Chicken Fajitas

We are big fans of Mexican food in our household. The food is so fresh and vibrant, and inherently fun to eat. None more so than fajitas. This is a great recipe for fajitas and a great way of using up leftover meat.

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The secret ingredient here is chipotle paste, which are smoked, dried jalapeno peppers. We found this in Waitrose, made by the Discovery brand. We usually avoid using the pre-made sauces and kits, but this is a great little ingredient, especially given that we cannot easily make this ourselves. A teaspoon of this stuff goes a long way, and we keep finding more and more uses for it.

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Ingredients:

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Left over chicken, shredded

1 onion

1 tablespoon of brown sugar

Sprinkling of allspice

1 clove of garlic, chopped

1 tin of plum tomatoes

3 teaspoons of chipotle paste

¼ iceberg lettuce

Cheese

Sour cream

4 Tortillas

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Method:

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Cut the onion into slices. Heat up some oil in a large frying pan, and add the onion, sugar, cinnamon, allspice and some salt and pepper. Cook for a medium-high heat for 15 minutes. Then add the chopped garlic and cook for another 5 minutes.

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Add the tin of plum of tomatoes, breaking up the tomatoes into smaller pieces with the back of your spoon. Now add the chipotle paste. Stir in a teaspoon at a time and have a taste to get the spiciness right for your tastes. We like it spicy so we put in 3 teaspoons. Cook on a gentle simmer for 15 minutes.

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During this time, prepare your accompaniments. Finely spread the lettuce and grate the cheese. Place these in separate bowls and put on the table, along with the sour cream. Heat the tortillas in a frying pan with a splash of water to stop it from sticking.

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Once the sauce has been simmering for 15 minutes check the consistency. It should be fairly thick by now. If not, cook for a big longer. Stir the shredded chicken into the sauce and give it a good stir.