Smokey Fajitas

Here is another of our favourite dishes at the Mongolian Kitchen Household. Fajitas are simple, tasty, quick and there’s a lot of fun involved in making your own fajita at the dinner table. Each of us has our favourite blends and toppings and here is a quick recipe for what we call “wet” fajitas. In a normal fajita you marinade your meat (or fish) in fajita seasoning then stir fry them with vegetables, place into the tortillas or wraps, THEN top with salsa and sour cream/guacamole etc.

Our wet fajitas have a different layer of flavour. We firmly believe in having contrasting flavours to tantilise the senses. So while the meat/chicken/fish and vegetable layer is spicy and hot we add a slightly sweet and light tomato sauce to the mixture to achieve this contrast. Try it..you’ll never eat dry fajitas again!

Once you have your fajita filling made you can then enjoy your favourite toppings. We love a mixture of cheese and tahini paste (tahini is a creamy sesame paste – a great vegan alternative to yoghurt/cream etc). The recipe below is for the Prawn version ..but the chicken version is even better and exactly the same – just substitute the chicken for the prawn.

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Ingredients
Main Ingredients

• Raw King Prawns/Chicken/Beef
• 1/2 red, green, yellow pepper cut into thin strips
• 1 onion, sliced
• Mushrooms sliced (quantity according to your liking of mushrooms)
• Fresh coriander (chopped, for garnish)

Fajita Seasoning Mix

•  1.5 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chilli powder
• 1/2 tsp garlic powder
• 2 tbsp chilli oil (or olive oil)

Fajita Sauce

• 1 tbsp oliveoil
• 1 small onion, finely chopped
• 1/2 tsp tomato puree
• 1 cup Madeira or Marsala sweet wine
• 250g Passata or creamed tomatoes (or puree a tin of tomatoes)
• 1 tsp smoked paprika
• 1/2 tsp cumin powder
• 1/2 cup chicken or vegetable stock
• 1 tsp brown sugar
• 1/2 tsp Worcestershire sauce

 Method

• In a mixing bowl mix your meat/chicken or fish with all the fajita seasoning mix ingredients. Stir well and place in the fridge to marinate.

• Prepare the Fajita sauce. In a sauce pan, soften the onion with the olive oil, about 3 minutes
• Add the garlic and continue to fry for a further 1 minute
• Add the tomato puree and fry for another 30 seconds.

• Add the paprika and cumin and fry for 30 seconds more (frying releases flavours and aromas of spices).

• Add the marsala, turn up the heat and allow the alcohol to burn off and reduce

• Add your creamed tomatoes, stock, sugar and worcestershire sauce.

• Allow to simmer on a low heat for 10 minutes
• Taste for seasoning. The sauce should be tangy, smokey and sweet. Add more sugar if required.
• Turn off the heat and set aside
• Next, heat a wok, frying pan or griddle pan to a high heat.
• Add your prawns/chicken/meat with the marinade to the pan and fry on a high heat until your ingredients have cooked. Remove from the pan and set aside.

• Next fry the sliced peppers, onion and mushrooms in the same pan (add a little more oil if dry) for around 3-4 minutes.

• Add the cooked prawn/chicken/meat back to the same pan.
• Top with the fajita sauce and mix well.

• Allow to simmer for 1 minute.
• Garnish with chopped fresh coriander and serve immediately with warmed tortillas and your choice of toppings.

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