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Gringa Fajitas

I put this together when I was really missing Costa Rican barbecue.  It's a staple on camping trips now.

boneless chicken breast -- cut crosswise in 3/4" strips
sliced green peppers, red peppers, onions
big warm flour tortillas
    juice of 8  limes
    1 cup corn oil
    5 cloves of garlic
    1 small onion
    1 bunch fresh cilantro
    2-3 packets “Sazon” (with or without achiote)
    1 T McCormick Fajita Seasoning, Southwest flavor
    2 tsp. achiote in powder or paste (alias anatto) -- even if the Sazon has achiote in it, I add more

You can get the McCormick Seasoning at any grocery store (I know Dominick's has it), but probably have to go to a Latino grocer for the achiote and Sazon.  Start with lime juice, oil, onion, garlic and cilantro, then add Sazon, fajita seasoning and achiote slowly, tasting as you go.  You'll know when you get there.  All the flavors will be balanced.  Marinate the chicken for as long as you want, but the vegetables will go limp if they marinate for more than a couple of hours.   Sear small amounts in a very hot pan -- or grill it (skewers help).  Que rico!