Recaito Spiced Fajitas

Michael saw recaito spiced chicken on Food Versus Man and was obsessed with trying it out.  Since we had peppers we decided to make fajitas with chicken marinated in recaito for two days.  The result was so good, tender and different from anything I've tried.  We served the fajitas with recaito spiced rice.  You just add as much of the recaito as you like, taste as you go.  I really love that my kitchen experiments are spreading to my whole family.  Now if we see something that sounds good we make it!

Recaito Recipe Modifications

• Our usual produce market did not have culantro so we used all cilantro as the recipe directed

Recaito Ingredients

1 medium Spanish onion, cut into big chunks
8 garlic cloves, peeled
6 ajies dulces, hot peppers, cored, seeded, and cut into chunks or 1 cubanelle pepper, cored, seeded, and cut into chunks
4 leaves culantro (if you can't find culantro, increase the amount of cilantro by half)
1 cup packed fresh cilantro, stems and all, coarsely chopped

Fajita Ingredients

recaito marinated boneless skinless chicken breasts, marinate chicken in recaito for 8 hrs to 2 days

1 tablespoon olive or canola oil
1 green pepper
1 red pepper
1 small white onion
sharp cheddar cheese shredded
tortillas
salsa, sour cream, avocado, hot sauce - to top if desired

Fajita Recipe

1. Grill chicken until done.  Do not overcook, you want it tender!
2. While chicken is grilling saute onion and peppers over medium heat in oil until they soften some and onions are slightly brown.  Stir occasionally
3. Cut chicken after letting it sit for a few minutes.  This will retain those juices and keep it more moist.
4. Heat tortillas according to package directions.  Top with chicken, peppers, onions, cheese and other desired toppings.  Eat and enjoy!

Recaito Recipe

This recipe comes Food.com

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