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Restaurants›Luna | Modern Mexican›Grande Fajita Recipe

Grande Fajita Recipe

Name: Luna | Modern Mexicans Grande Fajita Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breasts (or flank steak, thinly sliced); 2 tbs olive oil; 2 tbs lime juice; 2 tbs garlic cloves, minced; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp kosher salt; 1 tsp black pepper; 1 each yellow onion, halved and thinly sliced; 1 each red bell pepper, thinly sliced; 1 each green bell pepper, thinly sliced; 1 tbs vegetable or olive oil (for sautéing); 1 tsp fajita seasoning (optional: add extra chili powder + cumin); 0.5 tsp salt; 0.25 tsp black pepper; 1 cup long-grain white rice; 2 cups water; 0.5 tsp salt; 1 cup canned black beans, drained and rinsed; 0.25 tsp cumin; 1 tbs lime juice (for beans); 4 each large flour tortillas (10–12 inch); 2 cups shredded lettuce (iceberg or romaine); 1 cup pico de gallo (fresh); 1 cup shredded cheddar or Mexican blend cheese; 0.5 cup sour cream; 2 each lime wedges; 2 tbs chopped cilantro; 1 each sliced jalapeño

Inspired by Luna | Modern Mexican

Time1h

Serves4

Flour tortilla stuffed with grilled chicken or steak, served with rice & beans, topped with lettuce, pico de gallo, cheese, and sour cream.

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Ingredients

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Protein & Marinade

1 lb boneless skinless chicken breasts (or flank steak, thinly sliced)

2 tbs olive oil

2 tbs ReaLime juice

2 tbs Garlic cloves, minced

1 tsp Ground cumin

1 tsp Chili powder

1 tsp Smoked paprika

1 tsp kosher salt

1 tsp black pepper

Vegetables (for fajita filling)

1 each yellow onion, halved and thinly sliced

1 each red bell pepper, thinly sliced

1 each green bell pepper, thinly sliced

1 tbs vegetable or olive oil (for sautéing)

1 tsp fajita seasoning (optional: add extra chili powder + cumin)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Rice & Beans

1 cup Long-grain white rice

2 cups water

1/2 tsp Celtic sea salt

1 cup canned black beans, drained and rinsed

1/4 tsp Cumin

1 tbs lime juice (for beans)

Toppings & Tortillas

4 each large flour tortillas (10–12 inch)

2 cups shredded lettuce (iceberg or romaine)

1 cup pico de gallo (fresh)

1 cup shredded cheddar or Mexican blend cheese

1/2 cup Sour cream

2 each Lime wedges

Optional Garnishes

2 tbs chopped cilantro

1 each sliced jalapeño

0 to taste Hot sauce

Method

Protein & Marinade

Prepare and marinate protein

If using chicken, pat dry and, if thick, pound to even thickness. If using steak, slice thinly across the grain. In a bowl combine 2 tbs olive oil, 2 tbs lime juice, minced garlic, cumin, chili powder, smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Add the chicken or steak and toss to coat. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours.

Grill or sear protein

Heat a grill or heavy skillet (cast iron) over medium-high heat until very hot. Lightly oil the grates or skillet. For chicken breasts cook 5–7 minutes per side until internal temperature reaches 165°F (74°C). For thin-sliced steak cook 2–4 minutes per side until desired doneness. Remove from heat and let rest 5 minutes, then slice chicken into strips (if whole) or leave steak slices as-is.

Vegetables (for fajita filling)

Sauté peppers & onions

While the protein rests, heat 1 tbs oil in a large skillet over medium-high heat. Add sliced onions and bell peppers and sauté, stirring occasionally, until softened and charred in spots, about 6–8 minutes. Season with 1 tsp fajita seasoning (or a sprinkle of additional chili powder and cumin), 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and keep warm.

Combine with protein

Toss the sliced grilled chicken or steak with the sautéed peppers and onions so flavors meld. Keep warm while finishing rice and beans.

Rice & Beans

Cook rice

Rinse 1 cup rice until water runs clear. In a saucepan bring 2 cups water and 1/2 tsp salt to a boil. Add rice, stir, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork.

Prepare beans

Warm 1 cup drained and rinsed black beans in a small saucepan over low heat with 1/4 tsp cumin and 1 tbs lime juice. Heat until just warmed through, about 3–5 minutes. Taste and add salt if needed.

Toppings & Assembly

Warm tortillas

Warm 4 large flour tortillas in a dry skillet over medium heat 20–30 seconds per side until pliable, or wrap in foil and warm in a 300°F (150°C) oven 8–10 minutes.

Assemble Grande Fajita

On each warm tortilla place about 1/4 cup cooked rice and 1/4 cup warm black beans toward the center. Top with a generous portion (about 4 oz) of sliced grilled chicken or steak and a scoop of the sautéed peppers and onions. Add shredded lettuce (~1/2 cup), 1/4 cup pico de gallo, 1/4 cup shredded cheese and 2 tbsp sour cream. Add optional cilantro, jalapeño slices and a squeeze of lime. Fold or roll the tortilla to enclose the filling.

Serve

Serve immediately while warm with extra lime wedges and hot sauce on the side.