Sizzling fajitas | Chicken recipes | Jamie Oliver recipes (2024)

FAQs

How do you make fajitas not soggy? ›

Cook the vegetables and chicken separately, then together.

This recipe promises to be a one-pan dinner, but to ensure that the chicken's juices don't steam the vegetables — making them soggy — cook the vegetables first.

Other veggies, such as cauliflower, zucchini, carrots, okra, beets, brussels sprouts, or cabbage, could also be used instead. Spices. Garlic powder, onion powder, paprika, cumin powder, salt, and chili powder for a touch of heat. You are making your homemade fajita seasoning.

Fajitas have grown from obscure, South Texas roots to become a beloved mainstay of Mexican cooking. The history of fajitas, while somewhat blurred, belongs to the Rio Grande Valley of South Texas and northern Mexico, where skirt steak was often used as payment to vaqueros (Spanish for “cowboys”).

It's an artificial sizzle! They just put water on the hot pan. It's not the food cooking when it comes to your [table]," he lamented. No stranger to the fajita sizzle, Chili's recently made quite the reveal to TODAY, informing them that they use a sizzle sauce to amplify the flavor and aroma of their dish.

The question of “what is a fajita” would usually be referred to as sliced skirt steak, the cut of beef first used in the dish. In restaurants, the meat is usually cooked with onions and bell peppers and toppings that are served on the side.

There's no one-size-fits-all answer to choosing the right onion for your fajitas. You can go for the traditional white or yellow onions, offering a more savory option, or experiment with sweet onions like Vidalia or Walla Walla to add a subtle sweetness to your dish.

Fajita seasoning and taco seasoning are very similar, but they are not the same. Taco seasoning typically has more oregano and chili powder than fajita seasoning. With that being said, however, you can use fajita seasoning and taco seasoning interchangeably in recipes, it may just warrant a slightly different flavor.

Thirdly, the toppings for fajitas and tacos can differ. While both dishes can be served with guacamole, salsa, and sour cream, fajitas usually have more substantial toppings, such as cheese and grilled vegetables, while tacos tend to have more traditional toppings like lettuce, tomatoes, and cheese.

In Latin America, where it's one of the most popular cuts of beef for grilling, it's known by different names: In Argentina, Chile and Uruguay it's known as “entraña”; In Brazil it's known as “fraldinha”, and “arrachera” in Mexico. In Texas it's known as “faja” or “fajita”.

Sorry, but fajita sizzle isn't real. TikTokers have discovered restaurants just add water or a sauce to make it appear like the dish is cooking. A viral TikTok showed a restaurant worker pouring water onto a dish to make it steam and sizzle.

How do you make fajitas less chewy? ›

Tricks to Tender Fajita Meat

If your beef fajitas are chewy, it is likely because you cut the steak in the wrong direction, or because you didn't give it time to properly marinade. Cut the Beef Against the Grain. Slicing meat against the grain helps tenderize it.