Ages ago Mick and I looked at how much salt/fat/crap is in the pre-made fajita mix packets that you buy. I was horrified. So much rubbish just to make something taste good. So I decided that we should just stop being so lazy and make our own marinade. SURELY its not that hard. Turns out it wasn’t! So this is my take on a fajita marinade that uses beer. Its a lot healthier and you can make it as spicy/herby as you like. I like to serve my fajitas with a touch of cheese and salad to make it a bit healthier too but this is not the “done” thing apparently. Whatever!
300g chicken/pork/beef – thinly sliced
2 medium capsicums
1 medium onion
2 tsp vegetable oil
½ cup beer
1 tsp ground chilli
½ tsp ground coriander
½ tsp white pepper
½ tsp oregano
2 small red chillis
4 garlic cloves
1 small bunch coriander
2 tsp soy sauce or worcestershire sauce
Tortilla wraps / Guacamole / Salsa / Salad
- Make the marinade: combine the dry ingredients in a bowl – ground chilli, ground coriander, white pepper, oregano, salt. Finely dice the garlic and chilli plus stems and root of the coriander. Add these to the dry ingredients then the vegetable oil, soy and beer. Stir well to combine.
- Add the sliced chicken to the marinade and leave for 15 minutes.
- Slice the capsicums and onion into strips.
- When ready to cook chicken, heat a non-stick fry pan. Cook the chicken in batches, removing from heat and setting aside when it is beginning to brown. Retain any remaining marinade.
- Once all chicken is cooked and set aside, cook the onion into the pan. Using a little of the marinade, brown the onions lightly. When they begin to brown, add the capsicum. Stir well to lightly cook over a high heat.
- When the capsicum begins to cook add the chicken and mix it well together. Add the remaining marinade to the dish and cook for approximately 5 minutes.
- Remove from heat and serve with tortilla wraps, salsa and guacamole.