So, inspiration comes in many forms. Taco Tuesday this week was inspired by my deep desire to eat these delicious Hot Hatch Peppers twice in two weeks.
Have you enjoyed the Hot Hatch Chile? It varies in color from a bright green to a pretty red. They come from the Hatch Valley in New Mexico and aren’t widely available outside of the region apparently, but we see them come into the stores every year about this time.
I don’t remember seeing them in stores in California but, I didn’t do as much cooking then as I do now so, that might just be my bias remembering. They look very similar to an Anaheim chile (a perpetual favorite) but they’ve got more flavor if you ask me.
Either way, I picked up a couple last week and immediately needed to create a Taco Tuesday that highlighted these delicious, spicy chilies. Naturally, I thought …
Chicken Fajita Tacos
(Although you could certainly use beef, pork or shrimp. Full disclosure: I really wanted beef but, I don’t generally have beef in the house and was too lazy to go to the store again to pick it up.) The way you season the meat is important. That fajita flavor depends on a heavy seasoning I feel.
Here’s the mix of chile powders I used, in addition to paprika, salt and a little ground black pepper. I seasoned fairly heavily, and laid them spice down in a hot pan I’d thrown a drizzle of olive oil into, then seasoned the other side. With the pan pretty hot you’ll want to watch for that golden moment when the bottom is crisp and seared, but not burnt.
I know by the smell, but if you need to check, just don’t disturb the meat too much. It’ll break the sear and ultimately take longer.Then turn them over wait … (side number two won’t take as long.)
While the chicken was cooking, I got my veggies together. I used these two Hot Hatch peppers, one white onion, two small jalapenos, and about three cloves of garlic.
Here they are all chopped up and ready to go …
When the chicken was finished, I removed it from the pan, covered it and set it aside. Then using the same pan, I added a small amount of oil, just enough to coat the veggies and pull up all the delicious bits from the pan.Then it was time to throw in the veggies.
Mix ‘em up well, saute for a couple of minutes then add a splash of water, cover for another couple of minutes until they something like this …
Just put it all together:
- Sour Cream (’cause these Mamas are spicy!)
Oh my heavens. These are tasty delicious!
We had them with some sliced avocado and chipotle rice, but if I could go back, I think I’d have a nice refreshing salad. Maybe corn and tomato. Any way you slice them, these are ridiculous tasty. They’ll satisfy that restaurant fajita craving any time.
Hope you enjoy as much as we did!