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A fajita (/ f ə ˈ h iː t ə /; Spanish: ⓘ), in Tex-Mex cuisine, is any stripped grilled meat, optionally served with stripped peppers and onions usually served on a flour or corn tortilla. [2] The term originally referred to skirt steak , the cut of beef first used in the dish. [ 3 ]
This recipe is inspired by chicken tinga, a Mexican guisado (or stew) that is tender chicken, shredded and added to a tomato sauce spiked with chiles, onion, garlic, and spices.
Think elote, the ever delightful Mexican street corn, but include some chicken for a one-pan chicken dinner. Comforting yet bright with fresh lime and smoky spices, the dish lifts the mood and ...
Stir the picante sauce and barbecue sauce in a small bowl. Reserve 3/4 cup for the rice. Lightly oil the grill rack and heat the grill to medium.
Mole (Spanish:; from Nahuatl mōlli, Nahuatl:), meaning 'sauce', is a traditional sauce and marinade originally used in Mexican cuisine.In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including mole amarillo or amarillito (yellow mole), mole chichilo, mole colorado or coloradito (reddish mole), mole manchamantel or manchamanteles (tablecloth stainer ...
One of the main spices in the region is the annatto seed, called achiote in Spanish. It gives food a reddish color and a slightly peppery smell with a hint of nutmeg. [71] Recados are seasoning pastes, based on achiote (recado rojo) or a mixture of habanero and chirmole [94] both used on chicken and pork.
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