Chicken Fajitas— Pappasito’s Style
We’ve made beef fajitas in the past, but we’ve yet to try recreate one of our often-weekly occurrences back home, Pappasito’s chicken fajitas. Until now.
Yes, this entire spread of food was just for the two of us, but when you do fajitas you have to go all out.
We had chips and guacamole, salsa, refried beans, tortillas, garlic butter, Jack cheese, fajitas (of course), and blood orange margaritas to round the meal out. I marinated the meat in the fridge all day according to this recipe that apparently came from Texas Monthly— 1/2 cup pineapple juice, 1/2 cup soy sauce, 1 cup of water, and a splash of teriyaki, then Dustin cooked slices of the chicken on our cast iron skillet along with some sliced onions. As usual when we make fajitas, they weren’t quite as good as the original, but an acceptable substitute while being away from Texas.
Although not quite exactly the same recipe for the garlic butter from Pappasito’s written up for Texas Monthly, we just melted a little bit of butter and added garlic powder, which was more than good enough for us because we completely doused our tortillas with it. The beans and salsa were premade, so this wasn’t a hard meal by any means. But timing everything to be warmed and ready was quite the effort with the two of us running around the kitchen, mulitasking like crazy.
In the end, all of our hard work was worth it, but we are so looking forward to some authentic Tex-Mex fajitas. My theory— fajitas just taste better in Texas.