A dinner that will impress without a whole lot of effort.
There isn’t a single local Austinite who doesn’t love Polvos, which specializes in interior Mexican food.
I drive visiting guests straight there so they can immediately start living.
Credit:Courtesy Harvest
I have easily been there fifty times since, and I have never ordered anything else.
I can’t bring myself to not have them.
I’m sure the rest of the menu is equally fantastic, but I’ll never know.
I’d start with 3 chipotles, then have a taste.
These smoky gems are the secret to this marinade, but they can be spicy.
Slice your chicken into strips and stick it in a large zip-top bag.
Raw chicken is the worst and I hate it.
I wish there was another way.
I know I’m being fussy, but I said what I said.
Now it’s ready for later.
Your fajita chicken is already sliced, for crying out loud.
You’re practically feeding your people with a baby spoon.
(Using corn tortillas?
You could also toast these up on a griddle.)
In a large skillet, heat the oil over medium-high heat.
Add the chicken strips and saute until cooked through, 6 to 8 minutes or so.
Because you did the pre-work by slicing it, it will cook fast.
Cut into the fattest piece to check that there is no pink in the middle.
With tongs, transfer the chicken to a plate.
My children were all raised in Austin, so I don’t know what the hell happened there.
My dum-dums tuck all this into flour tortillas.
Whatever you choose, don’t skip the Monterey Jack cheese or the sour cream.
This is utter magic.
If Polvos ever rotates fajitas al guajillo off their menu, I will riot up in these streets.
