Those aren’t fajitas, its a chicken and pepper burrito.
“Fajitas” literally translates to “skirt steak” but most people associate fajitas with grilled/sauteed peppers and onions with some kind of meat cooked over high heat and served as a taco. The spice mixture you use looks yummy, however, and anyone who uses premixed fajita seasoning shouldn’t be cooking.
Instead of dumpping pineapple juice and chicken and poaching both together, remove chicken from marinade, brown in high heat with a bit of butter so it doesn’t get crowded and start sweating. Cook onions and bell pepper together, at high heat. Add a little black pepper, garlic, and ground coriander. If you have a wild hair up your ass, a tiny bit of cocoa powder and/or very finely ground coffee beans.
THEN you can put the pineapple juice in the skillet. Simmer. Reduce. Add chicken. THEN add spice packet.
Do either chicken and rice or chicken and tortilla. Doubling up on starches is for bitches.
Eat with home made salsa. Easy peasy: roast tomatillos in skillet til they brown with whatever spicy Mexican pepper you wanna use. Throw in blender. Add clove or two of garlic, salt, pepper, dash of lime juice, cilandro. Mix. BAM. Mexican green salsa. Orders of magnitude better than store-bought jar garbage.
Perfect! Another home run! Seriously, the way you draw your cartoons is awesome, the subtlety in your drawings is hilarious! I’m definitely featuring this recipe and your blog on a post next week-Thanks again! ;-}
As any mexican will tell you, steaming tortillas is not what you do to tortillas, you heat up a flat iron, throw your tortilla at it and then let it cook, flip, repeat ???? profit.
mad props for flipping it with your fingers without burning yourself.
So. You need to know this. I fu~ AHEM. Freaking love your site, and your recipes. I want more FOOD! I’ve made each and every one of your recipes so far, and I have NEVER been disappointed. Seriously, though. More food.
as an American of Mexican descent, I can tell you that most Mexicans use either a comal (flat cast iron grill) or we warm them up directly on the stove top over the fire and flip them with our fingers. These options give the tortillas full flavor, so never ever microwave tortillas, and definitely do not steam your tortillas.
YOU DON’T STEAM TORTILLAS!!! YOU USE A METAL PLATE TO HEAT THE TORTILLAS UP!!! GET THEM TO COOK WELL, WET TORTILLAS AIN’T RIGHT!!! this is sponsored by a fucking mexican who actually lives in Mexico. (not a chicano)
Thank you- The pinapple with the chili reminds me of many great meals at the taco wagon in Colonia Roma in Mexico City and in the city of Guanajuato- usually with pork there to make tacos al pastor. Don’t let the haters bring you down, this meal would pass muster in Mexico.
wth is wrong with steaming, using pineapples, or whatever shit. this is his version of the recipe and he’s doing marvelous job in getting young people to learn cooking, SO STOP bringing him down for god’s sake. sheesh
Ah, don’t let the internet bitching touch ya. Every bit of the internet thinks it has a cherish-able opinion. As for this bit of internet – Nate’s Pineapple Chicken Fajitas would still be “Nate’s Pineapple Chicken Fajitas” even if it was called Nate’s Upside Down Purple Potato Salad. Steam it, burn it, grill it, fart it… Darling Mexico and it’s darling inhabitants really don’t give a damn about what’s done to heat up your personal tortillas~ And pineapples are always delicious.
If you really want your measure-bot to explode, you should heat up your tortillas in a pan, that’s just to increase a 10% your “man-points”, but if you’re really a man, you should heat ‘em up directly from the fire.
Not that I’m a man at all, I’m a girl I work with a bunch of them though, in a kitchen actually recipe sounds good but i would strongly suggest that the chicken actually be cooked… onions whatever eat them raw, cook your chicken.
good, simple to do and very funny. who the fuck cares that you need to print out 17 pages of recipe! who the fuck does that?!? grab a fucking pen and paper and write the basics. judgmental and lazy and self-important. mexican in mexico; why you gotta hate? and everyone else masturbating to your egos on this dudes site- what have you done on your kick ass recipe (or whatever) website this month? and that banana/reeses pieces ice cream shit was awesome!
