Chick fajitas blow torched
Paulie

Paulie

Chicken Fajitas​ (blowtorche​d)

Chicken Fajitas. A Tex Mex dish that’s fun to eat! You make all of the ingredients separately and you serve them with a huge pile of soft tortillas! Which you then make wraps using the ingredients. They are even better if you make homemade tortillas with blue corn flour. If you can get hold of it that is! I Live in the North of England and trying to get Blue corn flour here is really difficult! I have managed it though on occosions but I’m all out at the moment. When I do I will be sure to share my blue tortilla recipe with you!

The History of the chicken fajitas or fajita is a short one. Althoughthe excat time fajits came about isn’t clear. It was in 1990s that this dish became popular when a Texan Restaurant started to serve these. They quickly took off and became the restaurants most popular dish. As with everything that is really popular, its spread like wildfire and the fajita was no different.

The chicken fajita origins

So where did it come from? Is the fajita a creation from a great marketer? Or perhaps the story is steeped in history?

The word fajita comes from the word ‘faja‘ which is the Spanish name for belt and when you add ‘ita‘ to some of the Spanish words it means little, so therefore the name means little belt.

So what does this have to do with anything? Well, Back in the early 1930s in the southern ranches of Texas. During the roundups of the cattle, the butchers used to slaughter some of the cows to feed the ranch hands. Mexican Cowboys helped out on these ranches as well. Part of their payment were parts of the cattle that the American ranchers didn’t want. One part of the cow is known as the skirt. It was the skirt that got the nickname Litte Belt because the skirt steak resembled a belt. As Mexicans speak Spanish (lol!) its name is little belt in Spanish.

Varieties of the Fajitas.

Today there are a lot of varieties of the fajita, Meat ones, veggie ones and seafood ones. Generally, the fajita is served with a pico de gallo (which is a dry salsa). Guacamole, sour cream and shredded lettuce. Sometimes you even get cheese.

Blow torched Chicken Fajitas

The good people of Mexico used to cook their fajitas over an open flame at camp. So to ensure the truest possible version I cooked mine with a blow torch. Ok, ok I realise I could have cooked them over a campfire but cooking them with a blow torch, like I did with my Bacon sandwich, was much more fun! You can catch the video below!

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Catch the how to video

 

*(OK not Strickly here, more like catch the how to video over there, to the left!)