Fajitas
"Fajita" means belt in Spanish. Good to know how that makes "chicken fajitas" a bit nonsensical. It's one of the cheapest cuts of meat from the diaphram. It's Texan home food that somehow became restaurant food. The point is there really isn't a "recipe" for this type of cooking; it's too quick and easy for that.
Sear the meat over very high heat, quickly, either open flame or a scorching hot cast iron skillet. Slice the meat against the grain. Simple seasonings include salt, pepper and cumin. Goes well with post-cooking marinade, such as lime juice, or Korean marinades. Serve while hot.
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