I’m just going to tell you, because you may not know… Betty Crocker’s Fajita recipe is the best ever! You won’t believe it until you try it.
I never was a fan of fajitas, when my mom would make them. This is not her recipe, but she did buy me the Betty Crocker Bridal Cookbook, so I still have her to thank for these. 🙂 Interestingly enough, I also got the America’s Test Kitchen cookbook for my bridal shower, and since they try just about every variation on recipes, I really expected theirs to be the better of the two, but it’s not. (I still love that cookbook to death, just not for my fajitas, although I did borrow some of the cooking information from there, so I guess they both get some credit.)
Sometimes I read about other bloggers with their regular dinner rotation (“this one is going into regular rotation at our house, for sure!”), and I just don’t get it. There are just too many new recipes for me to try to get into that yet, but honestly, this is one of the few things that I do make regularly (at a guess, about once a month). I usually do steak and chicken, but the chicken is always so much more flavorful; today, I’m just doing chicken.
The key is marinating the chicken, so this is perfect, since I just bought chicken. I hate defrosting.
(slightly adapted from Betty Crocker Cookbook, Bridal Edition, and America’s Test Kitchen)
Prep time: 5 mins
Marinate: 4-24 hrs
Yield: about 1/2 C
- 1/4 C vegetable oil
- 1/4 C red wine vinegar
- 1 t sugar
- 1 t dried oregano
- 1 t chili powder
- 1/2 t garlic powder
- 1/2 t salt
- 1/4 t black pepper
- In a covered dish or plastic Ziploc bag, mix all ingredients.
- Trim fat from meat (about 1 lb boneless or 2 to 3 lbs bone-in beef, pork or chicken), and poke holes with a fork, to let the marinade soak in. Add meat to marinade (dish or bag), turning to coat with marinade. Cover dish or seal bag and refrigerate, turning meat occasionally, for at least 4 hours (not more than 24 — I’m not sure what happens after 24 hrs, if the meat explodes or disintegrates, or something? ;))
- Remove meat from marinade; reserve marinade. Cook meat as desired (I cook it in a little oil over medium heat, in my Orgreenic 12″ pan that I love so very, very much), brushing occasionally with marinade.
- If you have extra marinade after cooking, you can boil it, stirring constantly, for 1 minute, then serve it as a sauce with the fajitas. (In my opinion, it’s better just to use it in the cooking.)
For the rest…
Prep time: 15-30 mins
Cook time: 20-30 mins
Yield: 6 servings
- 2 boneless, skinless chicken breasts (recipe calls for 1 1/2-lb beef boneless top sirloin steak, 1 1/2 inches thick), marinated for 4-24 hrs
- 2 large onions, sliced
- 2 medium bell peppers, cut into 1/4-inch strips
- 12 flour torillas (8 to 10 inch)
- Shredded cheddar or Monterey Jack cheese
- Guacamole (I usually pair these fajitas with the America’s Test Kitchen Chunky Guacamole, but this time, I paired with Cilantro Cream Sauce from Mrs. Happy Homemaker.)
- Sour cream
- Slice your onions and peppers.
- Spray your pan with oil (or add about 1T – it doesn’t need much, because you’ll be adding more in the marinade), and heat over medium.
- Take your chicken from the marinade, slice it width-wise (about 1/2″ slices, or as thin as you can — raw chicken is a little difficult to handle), and add it to the oil. Spoon marinade over chicken occasionally as it cooks.
- When the chicken is fully cooked, remove it from the pan, and cover it to keep it warm.
- Cook your veggies in the marinade left in the pan, until crisp-tender.
- Add the chicken back in to warm it all together, and serve!
Of course, feel free to add any additional toppings you enjoy, besides those listed in ingredients: lettuce, tomato, rice, beans, etc. 🙂 I didn’t even stick closely to the listed ingredients this time: aside from the Cilantro Cream Sauce, I added lettuce and avocado. Yum!
I hope you enjoy these as much as we do!