Tin Roof Chicken Fajitas

Posted on March 10, 2022

Tin Roof Chicken Fajitas

Are you looking for recipe inspiration? Tin Roof Chicken Fajitas special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Tin Roof Chicken Fajitas What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Tin Roof Chicken Fajitas, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Tin Roof Chicken Fajitas delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Tin Roof Chicken Fajitas is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tin Roof Chicken Fajitas estimated approx. 30 mins.

Well, this time, let's try it, and vary the Tin Roof Chicken Fajitas yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Tin Roof Chicken Fajitas using 11 ingredient type and 5 manufacturing steps. Here's how to make the dish.

Another quick, cheap, easy and reasonably healthy dinner. Simple ingredients and many options for garnish make this one a sure winner. Easily multiply ingredients to cook for more people.

Ingredients and spices that need to be prepared to make Tin Roof Chicken Fajitas:

  1. 2 boneless skinless chicken breasts
  2. 1/2 large onion
  3. 3-4 mini sweet peppers
  4. 8 corn tortillas
  5. Chopped fresh cilantro
  6. 2 tbsp Reds hot sauce
  7. Ground cumin
  8. Cracked black pepper
  9. 1 tbsp butter
  10. 2 tbsp Worcestershire sauce
  11. Garnish (i.e.- sour cream or salsa or pico de gallo)

Steps to make a Tin Roof Chicken Fajitas

1
Thaw the chicken breasts and cut into strips. Marinade in the Reds, Worcestershire and butter. Sprinkle with cumin and black pepper. Let sit for at least 1 hour. Cut peppers and onion julienne style (strips)
2
Drain marinade from chicken. Place in a preheated skillet and "stir fry" till the pieces turn white. Add the julienned veggies and cook together till fragrant. Approx. 3-5 minutes.
3
Remove to a bowl and add some chopped fresh cilantro. Mix a bit and cover.
4
Keep the skillet on a low heat and warm the tortillas. Each side for about a minute or two. Remove to a towel or paper towel and fold the towel over them to keep warm. This is where the "tin roof" comes from. Normally I toast my tortillas directly on the stovetop flame.
5
Use 2 tortillas at a time to build the taco (just because corn tortillas aren't super durable). Spoon the chicken/veggie mixture down the middle, slap a dollop of sour cream on that puppy (or whatever your garnish is) and shove it into your face! The hotter you can keep the filling and tortillas before eating the better. Enjoy!

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