Three Layer Cake

Chicken Fajitas* and guacamole

(*see note on the origin of fajitas at bottom)

I wanted to have an American-style barbecue a few years ago to be a sort of American Food Ambassador for my husband's group of friends (Italian).  American food is always so criticized, I wanted to serve an array of foods that demonstrated just how varied and good our cuisine is.  Although I had identified quite a few recipes for fajita marinade, the best one was given to me by a colleague, Mike.  I followed it the first time, but since, have just used it as a guide.  Here's his recipe.  (These were the runaway success of the party, and a frequently requested item since then.)

• Lime juice
• Olive oil
• Cumin
• Red Pepper
• Garlic
• Coriander 

I also add some freshly ground black pepper,  I use red pepper flakes instead of powder.  The garlic can be smashed cloves, or diced.  The coriander should be freshly ground seeds (not fresh coriander leaves, which in the U.S. is known as cilantro).  And if there are any other spices you like, you should add them.  But no salt at this point.  Just sprinkle that on, coarse sea salt, at the time of grilling.

Marinate the chicken breast fillets for at least one hour, or overnight, either in a dish which ensures all the meat will be marinated, or in a ziploc-type bag.  Turn the meat periodically to guarantee coverage.  The proportion of the ingredients depends on personal taste.

These are best if grilled, of course, but if you don't have space for a barbecue/grill, a grill pan does just fine.

Remove meat from marinade, grill/cook until done, cut into thin strips.

We serve these with a choice of sauteed red peppers and onions, diced cherry tomatoes, sour cream, and guacamole, and just in case, there's always salsa in case someone asks for it.

Guacamole
 

• 3 Hass avocadoes
• half of a medium white onion, finely diced
• crushed red pepper (or serrano chiles if you have access to them)
  
• 1 garlic clove, finely diced
  
• lime juice, a few teaspoons
  
• a handful of diced cherry tomatoes, seeded
  
• salt
• chopped fresh cilantro leaves (or coriander)

The best way around overprocessing the avocadoes is to dice the avocadoes first.  Then using a fork, stir in the garlic, tomatoes, onions, and red pepper.  Mashing some of the avocado is good, but you want more chunks and texture than creaminess.  And lastly season with salt and lime juice.  Cover with plastic wrap and place in refrigerator until ready to serve, but no more than three hours ahead of time.

Note:  My Saveur special issue The Best of Tex Mex Cooking says the following about fajitas:  "Fajita is the name applied by south Texas butchers to the diaphragm muscle of the steer, also known as skirt steak.  Real fajitas are made only with skirt steak-- not chicken, shrimp, or portobello mushrooms."  

photo:  Dale Hogan