Dude! Nice! You can try heating the tortillas directly on the fire, flipping them every 4 seconds on high heat (LIKE A BOSS) don’t burn yourself though. They’ll start puffing up and they’ll get a little crispy too
oh and I tried this with a couple pinches of crushed red pepper powder, which was a super good decision (my personal opinion) added just a bit more kick and tasted more like that So Cal mexican food that I love oh so much.
Geez, so many technicalities. I suppose I’ll contribute though. Chicken fajita burrito? Sounds about right. I do prefer my tortillas on an open flame or even just turned over on a skillet. This does seem delicious. Will be trying it soon.
WELL DONE! I’m always leery of chicken getting cooked until it’s dry & tough. The pineapple juice worked perfectly to tenderize the chicken. I threw in a few of the pineapple pieces and added some beans. Wonderful Wonderful Wonderful!
We heat our tortillas using an Emmet “Doc” Brown approved nuclear reactor. I might be trying this recipe for the week, I want to re-start cooking my own meals to take to the office (’cause the food from the company cafeteria sucks).
Keep it going! Also, if you get published…are you going to try for a kindle (or whatever, just no paper) version? I’ll definitively buy it.
Also if ANYONE(this word sounds strikingly close to “anoying”, mmm…) wonders what fajita means: Strips or rectangle-shaped pieces of meat. Usually grilled red meat or chicken…OH MY I HAVE WRITTEN TOO MUCH! BYE!
Hey, loved the imaging concept. However,could not see…getting old…the kinds of spices you used for your wonderful cooking experience. Maybe you might want to do a formal list of measurements and ingredients at the end of the illustrations for those of us who are totally annal. I never thought of pineapple but it sounds like a great idea and you’ve inspired me to make this the next time I cook Mexican. Also, the double starch thing has to go…rice aaannnnddd flour tortilla…not a good idea unless you’re training and need the carbs! Also agree with the poster who suggested to cook chicken first, then spices, then juice. Remember the juice is to marinate not to cook with generally….so adding a few pineapple pieces and a few Tbls of pineapple juice would be wonderful!!!
I swear to God, I cook using these recipes, and people think I’m some kind of cooking virtuoso. Thanks for the ideas! With a few modifications, I make them my own, and now I even impress the co-workers, and family. On point.
If people don’t agree with the the recipe THE AUTHOR HAS CREATED Shut the F*** up and get off this recipe and move on to the next. OR get some gumption and start your own website. Nuff said.
Now that I am finished with my rant on ignorant hurtful people, Ahem… I am so eager to try this but I am SOOO allergic to bell peppers its not even funny. So I am trying to figure out if it will taste the same. I have tried almost all of your other recipes with AMAZING results! Thank you for keeping this going. I have been a fan since 2 AM Chili was just out.
And yes I do have speakers in my kitchen!
Keep up the great work!
Sounds amazing, and the tortilla steamer idea is a good one. However, real men heat their tortillas directly over the fire of a burner- I’m inclined to think a steamed tortilla is tastier, provided it doesn’t get soggy, but let’s be fair, fire is infinitely manlier than steam.
I made these yesterday, delicious! I was worried about all the spice, it seemed like a lot but it turned out to be the exact right amount. I would make it exactly the way it is shown, easily the best burrito I’ve ever had!
My brothers and I made this last night, and we had a few additions:
one: marinating the chicken in the pineapple juice overnight would be delicious.
Two: make sure to leave some pineapple chunks in the juice with the chicken, it’s delicious in the burrito.
Three: We kind of steamed the tortilla’s in the microwave by putting a bowl with a slightly smaller circumference than the tortilla’s in the microwave, with a bit of water in it, then put the tortilla on top of the bowl, and heated it for 30-40 seconds, they tasted great.
Four: we added extra flour, and a bit of corn starch to the sauce so it would thicken up a bit.
