*written by Wes Ojulu - Dietetic Intern through Wellness Workdays History and Origin of Fajitas The literal translation of fajita is “little strap”, originating from the Spanish word “faja,” meaning “belt” or “girdle” in English. Fajitas were first brought to awareness in the late 1930s by Mexican ranch workers along the Rio Grande in West Texas. Many times, the workers were partially paid with meat instead of money. The meat they were paid with was often the least desirable parts of the cow such as the head, entrails, and skirt steak which can be found underneath the cow’s heart and lungs. These are pretty low-quality meats that these workers had to make into edible cuisine to live off of. This is where the creativity of the workers really paid off. Skirt steak was the most edible, flavorful, efficient, and common meat these workers were paid in, which is part of the reason it is a staple of the fajita today. To make the meat more favorable, they marinated and grilled it then served on a tortilla. Traditionally, fajitas only consisted of marinated beef (typically skirt steak) on a corn tortilla. Over time, the fajita has transformed into a dish that is packed with flavor and can be manipulated into a dish that fits just about anyone. People now sometimes substitute the traditional beef for meats such as chicken, shrimp, or even vegetables like peppers and onions. As the popularity of fajitas quickly rose, the creativity of how they are made also took off. People started changing the recipe to fit their wants and needs. Studies showing the effects of red meat consumption on heart health have definitely slowed down Americans from frequently eating red meats such as steak. That has opened up more opportunities for consumers to eat other leaner meats that are more heart healthy, which may be why some of these fajita variations have been created. Corn or Flour Tortilla?Many people don’t know when to use corn tortillas and when to use flour tortillas. The choice ultimately depends on the type of ingredients the tortilla will be holding. Because corn tortillas hold themselves together well and absorb less water, they are generally used for foods like fajitas, tostadas, taquitos, enchiladas, and tortilla chips. Flour tortillas are generally used for tacos, burritos, and quesadillas because they absorb more water and can get soggy with liquid. Though this is how these foods are usually prepared, you can use whatever type of tortilla you want with any dish based on preference. Corn tortillas are looked at as being healthier for you than flour tortillas. They are high in fiber and gluten-free (if made with 100% corn). Flour tortillas are made with some type of fat like lard or shortening which results in more calories. The Fajita BowlHave you ever eaten a fajita/taco/burrito and had all the goodness fall off the shell and onto your plate (or in worst case the ground)? So has the creator of the fajita bowl I assume. Fajita bowls are a great alternative to fajitas that allow you to enjoy all the same components of a traditional fajita, but is lighter, less messy, and more travelable. These are perfect for someone on the go or anyone that wants a flavorful change. Here’s a recipe for a fajita bowl you will not forget. https://cafedelites.com/chicken-burrito-bowl/ INGREDIENTS For The Chicken and Peppers:
For The Rice:
For Burrito Bowl:
Dressing:
INSTRUCTIONS For Chicken: 1.In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes. 2.Heat a large skillet or pan (12-inch | 30cm) on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side, depending on the thickness of your fillets). Flip them a couple of times while cooking so they get a nice even char. Transfer chicken to a warm plate, loosely tent with foil and let rest. 3.Add the peppers to the skillet (drizzle with a little extra oil only if needed), and cook until soft and slightly charred. Season with salt and pepper. For Rice: 1.While the chicken is marinating or cooking, cook rice: Combine together the rice, chicken stock (or broth), and garlic in a pot over high heat. Mix well and bring to a boil. Reduce heat and cover with a lid until the rice is cooked through. 2.Fluff up rice with a fork and mix through lime juice and cilantro. Season to taste with salt and pepper, if needed. Dressing: 1. Whisk dressing ingredients together to combine. Assembly: 1. Combine lettuce, beans, corn, onion and peppers into 4 bowls. Slice chicken into strips and arrange into bowls. Top each with avocado slices and drizzle with dressing. References
https://www.foodrepublic.com/2016/05/17/flour-vs-corn-tortillas-which-do-you-use-and-when/ https://www.healthline.com/nutrition/corn-vs-flour-tortilla#recommendation https://cafedelites.com/chicken-burrito-bowl/ https://www.webmd.com/diet/differences-between-corn-flour-tortillas#1 https://www.webmd.com/diet/differences-between-corn-flour-tortillas#1
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