| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
6 servings
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Ingredients
For the Chicken Fajitas
- 3 chicken breasts diced
- 1 yellow onion thinly sliced
- 3 red bell peppers thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lime juice
For the Fajita Seasoning
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Salt
- 1/4 teaspoon pepper
For the Corn Tortillas
- 1 cup masa
- 1/4 cup water hot
- 1/4 teaspoon Salt
- Smidgen cumin
For the Esquites
- 2 tablespoons vegetable oil
- 3 cups canned corn kernels drained
- 1/2 teaspoon Salt
- 2 ounces cotija cheese crumbled
- 1/2 bunch green onion thinly sliced
- 1/2 bunch Fresh cilantro finely chopped
- 1 garlic clove minced
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1/4 teaspoon chili powder
Ingredients
For the Chicken Fajitas
For the Fajita Seasoning
For the Corn Tortillas
For the Esquites
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Instructions
For the Tortillas
- In a large mixing bowl, combine the masa and salt. Gradually add water and stir the mixture with a spoon until an evenly mixed dough begins to form. Use your hands to knead the dough for 2-3 minutes in the mixing bowl until it is smooth and forms a cohesive ball.
- Use a portion scoop to portion the dough into 2-tablespoon balls, approx. the size of a golf ball. Then, use your hands to roll the ball until it is nice and round.
- Place the dough ball between two pieces of parchment in a tortilla press. Then gently press the dough ball until it forms a 4- to 5-inch tortilla.
- Heat a non-stick skillet over medium-high heat. Once the pan is nice and hot, gently peel the tortilla away from the parchment and lay the tortilla flat in the skillet. Cook the tortilla for about 40-60 seconds per side, flipping it once speckled brown spots begin to appear on the bottom of the tortilla.
- Once it is cooked, transfer the tortilla to a tortilla warmer, so that the tortillas do not dry out. Repeat with the remaining tortillas.
For the Chicken
- Add the fajitas seasoning ingredients to a small mixing bowl and stir together.
- Generously sprinkle the fajita seasoning on diced chicken and combine everything.
- Heat the oil in a large pan over medium heat. Cook the chicken on all sides for about 7-8 minutes.
- Once the chicken has finished cooking, remove it and let it rest for a couple of minutes. Add the bell peppers and onion to the same skillet over medium heat and sauté for 4-5 minutes, stirring frequently.
- Add the chicken back into the skillet, add lime juice and stir everything together. Serve with tortillas and esquites!
For the Esquites
- Heat oil in a large nonstick pan over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.
- Add cheese, green onion, cilantro, garlic, mayonnaise, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.
1027 Terra Nova Boulevard