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Tu Vez Latino Culinary Academy: Chicken Fajitas

Welcome to the Tu Vez Latino Culinary Academy! We are determined to teach Latino men how to feed themselves without having to go to a drive-through. Will it be an old family recipe? A delicious cocktail? A trade secret? Stay tuned to find out!

I am a native Texan but now I live in New York City. It’s true that New York has some of the best restaurants in the world. You can get any kind of food from anywhere on Earth. Do you want Himalayan food? They got it, all yak and butter or whatever. Unfortunately, I’ve yet to find Tex-Mex that even comes close to what you can get in Texas. Now, don’t start in on Tex-Mex not being “authentic”. It is authentic to the people of Texas and the border. One of these delectable dishes is fajitas. This sizzling dish is good anytime. This recipe is for chicken fajitas, but you can switch out a skirt steak and make steak fajitas.

Chicken Fajitas

2 Pounds of chicken breasts. You can get them with or without skin, depending on whether you care about your cholesterol.

5 Limes, juiced

1/2 cup of orange juice

2 Cloves of garlic, minced

1 Large Vidalia onion

1 Red bell pepper

1 Green bell pepper

1 Jalapeño

Half a stick of butter

Garlic powder

Onion powder

Chili powder, if you’re bold

Salt and pepper to taste

Cut the chicken into strips about an inch thick. Sprinkle the salt, pepper, onion powder, garlic powder, chili powder on the chicken and pat it in. Then put the chicken in a non-metal bowl with the lime and orange juice. Let it marinate in the fridge for a few hours or overnight. Go do something productive. Call your grandmother, she misses you. Heat the oven to 350. Peel and cut the onion into quarters but not all the way down. Sprinkle with salt and pepper and put the butter in the holes and wrap in aluminum foil and stick it in the oven for half an hour. Saute the peppers until nice and soft. Take the chicken out and stick it in a hot griddle or large frying pan. Cook it until it is golden and cooked all the way through. Salmonella sucks, people. Take the onion out and serve the golden sweet onion petals with the chicken. You can buy tortillas or try our tortilla recipe. Serve with whatever toppings you want, guacamole, cheese, pico de gallo, salsa, sour cream. it will make your stomach jump for joy…not literally. If it does, please consult a physician.

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