- 1 lb of boneless chicken breast tenderloins
- 1 large white onion thinly sliced
- 2 large bell peppers (green/red) thinly sliced
- EL MATADOR CHICKEN FAJITA SEASONING
- Tortillas for serving
In a large skillet, bring olive oil and brown onions to high heat, add the chicken tenderloins and a EL MATADOR CHICKEN FAJITA SEASONING once chicken is cooked through taste and add more seasoning and sliced bell peppers until softened. Serve with warm tortillas.
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Ingredients: For the Meat:
- 1 lb pork shoulder
- 1 lb pork loin
- 1 large white onion
- 3 slices of pineapple *The pork could be substituted by white Fish (cod, tilapia, seabass, mahi mahi)
For the Marinade:
- 5 oz EL MATADOR Adobada Pastor
- Hot sauce
- Diced onion
- 20 tortillas (corn or flour)
Marinate: Thinly slice the meat and rub the meat with the EL MATADOR Adobada Pastor Paste, and leave marinate for at least two hours, preferably overnight. For Baking: Add 1 tbsp of vegetable oil to a high heat skillet and sauté for 30 seconds each side. In a baking pan, stack all the meat slices, (stacks are 3-5 slices) and add a slice of pineapple on the top of each stack, to maintain the stacks you can use toothpicks. Preheat the oven to 390°F and bake the meat for 30-40 minutes for browning.
Grill: Grill each of the slices of meat to direct heat along with the pineapple slices until the meat is fully cooked and pineapple had browned. Serving / Garnish: chopped / sliced all meat in small pieces, pineapple cut in small cubes and mix with the meat. Place meat and pineapple in top a warmed tortilla and add garnish to taste: cilantro, onion, more pineapple, hot sauce.
ADOBO SQUASH-CORN QUESADILLAS
- 2 mexican squash (calabacita) diced in cubes
- 1 corn
- ½ medium size white onion finely diced
- 2 garlic cloves
- 1 tbsp coconut oil
- 1 oz EL MATADOR ADOBO Rub
- 1 ½ shredded mozzarella or sliced panela cheese
In large skillet, add 1 tablespoon coconut oil over medium high heat. Add the onion, chopped garlic, squash and corn. Sauté 2-3 minutes until veggies are almost tender. Add 1 oz of EL MATADOR ADOBO, and simmer for another 4 min on low heat. Preheat the tortillas, add the desired cheese and 1 tbsp of Adobo Squash-Corn, add cilantro to garnish and enjoy.
How to make...
Mix 5 Tbsps. of El Matador Adobo with a 1⁄2 cup of water in a bowl. Stir until well combined. Dip and cover both sides of the tortilla in the mixture. Tortilla is now ready to be used for enchiladas. Add oil to a pan and grill the tortillas until cooked on both sides. Add cheese and cooked meat of your choosing. Fold the tortillas over and they are ready to be served with potatoes, carrots, and lettuce.