Rosa and Alejandra’s Chicken Fajitas: “Everyone Loves Them”

Chicken fajitas were of course on the list when we asked Rosa Camarena to show us how to make three of her all-time favorite dishes in a special National Hispanic Heritage Month video series.

For starters, her fajitas de pollo are one of the most popular dishes in her restaurant La Esperanza. Second, they are easy to make. Third, everyone loves them, Rosa tells us. Especially her daughter Alejandra Morales, who cooks alongside her at their popular restaurant in Chicago’s Pilsen neighborhood, known for its rich Mexican heritage.

“Alejandra is the expert at making this dish,” says Rosa, stepping aside to let her daughter take over the cooking. “Plus, you really love fajitas, right?” Alejandra laughs. She does, and so does her own daughter, Rosa’s granddaughter.

“We make these at home a lot. They are practical, affordable — and fast,” says Rosa.

This National Hispanic Heritage Month, Familia Kitchen was invited by our friends at Spanglish Asadero seasonings to partner in a a special series showcasing a favorite abuela cook’s traditional Mexican recipes. Of course, we immediately thought of Rosa, a longtime friend of Familia Kitchen, whose recipe for arroz con leche we were honored to include in our Familia Kitchen Cookbook. In addition to these fajitas, Rosa and Alejandra also show us how to make their mole with chicken and carne asada. All three are best-sellers at their restaurant.

Interestingly, these chicken fajitas are the one dish in this series she didn’t learn to cook from her mother when she was growing up in Jalisco, Mexico. “I learned how to make this dish in my life travels,” says Rosa. “We are always running around so busy, and this dish is so fast and easy to make. These fajitas are very popular in our restaurant. Everyone loves them.“

Here are two cooking tips from Alejandra on how to make fajitas that are juicy and packed with flavor:

Tip No. 1: Slice Strips the Same Size
“When you prep the veggies” — the green and red bell peppers, onion and tomato(es) — “be sure to slice them medium-thin and all the same width. This ensures that they all cook evenly. This also goes for the chicken strips. Chop them all the same size. And you want to add the tomato slices last, because they are very soft and you don’t want to overcook them.”

Tip No. 2: Season Regularly and Often
“Sprinkle the spice mix all throughout the cooking process. After you mix the salt, black pepper, paprika, cumin and garlic powder, sprinkle about ¼ of that on the raw chicken strips,“ says Alejandra. “Let that sit for half an hour in the fridge. Then sprinkle the rest of the spice mixture on the chicken and vegetables several times while they are sizzling in the pan. That way, they soak in all the flavors and your fajitas taste so, so good.”

When the chicken fajitas are ready and the tortillas are warmed, the family sits down on a quiet afternoon in their restaurant to enjoy this favorite family dinner. Rosa takes a bite and nods, looking at Alejandra. “This turned out so good, my love. Very delicious. May God bless your hands.”

If you enjoy this Mexican recipe, be sure to check out this series’ two other videos featuring their legendary mole with chicken and carne asada, both from Rosa’s family recipes.

Photos by Ronit Bezalel Photography
Video by Slow Blink Media

Ready to make Rosa and Alejandra’s fajitas de pollo?

Rosa and Alejandra’s Chicken Fajitas: “Everyone Loves Them“

Recipe by Rosita Camarena

5.0 from 1 vote

Cuisine: Mexican

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Marinate Chicken

30

minutes

Ingredients

• 2 to 3 chicken breasts, boneless and skinless

• 1 onion

• 1 green bell pepper

• 1 red bell pepper

• 2 tomatoes, medium, or 1 large

• 1 Tbsp garlic, fresh, chopped

• 1 tsp salt, or to taste

• ½ tsp black pepper

• ½ tsp paprika

• ½ tsp cumin, ground

• ½ tsp garlic powder

• 4 Tbsp vegetable oil, or as needed

• ½ tsp achiote seasoning

• 1/4 cup chicken broth

Directions

• Mix the salt, black pepper, paprika, cumin and garlic powder in a small bowl. Set aside.
• Sprinkle chicken breasts with ¼ of the seasoning mix, working it in well. Place chicken in the fridge for ½ hour to let the flavors deepen.
• While you are waiting, chop the red and green bell pepper, onion, and tomato into slices about 1/3” thick. Set aside. You want to slice them into strips the are same width, so they cook evenly.
• After 1/2 an hour, slice the seasoned chicken breasts into 1/3” strips and set aside, using a separate knife and chopping board to avoid cross-contamination.
• Cook the Chicken and Vegetables
• Add 1 to 2 Tbsp oil in a large pan, over medium-high heat.
• Add the seasoned chicken strips, turning them over after about 2 minutes, until both sides are golden — but not overcooked. Turn off heat and set aside.
• In a separate pan, add 1 to 2 tsp oil, on medium heat.
• Add the chopped fresh garlic for several seconds. Then, add the red and bell peppers and onion slices. Sprinkle another ¼ of the seasoning mix.
• Add achiote seasoning, stirring often, until the vegetables start to soften.
• Add chicken strips and mix into the vegetables. Add the third ¼ of seasoning mix.
• Finally, add tomato slices. “You want to add the tomatoes last, because they are very soft and you don’t want to overcook them,” says Alejandra.
• Stir in the last ¼ of the seasoning mix.
• When you see that the bottom of the pan starts to darken slightly with browned chicken bits, add the chicken broth. Stir the broth into the pan bottom to scrape up the cooked bits.
• Decrease heat to low, cover and let the fajitas mixture cook for 10 minutes.
• Rosa and Alejandra serve these chicken fajitas with warmed tortillas, a side of freshly made guacamole, Mexican rice and refried beans.

Notes

• For achiote seasoning, Rosa and Alejandra use 1/2 a packet of Goya’s sazón with achiote.