And five, the biggest one: let the final product sit for a short while before eating! The sauce congeals and is absolutely delicious.
I don’t care if you call it spaghetti or okonomiyaki, saying ‘fajita’ will produce the same results, provided you follow the recipe–which is awesome. I think I will make everything on this website forever. P.S. Log Cabin rox sox!
eeeeeeeeeeeeewwwwwwwwwwwwwwwww steamed tortilla! no way man thats what white pple do to great tortillas, flip the pan around and put directly over fire. place tortilla on the hot pan. after ten seconds flip over do this twice thats called a cooked tortilla…
Sounds wonderful — definitely going to try it! BTW, chopped up pineapple in rice is a mighty tasty thing. Cook the rice in water with a bit of pineapple juice, and it’s a great accompaniment for teriyaki-marinated meats. It’d probably be mighty fine here as well. Should I even mention the heavenly taste of grilled pineapple? Nah, I’ll leave that for later…
Just read some of the anal tortilla-griddling-purist posts, giggling, and now my eyes are completely wonky from that stripey pattern to the left and right on your page. You’d think I’d know how to minimize a browser window, but I really don’t, apparently…
Anyhow, I just wanted to say: love your postscript!
Pretty sure he introduced an easy method of steaming because people tend to just throw their tortillas in the microwave to warm them up when serving easy taco stuff or whatever. Honestly it doesn’t matter as long as the food is enjoyed, so don’t be a hater he makes recipes fun to read and easy to follow. So much win! Keep up the good work!
So much fun reading your recipe; very creative site. And I like how comprehensive everything is, what with the list at the bottom for extra clarity. Looking forward to making this recipe some special night! Thank you! Keep it up!
My whole life I have never been anything resembling a cook beyond the world of ramen and frozen burritos. This site has changed that; the food always looks so delicious, and the tone of the writing and the photos and illustrations make it look so easy to do that I just couldn’t help but start trying it. I’ve been cooking bomb dinners once a week for three weeks now, and there’s always enough left over to keep me fed for a while. I’m saving money, learning a new skill, and eating delectable dishes made with my own hands. Thanks! And MOAR PLZ!!!1
So, that Shock Top, is that just for the chef’s benefit or did you skip a step where it was used? Either way, this looks tasty. I’m about to whip up a steak version of this for lunch, and I can’t friggin wait
I love this recipe so much. As a college student this was great. I made this a few times each semester. It was pretty cheap, tasted great and lasted me awhile. I could make it on Monday and it would last me till Wednesday, dinner and lunch. Thank you so much for posting this.
me and my girlfriend made these last night. we added our own rice (boil in the bag) just to make it more burrito than fajita!! it was the best thing we have ever made in the kitchen, better than nandos!!!
Make your own torillas. Your mind will be blown.
Combine 2 cups flour and 1/2 tsp salt. Add 1/4 cup butter, crumbling with your fingers until the mixture is fine and even. Add 1/2 cup water and combine. Knead 2 minutes. Wrap in plastic wrap for about 30 minutes. Divide into 6-8 pieces. Roll out thin. Toss one on a hot, ungreased skillet. Wait for it to puff (about 20-30 seconds), flip over for another 20 seconds. Done. Continue with the rest. Bad ass tortillas. Carry on, gentlemen.
As a guy who lives in the United States (it’s one of those two countries slightly north of Mexico; also slightly north of Mexico is where this recipe is being made) I don’t give so much as one fuck – nay, one half of one fuck! – how Mexicans prepare their tortillas in Mexico, or in any other country.
I like steamed tortillas. They’re not “wet” unless you are incapable of steaming things without soaking them in water. I don’t feel like burning my damn fingers on no upside-down skillet on the stove or setting my corn-meal burrito-diaper ablaze trying to scorch it on a damn open flame, either. Steaming makes the tortillas hot and flexible. Good enough for me.
This was my second meal I made from this website. Oh my goodness it is so good! I really love how easy the recipe is to follow. Please make more, i keep looking every day for more new ones! THANKS AGAIN!!!