Any Guy's Food Blog

I don't make fajitas a lot, but they're easy and don't require a lot of ingredients. When I put Tecate on the list of awful beers, I figured that just would make sense. I decided to make a Tecate brine instead of just simply cooking the fajitas in the beer. This doesn't make a huge difference in flavor, but it changes the texture and final flavor slightly.

Ingredients

1 can Tecate
2 chicken breasts
2 tsp salt
1/2 tsp ground red pepper
2 tbsp olive oil
2-3 garlic cloves(minced)
1 red bell pepper
1 green (or yellow) bell pepper
1 yellow onion
1/2 lime

Directions:

Cut the chicken breasts into 1 to 2 inch strips that are about 1/2 inch thick. Place the chicken breast strips in a mixing bowl or plastic bag. Add salt, beer, olive oil, ground red pepper and minced garlic cloves to the chicken. Let chicken set in beer brine for 20 minutes.

Cut the bell peppers into spears. When cooking with peppers, peel the white veins out by hand and clean out the seeds. Cut the onions into strips.

After the chicken has set for 20 minutes, dump the chicken and the brine in a cast iron skillet (or old non-stick pan where the Teflon has worn off). Cook on high until almost all of the brine has cooked off. Then squeeze all of the juice from the half lime onto the chicken. Immediately add the onions and bell peppers. Stir continuously on highest setting taking care not to burn. After about two minutes remove from heat and serve hot. Take care not to over cook the veggies as they will get mushy.

Tasting Notes:

This was definitely a winning recipe. It turned out really well and the best part was, it's super easy. Maybe 10 minutes of prep, 20 minutes time to brine and then another 10-20 minutes to cook. For my red pepper, I used ground chipotle. I absolutely despise green bell pepper, so I substituted with yellow bell. to finish off the meal, I cooked up a can of refried beans and heated a tortilla on the stove so that I could make a fajita wrap. I would say 9 out of 10 on my scale.