The fajitas popular today are a fairly recent Tex-Mex invention, based on simple Mexican cowboy food—grilled skirt steak. As good ideas will, fajitas quickly spread across the country (with varying degrees of success), and today chicken is the preferred fajita meat in the United States. Prepared in the pulchritudinous dorado style (lightly fried and layered with melted cheese), the chicken is exceptional. The meat stays moist and tender, savory with chiles and garlic, bright with lime and tequila. If you prefer, serve the fajitas alone with warm corn tortillas. For a special treat, prepare this dish as a vampiro taco, substituting fajitas for carne asada. Of course you can also get back to your vaquero roots and make this recipe with beef.
Cilantro sprigs, pickled jalapeño slices, pico de gallo, crumbled cotixa cheese (optional)
Agua que no has de beber, dejala correr.
If you are not drinking that water, let it run.
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