Paco’s Fajitas
In 2020 I had the opportunity to do a USC Alumni online cooking class, with Paco’s Mexican Restaurant in Arcadia. I have always wondered what their secret was for some of the best tasting fajitas in Southern California. I can’t thank them enough for sharing the recipe with fellow USC Trojans, and for making it such a fun night of cooking and learning.
Ingredients:
8 oz. Chicken breast or Rib Eye Steak
3 oz Green Bell Peppers
3 oz. Brown or Red onions
2 oz. Button mushrooms
2 oz. Zucchini
2 oz. Tomatoes
2 oz. Teriyaki Sauce
2 oz. Chablis White Wine
Salt
Pepper
Garlic
Canola or Vegetable oil
Directions:
Slice the bell peppers into strips. Slice the onions in half and then also cut them into strips. Cut the zucchini in half and then slice into half circles. Cut the stem off the mushroom and then slice.
Preheat pan to medium high heat.
In a small bowl combine garlic, 1 tsp. salt and 1/2 tsp. black pepper. Season the chicken or steak.
Add the chicken to the pan and cook until done and set aside.
Add the onions, bell peppers, and zucchini into a large cast iron pan with oil. Season the vegetables with salt and pepper. Cook them for about 6-8 minutes and until tender. Add wine and teriyaki to the vegetables. Finally, add the mushrooms and tomatoes.
Add the chicken to the vegetables and serve with warm tortillas.
I like to serve the fajitas right out of the cast iron pan, similar to getting them served to you on a the skillet at Paco’s.
