Chef Anthony Lamas' Station Stop Fajitas, appearance on "Bar Rescue"


Posted on March 31, 2014 at 10:28 AM

Updated Monday, Mar 31 at 10:40 AM



Start to finish: 30 minutes (plus 4 hours to marinate chicken)

Serves: 4-6

2 pounds chicken breast 

8 tablespoons canola oil, divided

1 tablespoon garlic, chopped

1 tablespoon cumin

1 tablespoon coriander 

1 tablespoon cayenne 

1 poblano, julienned

1 red bell pepper, julienned

1 yellow bell pepper, julienned

1 onion, julienned

1 tablespoon salt

1 lime, juiced

16 flour tortillas

1 bunch cilantro, for garnish

In a medium mixing bowl, add 4 tablespoons canola oil, garlic, cumin, coriander and cayenne. Cut chicken into 2/3 in. thick strips and add to marinate. Refrigerate at least 4 hours.

In a medium mixing bowl, toss 4 tablespoons canola oil and salt with poblano, red and yellow peppers and onion. Set aside.

In a sauté pan on medium heat, sear chicken for 3 minutes on each side. Add vegetables and juice of one line. Cook for an additional 3-5 minutes until chicken is cooked through.

Warm tortillas in a griddle or cast iron pan. Add chicken and vegetables. Garnish with fresh cilantro and serve.


(Recipe by chef Anthony Lamas)