Chicken Fajita Taco Dorado

Preparation info

  • Difficulty


  • Makes


    large tacos.

Appears in

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.


  • 12 ounces boneless, skinless chicken breast or thigh meat
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 2 large cloves garlic, peeled and thinly sliced
  • ½ red onion, peeled and cut lengthwise into strips
  • 1 poblano or Anaheim chile, charred, peeled, seeded as for rajas, and cut into 1-inch dice
  • 1 red bell pepper, cored and cut into ½-inch dice
  • ½ teaspoon crushed red chiles
  • ½ teaspoon dried Mexican oregano
  • 1 tablespoon blanco tequila
  • 1 tablespoon fresh-squeezed lime juice
  • 1 tablespoon chopped cilantro
  • Corn tortillas
  • 1 cup shredded Jack cheese


  1. Cut the chicken into ½-inch cubes. (Freezing the meat for 30 minutes ahead of time makes cutting easier.) Have all the rest of the ingredients prepared and ready at hand.
  2. Heat the oil in a heavy sauté pan (preferably cast iron) over medium-high heat. Cook the chicken well, stirring often. Season it with half the salt.
  3. Increase the heat to high and add the garlic, onion, fresh peppers, crushed red chiles, and oregano. Cook, stirring constantly, until the vegetables are just wilted, about 3 minutes. Season with the remaining salt. The pan should be almost dry.
  4. Remove the pan from the heat and stir in the tequila, lime juice, and chopped cilantro. Keep warm.
  5. Lightly butter a large, heavy sauté pan and set it over medium-high heat. Place a corn tortilla in the pan and scatter 1 generous tablespoon of Jack cheese over the top. When the cheese is melted, fill the taco with warm chicken fajitas, fold it in half, and cook a few seconds longer on each side, until the tortilla is half crisp. Serve right away with the cilantro sprigs, jalapeños, pico de gallo, and cotixa cheese, if desired, on the side.

To Serve

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.