05 May 2016

You put da lime in da crockpot and heat dem bode up...

How do you say 'fajita'?  It's fageeta mate.  Anyone remember that ad on TV about 15 years ago?  Anyhoo, I love fajitas.  Like an enchilada, but not baked; like a burrito, but without as much salad in them; like a quesadilla, but with less cheese (and not flat!).  And as with most tex-mex foods (the mexican variety of this dish is called arrachera), tasty as hell.  

These ones came along after I saw an idea for slow-cooker fajitas on a Facebook page 'Tasty'.   There is a list of ingredients on there, if you're interested in making your own taco seasoning.  I loved making these because it just looked so colourful in the pot.  And my hands smelled of lime juice for the rest of the afternoon, bonus!  And the best part - they were all done at the end of the day, which meant we could pour a glass of wine, enjoy a really tasty meal, and just relax.  

1/2 onion, sliced (I also used a red spring onion)
2 capsicums, sliced
2 carrots, cut into little pieces
500 g chicken breast, cut in half longways 
taco seasoning (I used Old El Paso)
3 cloves garlic, diced 
tin tomatoes, drained of bulk of liquid
  1. Sprinkle 1/2 of your onion, capsicum and carrot in bottom of crock pot (slow cooker).
  2. Add chicken, sprinkle with 1/2 taco seasoning (about 2 tbsp), turn pieces and repeat with remainder of seasoning.  
  3. Sprinkle garlic over chicken, pour tomatoes over all.  
  4. Layer other half of onion, capsicum and carrot over top of tomatoes.  Squeeze lime juice over.  
  5. Cook on high for 3-4 hours.  
  6. Remove chicken and cut/shread (chicken cooked longer will shred more than cut, so cook to your preference).  Return chicken to crock pot and simmer on low until ready to serve (not much more than half an hour - turn off and reheat later, if likely to be longer than that).  
  7. Assemble on your tortillas with grated cheese, sour cream, guacamole, salsa, refried beans...  

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