Being from Boston, I’m not exactly an expert on tex-mex terminology. I mean, Boston is almost as far as you can get from Texas and Mexico and still be in the continental United States. We New Englanders pride ourselves on seafood — but, I digress. I love spicy, tex-mex food – especially when it’s accompanied by an embarrassing amount of condiments. I’m totally one of those people who loads way too much into my tortilla than can possibly be folded up and eaten in public. As I was writing this recipe, I wasn’t actually sure whether this is a fajita or a burrito… so, enter my new term “burrijita”. (Pronounced “burrita”.) It’s the best of both worlds!
A while ago, I stopped using those packets of taco/fajita seasoning that you can buy in the grocery store. Instead, I keep a variety of spices on hand and mix my own seasoning each time. This requires a bit of investment up front (around $10-15 for 3 or 4 bottles of spices) but I promise that you will get your money’s worth because the bottles of spices go SO MUCH FURTHER. (Not only is the cost per burrijita recipe lower than a packet, I use the spices in many other recipes as well.) Plus, you know exactly what is in your food – no preservatives, additives, or flavor enhancers.
Ingredients:
4 tablespoons olive oil, divided
2 pounds of meat (boneless, skinless chicken breasts, pounded or steak)
3 bell peppers, sliced thin
1 small onion, sliced thin
1/2 cup chicken stock (optional)
2 cloves garlic, minced
2 teaspoons cumin, divided
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
salt and pepper
4 servings rice, cooked according to package directions (I use white rice and add a can of Rotel)
1, 15-ounce can black beans
Tortillas
Your favorite toppings, such as grated cheese, guacamole, salsa, and cilantro
Heat 2 tablespoons of the olive oil in a large skillet over medium high heat. Season the chicken or beef on both sides with salt and pepper, and cook as desired (you’ll, um, want to cook your chicken the whole way through… if you’re using steak, it’s your decision on how well you like it done). Set aside and allow the meat to rest while you cook the vegetables – don’t cut it yet.
In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the onions and bell pepper and cook until they just begin to soften, about 3 minutes. Add the garlic, 1 teaspoon of cumin, the smoked paprika, and the cayenne, and cook for 1 more minute. If some of the spices or meat stick to the bottom of the pan, add the chicken stock and scrape the brown bits from the bottom. I think this creates a nice little sauce and helps the spices coat everything well. It will cook down a little and give you that juicey bite that runs down your hand when you bite into your burrijita (I love that part).
When the vegetables are cooked, slice the meat thinly and add it to the vegetables. Mix to coat everything with the spices.
Meanwhile, heat the black beans in a small saucepan with the remaining teaspoon of cumin. When they are warm, set them out with the rest of your toppings and you’re ready to assemble your burrijitas!
Serves 4-6 people, depending on how much you load into your tortillas.
Note: during the summer, I love to grill the meat instead of cooking it on the stovetop. It’s January as I’m writing this, so stovetop cooking is what’s on my mind. You can also add more seasoning to the meat if you like – some of the cumin, paprika and cayenne works great, or whatever you like. If you really want to be special, Ina Garten’s Tequila Lime Chicken marinade is great… but it takes more work and money, so I only do that for special nights.
