Cinco de Mayo is going to be a big one this year in the United States, as it falls on a Friday, and on the cusp of the weekend many more people will be willing to go out and celebrate with parties and drinking at bars. Celebrated more largely in the United States, it’s a time to embrace Mexican heritage, but the holiday has taken on a commercial flavor over the years compared to the more solemn observance that takes place in Mexico. Around here, and especially Southern California where there is a highly concentrated Mexican population, Cinco de Mayo is promoted as the day to celebrate Mexican food, culture, traditions, and of course, booze. For some it may just be an excuse to get drunk.
Never the less, you need some sustenance at the end of the night and this Chipotle Chicken Fajita recipe is perfect to culminate your Cinco de Mayo. If you are throwing a Cinco do Mayo party, this is an easy recipe to put together for a large group and the savory dish is going to impress your guests. It’s got a bit of a kick to it, but you can’t celebrate Mexican heritage without some spice!
1 lb. boneless, skinless chicken breasts, cut into thin strips
2 tsp. ground cumin
2 tsp. chili powder
Kosher salt to taste
Freshly ground black pepper
1 tbsp. canola oil
1 green bell pepper, sliced
1 small onion, sliced
3 garlic cloves, chopped
1 tbsp. chopped chipotles in adobo
1 1/2 tbsp. fresh lime juice
Tortilla and toppings (optional)
- Season chicken with cumin, chili powder, and salt and pepper.
- Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add chicken and cook, stirring occasionally, until cooked through, 5 to 7 minutes. Remove to a plate.
- In the same skillet add pepper, onion, and garlic to skillet and cook, stirring occasionally, until soft, 4 to 6 minutes.
- Stir in chipotles, lime juice, and chicken. Cook stirring until warm. Season with salt and pepper.
- Serve chicken in the skillet for presentation with tortillas and toppings such as avocado and sour cream.