All ready for an al fresco family Mexican feast!
Our family loves Mexican food and chicken fajitas are at the top of the list for favorites all around the table. Since slicing and frying the chicken is so time consuming, especially if you are cooking for lots of people at one time, I thought I would try making them in the crock pot. Voila! I think you will enjoy this version of a Mexican standby!
Crock Pot Chicken Fajitas
6 boneless skinless chicken breasts, fresh or thawed, rinsed and patted dry (can use frozen ones but I think they are better thawed), whole
2 Large white or yellow onions, thinly sliced
1 each, Red and green peppers, sliced
2 Tbs. minced garlic
1 package taco seasoning
15-18 flour tortillas
lime for squirting
or whatever you like!
Place chicken in crock pot and top with vegetables and seasoning. Drizzle with olive oil. Cook on high for 3-4 hours. (This is always so subjective and depends on the thickness of the chicken and the crock pot.) You can also cook for 6-8 hours on low. Before serving, pull apart the meat and warm tortillas. Delish! Such an easy peasy recipe for busy days. Finish off with ice cream sandwiches or cold watermelon slices.
Or perhaps you might like to try this amazing Mexican Chocolate Cake! Last spring, Stacie, Joe, and I ducked into a quaint coffee shop in St. Charles, Missouri and just had to try a variety of their pastries. The shop’s homemade Mexican chocolate cupcake was out of this world, just the right blend of chocolate, cinnamon, and zing! It was filled with chocolate mousse and topped off with fresh whipped cream. I won’t even tell you about the plum and cranberry tarts….. This is my version of a Mexican Chocolate Cake, as requested by Joe for his birthday a while back, a fun flashback to the great day we spent with Stacie!
Mexican Chocolate Cake
1 ¾ cup good white all-purpose flour (I love King Arthur)
½ cup cocoa powder
1 Tbs. cinnamon
½ tsp. cayenne pepper (for the zing)
1 tsp. baking soda
1 tsp. salt
1 cup softened butter
1 cup dark brown sugar
1 cup white sugar
2 tsp. vanilla
1 cup sour cream
Preheat oven to 350 degrees. Prepare three round cake pans by greasing sides and bottom with butter and dusting with flour. Mix flour, cocoa, baking soda, cinnamon, cayenne pepper, and salt. In another bowl, beat eggs and set aside. In mixer, beat butter and sugars until fluffy. Add eggs and vanilla until mixed well. Add in dry mixture alternately with sour cream until mixed well. Bake about 26 minutes or until toothpick comes out clean. Remove from oven and cool on wire rack for ten minutes then invert on rack and allow to cool completely. While cooling, make frosting.
Mexican Chocolate Butter Cream Frosting
4 sticks butter, softened (1 lb.)
4 pounds powdered sugar
1 tsp. vanilla extract
1 tsp. cinnamon
¼ tsp. cayenne pepper
cream, evaporated milk, or milk to make desired consistency
Mix sugar and butter together on medium speed in mixer. Add extract and spices. Drizzle in milk until the frosting is the desired consistency; start with only a little at a time. To make a crumb coat for the cake before a final frosting, save out a cup or so of frosting and add milk until you have a glaze similar to what you would use on donuts or cinnamon rolls. Frost with glaze and allow to harden in fridge before final frosting. (Be sure to use regular frosting between the layers.)