for Cinco de Mayo?
I got some “homemade” tortillas that stuck together but everything else went right. I marinated chicken breast strips (of course I sliced them) in lime juice, salt and pepper and some fresh Fresno chile.
An orange pepper was used, along with a large sliced onion. But first I did the tortillas in a dry pan and almost set off the smoke alarms. I placed them between two plates to keep warm and had to take the pan off the heat for a couple of minutes.
Then I added the onion/pepper mix. Now I have to clean the stove. it cooked well and quickly but I had to keep my eye on it. I made guacamole with one avocado, some cumin, ancho chile and lime and covered it.
I took fresh corn off the cob and marinated it with lime juice, added tomato, salt and pepper. It’s raw corn. I should have done more with seasonings but time was critical and we’ll see how it tastes after marinating 24 hours.
After the veggies were done, I took them out and added the chicken, just cooked it almost and added the veggies and we were good to go.
A bit of salsa, sour cream, and I didn’t have Cotija cheese but crumbled a bit of Feta for a little bite.
Hubby said, after enjoying my fajitas probably once a month for 12 years, that this was the best. Isn’t he sweet?
Today I may try carne asada with the sides I’ve already prepared. Enjoy the day, dear readers, Dee
ps Happy birthday to Margie, a dear reader indeed. She has a big one today but gals don’t tell, and guys shouldn’t ask.
Cooking with Dee 