The day begins in slighly dreary fashion. Then there is the glorious realisation that at MCC we are making Phat Phajitas. And boy are they Phat. It is imperative that this recipe here is put together with the Slightly Spicy Guacamole and the Quicker Salsa. Otherwise ‘twould be a bit plain and MCC is certainly not plain. It is a really dribbly chin, hands on kind of meal and you can’t beat a dribbly chin. Or can you?
- 3 plump tender breasts, of chicken
- 5 medium onions
- 3 peppers
- Juice of a lime
- 2 tsp paprika
- 1 tsp oregano
- 1 tsp mild chilli powder
- ½ tsp cayenne pepper
- salt & pepper
- Slighlty Spicy Guacamole
- Quick Salsa
- Grated cheese
- Sour cream or Creme Fraiche
- Floured Tortillas
Portion out all the spices onto a small plate.
Peel all the onions and cut them in half, then slice them. If you look carefully you will see lines on the onions – follow these when you slice but be vigilant not to cut them too thinly. Put the onions aside in a bowl.
Then attend to the plump breasts. First, pull the fillet off, that’s the bit that comes away really easily. Then cut out the white bits that look like string (if there are any). Cut the breasts into thick strips, slicing across the breast at an angle, the same way as you might slice a french stick.
Plonk the sliced, plump breasts into a bowl and add the spices from the plate you made up earlier, and then gently squeeze in the juice of a lime. Give it all a good mix and leave to stand. You can do this earlier as well. A couple of hours marinating at room temperature will make the taste much fuller.
In the meantime you can de-seed and slice the peppers. Make sure the slices are quite thick; about ½ an inch or so and put them together with previously sliced onions.
Heat a splash of oil in a big pan. Make sure it’s big so you can fit everything in. when it’s really hot, throw in the chicken (carefully, you don’t want to burn your stumps) and cook it all over. Remove the cooked spicy breasts to an awaiting bowl and add the onions and peppers to the hot, spice stained pan. Season with pepper & salt and add some more cumin, mild chilli and oregano to the onion mix. Stir it up good. When the onions are softened – about 10 minutes or so – add the spicy breasts back into the mix. Remember it is hot, so keep stirring and don’t let it burn.
Just before its all ready, pre heat your oven for the floured tortillas. Wrap them up in foil and warm them through. Don’t over do it or they will go crispy and won’t so much wrap, they will snap, and everything will fall out into your lap, burning your nads.
This bit is all up to the individual. There is no right way but, personally….
Put tortilla on a plate and smear liberally with the guacamole. Spoon in a portion of the spicy breast mix down the middle and sprinkle with grated cheese. A dollop of salsa atop the cheese, which is now melting a bit, finished with sour cream. Then roll it up. You may want to fold the bottom up when rolling, to avoid lap spillage.
This little lot should make about 12 depending on how much you can squeeze into a tortilla. If the sides don’t meet when you roll it up, you’ve probably over filled. And that is just greedy.