The Pioneer Woman Tasty Kitchen
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Restaurant Style Fajitas

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

8

Description

A recipe that mimicks those restaurant style fajitas that come out on a steaming skillet plate. The cooking method is what I think makes this recipe great. The leftovers make perfect quesadillas.

Ingredients

  • 4-6 Chicken Breasts
  • ⅓ cups Soy Sauce
  • 1 teaspoon Garlic, Minced
  • ¾ teaspoons Black Pepper
  • 1 teaspoon Cumin
  • 2 whole Peppers (One Red And One Green Bell)
  • 1 whole Or 2 Whole Onions (cut Into Thin Strips)
  • Oil For The Pan
  • Flour Tortillas
  • Sour Cream (optional, For Topping)
  • Cheese (optional, For Topping)
  • Pico De Gallo (optional, For Topping)
  • Salsa (optional, For Topping)
  • Guacamole (optional, For Topping)

Preparation

First, cut the chicken (may also use beef) into thin strips. Put this into a bowl and set aside for the moment.

Mix the soy sauce, garlic, pepper and cumin. Pour over the chicken strips and stir to coat all the meat as evenly as possible. Make sure you do NOT use garlic salt, the soy sauce is very salty already. The meat should marinate in the refrigerator for a few hours. Longer is ok too, but keep in mind that the soy flavor will become more intense the longer the meat sits in it.

Next, cut the peppers and onions into thin strips. When you are ready to cook use a little oil in you pan and sear the meat in small batches. I highly recommend a quality stainless skillet for this because you can sear and deglaze the pan better making a delicious sauce to coat your meat with as you go. It is important to cook the meat in small batches, if you crowd your pan you will end up with steamed, rubbery meat. We don’t want that. So, sear the meat strips on both sides. When it’s done on both sides dribble (just a couple drops) a bit more soy sauce around in the pan and add a bit of water also. Scrape back and forth releasing the meat from the pan bottom and you’ll see that a sauce will form. Keep stirring while the fluid reduces and starts to coat the meat. Set the cooked meat aside in a dish. Keep repeating this process until all your meat is cooked. After the last batch is done I usually put it all back in for a minute just to bring the temperature back up and recoat all of meat together just before serving.

Last, saute your pepper and onions slices until tender crisp.

Fill warm torillas with meat, pepper and onions. Add in your preferred sides or condiments and enjoy.

2 Comments

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Avatar of jimmye

jimmye on 5.12.2013

Love this recipe!! Thanks for sharing!!!

Avatar of windytaylor

windytaylor on 5.6.2010

Who knew that soy sauce was the secret Mexican ingredient? These tasted just like restaurant fajitas. I made them in my cast-iron skillet, which was perfect. I cooked the meat in batches, as recommended, then threw the veggies in the same pan, which worked out fine.

Served with homemade guacamole, diced tomatoes, lime slices, and cheese.

One Review

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Avatar of jimmye

jimmye on 5.12.2013

Very good recipe. The advice to cook the meat in small batches is right on the money. We’ve fixed this several times now and it is definitely a keeper. Thanks!!!

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