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MegaChef Fajitas - The Complete Fajitas Feast

MegaChef Texan Chicken and Chilli Con Carne Fajitas are about as moreish as eating gets.

This recipe is for both chicken and minced beef chilli fajitas, you can just do one of them but it’s really worth doing both for extra fulfilment and happiness. The difference between making everything yourself and buying the ever-popular readymade fajita kits, is that homemade it tastes at least 3000 zillion times better. Lazy people eat shit foot – there’s a fact. The same applies to readymade curry sauces, which also taste sickly and processed.

Like my MegaChef Chingri Malai Curry, I got my initial inspiration for the chicken fajitas from Keith Floyd and his American Pie book and soon expanded his Texan fajitas and added the chilli con carne beauties too.

As with all of my recipes, I have cooked this dish many times and with each attempt, refined and tweaked the recipe for the better.

Ingredients: 

For the Chilli Con Carne

  • 500g of lean minced beef
  • 1 large onion peeled and finely chopped
  • 1 tablespoon of olive oil
  • 1.5cm piece of root ginger peeled and finely chopped
  • 2 good size garlic cloves peeled and finely chopped
  • 2 decent size (8cm+) red chillis (deseeded) and finely chopped
  • 1 red pepper (deseeded) and chopped
  • 1 tin (400ml) of chopped tomatoes
  • 1 small tin (200ml) of red kidney beans
  • 1 teaspoon of paprika powder
  • 1/2 teaspoon of cumin powder
  • 1 teaspoon of chilli powder
  • 1/2 teaspoon of cinnamon powder (or 1 cinnamon stick).
  • 1 teaspoon of brown sugar
  • 1/2 tablespoon of tomato puree
  • 1/4 pint of water
  • Salt to taste (about 1 teaspoon)
  • 10 grinds of black pepper
  • 250ml of sour cream
  • 2 good handfuls of freshly chopped coriander (always wash it first)

For The Texan Chicken

  • 500g of chicken breast, cut into strips about 1cm wide.
  • Sunflower Oil

The Marinade For The Texan Chicken

  • 2 Green peppers (deseeded)
  • 3 good size garlic cloves peeled
  • ¼ teaspoon of cumin
  • ½ teaspoon of salt
  • ¼ teaspoon of dried oregano
  • 10 grinds of black pepper
  • 2 tablespoons of malt vinegar

Garnish For The Texan Chicken

  • 2 decent size (8cm+) red or green chillis (deseeded) and finely chopped
  • 1 medium white onion, finely chopped
  • 2 bunches of spring onions, chopped

Tortillas

  • 12 flour tortillas (corn ones are a bit heavy going, like stale rye bread)

So Here's What To Do

To make the MegaChilli Con Carne

You can do this first and leave it to cook away whilst you prepare the chicken and it’s marinade

Heat the oil in a large heavy pan with a lid. Add the onion and soften for about 4 minutes. Then add the minced beef and brown nicely for another 4 minutes.

Now add the paprika, cumin, chilli powder, cinnamon, chillis, ginger, garlic, red pepper and stir for another 3 minutes or so.

Now throw in the tinned tomatoes and tomato puree, salt and pepper, brown sugar and the water. Give it a big stir and cover and simmer for at least 30 minutes. Keep having a look and if dries out too much, add a little more water but it should be fine.

Now add the kidney beans for another 30 minutes and stir occasionally.

To make the Texan Chicken

Put all of the marinade ingredients into a blender with 300ml of water. Put the chicken strips into a large flattish dish and pour the marinade over the top making sure that all of the chicken is covered. Leave this for about 30 minutes.

When the chicken is marinated, heat a tablespoon of oil in a decent frying pan and begin to sear the chicken strips, a few at a time for about 5 minutes each, turning occasionally. This process is a sizzling one and more oil maybe needed. A frying pan fat guard is by no means unwelcome. Leave to rest in a warm place.

In another pan, heat a tablespoon of sunflower oil and fry the garnish ingredients for about 5 minutes until softened.

To heat the Tortillas

Simply heat up a good solid pan, large enough to take a tortilla, no oil is required. When it’s mega hot, add each tortilla for just 3 seconds on each side and rest in a warm place.

To Serve

It’s best to each make your tortilla wraps at the table, both the chicken and chilli wraps are the same method. Lay a tortilla flat on your plate, spread some sour cream on the top 2/3rds of it. Then on the sour cream add a dollop of the garnish. Then on top of the garnish add each some chicken or chilli con carne. Sprinkle on a few bits of coriander. Wrap the bottom of the wrap over the contents slightly and fold in the wings over that. Pick it up and start to have food sex with a bit of salad on the side.

Best served with: 

As with my MegaChef Chilli Con Carne recipe, I tend to lean towards maybe a Chianti or Montepulciano, so thumbs again up to classic Italian reds with classic Mexican dishes!

Extras: 
  • Serve with a nicely dressed tossed green salad (see nice salad dressing)
  • 500ml of Sour cream
  • And as always, this dish is best served with happy people (no complicated miserable gits).

PS. Timers are excellent. Have at least two for all cooking!!!!

Cooking time: 
Takes about an hour or even longer if you prefer
Serves: 
4
Preparation time: 
30 minutes