Jul 14 2026
Restaurants›Arzolas Fajitas + Margaritas›San Miguel Recipe

San Miguel Recipe

Inspired by Arzolas Fajitas + Margaritas
Time1h 30m
Serves4

Our charbroiled chicken fajitas with spicy house escabeche, red rice pilaf, half-smashed black beans, mexi-cheese, and red chile velvet sauce.

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Ingredients

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Fajitas

Escabeche

Red Rice Pilaf

Half-Smashed Black Beans

Red Chile Velvet Sauce

Toppings

Method

Fajitas

  1. 1

    Prepare the Chicken

    In a bowl, combine the chicken breast with fajita seasoning and olive oil. Let it marinate for at least 30 minutes.

  2. 2

    Cook the Chicken

    Preheat a grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side or until fully cooked. Remove from heat and let it rest before slicing.

  3. 3

    Sauté the Vegetables

    In the same skillet, add olive oil and sauté sliced bell peppers and onions until tender, about 5-7 minutes.

  4. 4

    Warm the Tortillas

    Warm the flour tortillas in a dry skillet or microwave before serving.

Escabeche

  1. 5

    Prepare the Vegetables

    Slice the carrots and radishes thinly.

  2. 6

    Make the Pickling Liquid

    In a saucepan, combine white vinegar, water, garlic, oregano, salt, and peppercorns. Bring to a boil and then remove from heat.

  3. 7

    Pickle the Vegetables

    Place the sliced carrots and radishes in a jar or bowl and pour the hot pickling liquid over them. Let them sit for at least 30 minutes to pickle.

Red Rice Pilaf

  1. 8

    Sauté the Aromatics

    In a saucepan, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until fragrant.

  2. 9

    Cook the Rice

    Add the rice to the saucepan and stir for 1-2 minutes. Then add tomato sauce, chicken broth, and salt. Bring to a boil.

  3. 10

    Simmer the Rice

    Reduce heat to low, cover, and let it simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.

Half-Smashed Black Beans

  1. 11

    Sauté the Aromatics

    In a small pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until soft.

  2. 12

    Cook the Beans

    Add the canned black beans (drained and rinsed) to the pot along with cumin and salt. Cook for about 5 minutes, mashing slightly with a fork, leaving some whole for texture.

Red Chile Velvet Sauce

  1. 13

    Make the Roux

    In a saucepan, melt butter over medium heat. Add flour and whisk continuously for about 2 minutes until golden.

  2. 14

    Add the Liquid Ingredients

    Slowly whisk in chicken broth and then cream. Add red chile powder and stir until the sauce thickens, about 5-7 minutes. Season with salt to taste.

Assembly

  1. 15

    Assemble the Fajitas

    On a serving plate, layer the charbroiled chicken, sautéed vegetables, half-smashed black beans, red rice pilaf, and top with mexi-cheese. Drizzle with red chile velvet sauce. Garnish with fresh cilantro and lime wedges if desired.

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