Mexican Fajita with salsa and Roasted Garlic sauce

Mexican Fajita with salsa and Roasted Garlic sauce

Ingredients for Tortilla

• Flour 2 cups
• Butter 75 gm
• Salt 1 tsp
• Baking powder ½ tsp
• Warm water for kneading

Ingredients for Chicken Fajita

• Chicken Breast pieces 1
• Fajita seasoning 2 tbsp
• Red chili powder 1 tbsp
• Salt as required
• Oil 2 tbsp
• Lemon half
• Butter for grilling
• Baked or refried beans for assembling

Ingredients for Roasted Garlic sauce:

• Garlic ½ bunch
• White bread, torn into pieces 1 slice
• Olive oil 3 tbsp
• Sour cream 2 tbsp
• Fresh lemon juice 2 tsp
• Salt ½ tsp
• Water 1/3 cup

Ingredients for Salsa:

• Tomatoes 5
• Green Chili peppers 4
• Mint leaves a few
• Coriander leaves a few
• Salt to taste

Method for Tortilla:

• Sift all of the dry ingredients in a large bowl. Add the butter and rub it with your fingertips until the mixture resembles fine breadcrumbs. Add water to form soft dough.Turn out the dough onto a lightly floured work surface and knead until smooth. Divide the dough into pieces as required and shape each into a ball and let it rest for a while.Roll out 1 ball at a time. Heat the griddle pan or large, heavy based frying pan over medium- high heat. Cook the tortilla for like about 1-2 min on each side or until lightly browned in places and puffed up.

Method for Chicken Fajita

• Marinate the chicken with the fajita seasoning, red chili powder, salt, oil and lemon juice. Leave it for a while.Brush the grill pan with little bit of oil and butter but not too much or you won’t get the grill marks on the chicken.Grill the chicken on medium high heat for about 3-4 min on each side. After grilling, cut the chicken in an angular way into strips.

Method for Roasted Garlic sauce:

• Chop the garlic and wrap it up in a foil and put it in the oven for roasting for about like 10 min. After it’s done add in all of the ingredients including the garlic in the blender and blend until smooth and mixed.

Method for Salsa:

• In a pan of boiling water add in the tomatoes for blanching for about 5 min or until the skin starts to peel off. Let the tomatoes cool for a bit then peel off the skin of tomato and put it in the chopper. Add in all other ingredients as well and chop it. Don’t chop in too much as it has to be left a bit chunky.

Assembling of the Fajita:

• Before assembling everything, cut out the bell peppers in juliennes as well as the onion and the mushrooms. Slice out olives as well. Then, in a large bowl, add all of the vegetables and season it with salt and pepper and also add in 2 tbsp of soya sauce and 1 tbsp of hot sauce. Toss them well and grill them in the same grill pan used for grilling the chicken, for about 2-3 min.
• Take a tortilla and spread in the baked beans / refried beans in the middle of the tortilla. Put the chicken strips in the middle. Put the garlic sauce on top of the chicken. Add in the grilled vegetables and the salsa as well and wrap it up and enjoy. Serve while it’s still hot.