Fajitas in the AGA technique 


 I wanted to share this technique for cooking fajitas in the AGA. It turned out really well. 

Ingredients- typical tex mex stuff:  green , yellow and/or red bell peppers, red onion, 2 chicken breasts, soft tortillas; sauce- mojo criollo; spices- cumin, chili powder, coriander; condiments- cilantro, sour cream, salsa, limes, guacamole.  2 peppers, 2 med. onions and 2 chicken breasts is enough to feed 3 hungry gringos. 

First thing is to tear off a 2 foot piece of foil, lay tortillas on one side and fold it over and crimp the seams to make a sealed pouch.  Toss it in the simmer oven to warm. 

Wash and pat dry the chicken. Slice crossways or lengthwise about 1/4 inch thick. Place in small roasting pan with a generous amount of mojo criollo, enough so it almost covers chicken. Toss the chicken around a little and let it sit and marinade.

Next slice the onions and peppers lengthwise to make slivers. Place in bowl and pour in a few glugs of olive oil. Add roughly 2 teaspoons of each of the spices. Quarter a lime and squeeze it over the veggies. Toss to coat and add the squeezed lime skin to the bowl. 

Take your 10″ iron skillet and place it on the boiling plate. Put in a glug of oil. Let heat for a few seconds until shimmering and almost smoking. Add the onion and pepper mixture (include limes!). Stir for a minute then pop in the roasting oven on the floor. 

Put the chick on the first runner of the roasting oven. 

After a few minutes pull the skillet out onto boiling plate and stir for 30 seconds then back in the roasting oven floor. 

The onions and peppers should be done after about 8-10 minutes total. Transfer to a serving plate and put skillet on a pad on the dome of the boiling plate. Don’t clean it. Discard cooked limes. 

Put the chicken out of oven after about 12 minutes total time (could take a little longer). Using tongs to transfer pieces to the skillet and toss to coat with all of that goodness in the skillet. Use skillet as serving dish. 

Pull the tortillas out and open pouch. Be careful of the steam! 

Assemble fajitas, buffet style, by filling the tortillas with onions, peppers, chicken, and your condiments- sour cream, cilantro, guacamole, squeeze a lime wedge.  Serve with salsa on the side. 

This is fairly quick and easy without a lot of mess and sooooo good! 



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