Fab Fajitas

I love Mexican food so I jumped at the chance to grab a Santa Maria goody bag at Britmums Live this year to sample some of their yummy fajita ingredients.

Santa Maria wanted to know about my secret to making fajitas. Well, it is simple really. Soft tortillas are important, and I use strips of onion, pepper, courgette and Quorn pieces flavoured with a spicy seasoning.

Then you must add dollops of salsa, soured cream and guacamole and sprinkle with cheese.

Then roll up. You have to fold the bottom up, and then each side over to stop the filling falling out when you pick it up.

There is one real secret to making fajitas. It doesn’t really matter what you put in, if it is hot or cold or how spicy it is. If you want to make a really good fajita, the key ingredient is generosity. There is nothing more disappointing than a fajita that has very little filling – a bit like those convenience packs of sandwiches where all the filling is just at the front. A good fajita should ooze juices when you bite into it. You should have to suck salsa and soured cream off your fingers as you are eating it. And of course, when you have finished eating it, and any bits that fell out onto you plate as were doing so, you should feel completely satiated.