For anyone who is interested (and this is probably already common knowledge and I am just massively in the dark), fajitas are not Mexican (despite being sold in most Mexican style restaurants here). A little bit of research points to them being a Texan invention from the 1930s, borne from the tradition of giving cowboys the beef offcuts at the end of a cattle drive. Traditionally made with skirt steak, it became a commercial dish in around 1969 when peddled by a street vendor chap called Sonny Falcon, and has been on menus ever since. I'm a little disappointed that its not a traditional Mexican dish, but mine was made with chicken anyway so who am I to complain?!
Back to the food. I had already been out for a few drinks with lovely Sophie, and as anyone knows, cooking post-vino can always be a bit of a challenge! Luckily for me this time there was no slicing of fingers or smashing of wine glasses (two things which have almost landed me in hospital over the last few years) and just some pretty impressive fajita making. I think I've finally perfected my fajita spicing - lots of cumin, smoked paprika, lime and a hint of cinnamon and the fajita pan toasts the spices brilliantly. Throw in some onions, peppers and mushrooms and you've got a pretty good fajita.
Fajitas would be nothing without the accompaniments and Joe selected a trusty Old El Paso dip set. I should have made my own but a) it was raining so I didn't want to walk to the shop and b) see above for the drinking excuse, so will keep that for next time.
Overall, great Friday night treats, and I almost didn't have a hangover on Saturday, almost..........
|Old el paso dips|
|A pre-rolled fajita feast|