We enjoy “Tex-Mex” and “Chipotle” is our favorite “Mexican” food place. I tried “Tex-Mex” for the first time in the States about 11 years ago. It’s surprising that there aren’t many Mexican restaurants in India, considering how similar the cuisines are in their use of beans, rice, cumin, and cilantro. In fact I often find my self using tortillas instead of “rotis” to serve with chicken curry or kebabs.
This recipe is adapted from “Williams-Sonoma” stir fry cook book. I make a vegetarian version of this too, using mushrooms instead of chicken. I usually have all the ingredients in my fridge or pantry and best of all everyone at home loves it.
- 3 tablespoons olive oil or vegetable oil
- 1 lb boneless, skinless chicken breasts, cut into strips
- 1 red onion, thinly sliced
- 1 red bell pepper (capsicum), seeded, deribbed and thinly sliced
- 2 fresh jalapeno chili peppers, seeded and minced (In the past instead of fresh jalapeno , I have used the jalapeno from the jar about 4 -5, it adds a nice tangy flavor).
- 4 cloves garlic minced
- 1 tomato, peeled and diced
- 3 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 2 to 3 tablespoons of finely chopped cilantro
- salt and pepper to taste
Warm flour or corn tortillas
1 cup Sour cream
1 cup salsa
1 avocado- halved, pitted, peeled and diced
In a wok or frying pan over medium -high heat, warm 2 tablespoons of the oil, swirling to coat the bottom and the sides of the pan. When the oil is hot, add the chicken strips and stir and toss every 15-20 seconds until lightly brown and just cooked through, 3-4 minutes.
Add the bell pepper and jalapenos and stir and toss every 15-20 seconds until the onion has softened, 4-6 minutes.
Add the garlic and tomato and stir and toss for 1 minute longer. add the lime juice, cumin, the 2 tablespoons chopped cilantro and the reserved chicken. Bring to a boil and cook for 1 minute. Add salt and pepper to taste.