Classic Fajitas

The traditional fajita dish. In my opinion, the key to great fajitas is getting a great sear on the meat so you seal in the juices but get some of that crunchy, charred meat taste on the outside. Yes, sir.

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Serving Size: 6 servings

Chef: Blue Apron

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Classic Fajitas

So good.

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

• 2 lbs. thinly sliced chicken breasts or flank steak
• 12 flour tortillas
• 4 cloves garlic
• 3 limes
• 2 avocados
• 2 red bell pepper
• 1 bunch cilantro
• 1/2 cup sour cream
• 2 tablespoons fajita spice blend

Instructions

1. Preheat the oven to 450°F. Peel and finely chop the garlic. Finely chop the cilantro leaves and stems. Cut out and discard the stem, ribs and seeds of the pepper; thinly slice lengthwise. Quarter the limes. Pit, peel and medium dice the avocados; toss with the juice of 8 lime wedges.
2. In a medium bowl, combine the avocado, sour cream and 1/2 of the cilantro. Drizzle with olive oil. Using a fork, mash the mixture to your desire consistency; season with salt and pepper to taste. Transfer to a serving dish.
3. Pat the meat dry with paper towels; transfer to a bowl. Season with salt, pepper and the spice blend; toss to coat. In a large nonstick pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned meat; cook, stirring occasionally, 6 to 8 minutes, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.
4. Add 1 tablespoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the pepper, sliced onion and remaining garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened and fragrant.
5. Add the meat and 1/4 cup of water. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 5 to 7 minutes, or until the water has cooked off. Remove from heat; season with salt and pepper to taste. Transfer to a serving dish.
6. While the filling cooks, stack the tortillas on a large piece of foil; tightly wrap the foil around the tortillas. Carefully place directly onto the oven rack; warm 6 to 8 minutes, or until heated through.
7. Remove from the oven. Just before serving, carefully unwrap the warmed tortillas; transfer to a serving dish. Garnish the filling with the remaining cilantro. Service with guacamole and limes on the side.

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Notes