Get your spice on, with this mouthwatering Chicken Fajita dish from Australia's favourite Mexican retaurant - Taco Bill - in I LOVE FOOD AWARDS 2010. Muy delicioso!
Place fajita marinade & water in blender & blend until smooth, ensuring there are no lumps.Pour the marinade over the chicken & mix through.
Cover & refrigerate overnight. Stir mixture periodically.
Cut the avocados open, remove seeds and scoop flesh into a mixing bowl.
Finely dice the tomato and onion and add to the avocado, along with the Jalapenos.
Mince the garlic and add to the avocado mixture, together with the Salsa Cruda.
Add salt to taste, say 1/4 teaspoon.
Mash together with a small (potato) masher until well combined, but still a little ‘chunky’. Do not totally puree the avocados!! It is desirable to have small pieces of avocado to give the guacamole some texture. Always taste the guacamole before it is served as avocados vary considerably in flavour from season to season & from type to type.
Mexican Style Rice:
Melt the shortening in a pot, add the onions & rice & stir constantly until all the rice is coated with oil & starts to become opaque. Do not burn.
Add the water, enchilada sauce & salt & stir well.
Cover and simmer at the lowest possible heat. Do not stir or disturb the rice until it is finished cooking.
To check if rice is cooked: Insert long handled spoon to bottom of pot & pull away. Rice is cooked if all liquid at bottom has been absorbed. Turn off.
Add capsicums to rice at time of serving.
Place wok on very high flame. When very hot, brush lightly with oil.
Sauté 40g red capsicums, 40g green capsicums and 70g sliced onions for 60 seconds then add 250g chicken strips and sauté over high heat until just done (tossing and stirring fajitas to prevent sticking). Do not overload wok and do not overcook!!
Place fajitas on pre-heated sizzle platter and place on wooden base.
Serve with fajita side salad, 60g guacamole on top of 50g shredded lettuce at one end of plate and 90g rice at other end of plate.
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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 3h ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 4h ago