tomatoes (and crush into the mixture) 
  • Stir well
  • Reduce the liquid down to as thick/wet as you need and then serve!

It's got a nice little kick to it, I'd say 4*** out of 5, I can't go too hot cos Mr Lisa doesn't like it too crazy hot.

If you want it hotter then increase the cayenne & paprika at the first stage (when making the marinade).
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A really simple recipe with authentic tasting results.

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