Fajita Fixing

We wrapped up the weekend with fajitas.

This time, I substituted my "original" tortilla recipe from the interweb with one from @steelthong who makes them regularly, and left this comment after I "cracked" up:

The ingredients are the same as mine, bar one: baking powder is an addition. The ratios are slightly different as is one element of the method: hot water instead of cold.

I did ramp up the quantities because I like to freeze the surplus. Also, this time, I decided to par cook them before storing them.

The fajitas

I have always enjoyed fajita and never really thought of making my own.

Rather silly since I now know that it's about the herbs and spices with the basic vegetables: capsicums and onion.

This chicken and capsicum filling is really a cheat make because I added the last of the roast chicken to the veggies which I seasoned with chilli, cumin and fresh oreganum from the garden.

Quick, easy and, if I say so myself, delicious for an early summer Sunday supper. With, of course, extra chilli for The Husband.

Thank you, Allan, for the tips. They worked! The absence of avo and cilantro is because the former are not in season here and the cilantro fell off the shopping list... Ahem, not really: the Mexican flavour was an afterthought and I simply worked with what was in the garden and pantry.

Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa

Photo: Selma
Post script
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