Cooking up a treat that everyone loves; Chef's Special Steve Wood from Savina Mexican Restaurant and Cantina, Duke Street, puts together a spicy treat.
Typically a corn or flour tortilla served with grilled meat, the fajita was originally made solely with a particular cut of grilled beef, but is now widely made with chicken, vegetable or fish.
Savina's head chef Steve Wood says that the fajitas are the most popular dish on the menu:
"Everyone loves fajitas. We cook the beef ones the most, but the chicken and vegetable fajitas are also popular. It's a dish that everyone knows is Mexican and it has become more widely eaten in the UK.
"Fajitas were originally made with beef, but even in Mexico chicken and fish are becoming accepted alternatives."
As with the majority of Mexican dishes, fajitas are very colourful due to the rich variety of vegetables such as chilli peppers, green and red peppers, radishes, broccoli and cauliflower. Savina's fajitas are served with homemade salsa and if you're looking for a particularly spicy dish you can ask for Savina's spicy salsa, the hottest available in Liverpool thanks to the key ingredient - a sauce made from red savina habanero chilli peppers.
Steve says: "This is guite a spicy dish with plenty of seasoning and spices, it's guite an assault on the senses - which is what many people love.
"Not all Mexican food is spicy but it is very tasty, with lots of different flavours and textures."
So if that has got your mouth watering, in this week three of Steve's Chef Special series he serves up fajitas, together with a special homemade salsa recipe.
Away you go, amigos...
Homemade salsa Ingredients: 1 tin chopped tomatoes; 20g coriander; 2 onions; 1 red pepper; 1 green pepper; juice of 1 lemon; 5 cloves of garlic; pinch of salt and pepper; 3 tablespoons of brown sugar.
Fajitas filling: Sliced red and green peppers (one of each);1 sliced onion;1O sliced mushrooms;3x 8oz rib eye steaks, sliced.
Homemade fajita seasoning: Tablespoon each of dried paprika, mustard seeds, oregano, sage, cinnamon, salt and cracked black pepper and dried Cajun spices; 1/2 tablespoon of nutmeg.
Mexican rice: 4 cupfuls of boiled rice;1 finely diced onion;1 diced red pepper;1 diced green peppers; 5 diced mushrooms;1 teaspoon paprika;"! tsp dried herbs; juice of 1 lemon;1 glass of white wine.
Method: Heat a spoonful of garlic butter and a spoonful of olive oil in a pan. Add slices of rib eye steak and fry until brown.
Add the onion, fry for 30 seconds and add the mushrooms and mixed peppers and pan fry off slowly.
Add in the salsa (mixed together beforehand) and make sure everything is covered by it. Cook out slowly before mixing in the fajita seasoning.
Boil rice and drain. Add the onion, peppers and mushrooms and sweat it down in a large pan. Add paprika, dried herbs, lemon juice and white wine and mix together.
Makes enough filling for 16 tortillas.
SPICED UP: Savina restaurant chef Steve Wood; DELICIOUS: Spicy fajitas have become a popular choice for all
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|Publication:||Liverpool Echo (Liverpool, England)|
|Date:||Aug 16, 2007|
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