{"id":204159,"title":"Ku\u0159ec\u00ed fajitas","modified":"2026-11-04T16:01:07+01:00","plain":"Ku\u0159ec\u00ed prsa marinovan\u00e1 v limetkov\u00e9 \u0161\u0165\u00e1v\u011b a ko\u0159en\u00ed, zprudka ope\u010den\u00e1 na litinov\u00e9 p\u00e1nvi s paprikami a cibul\u00ed, pod\u00e1van\u00e1 v tepl\u00fdch p\u0161eni\u010dn\u00fdch tortill\u00e1ch.\n\n\n\nKu\u0159ec\u00ed maso se dotkne litiny a okam\u017eit\u011b zasy\u010d\u00ed, kuchyn\u00ed se rozvon\u00ed \u0159\u00edmsk\u00fd km\u00edn, \u010desnek a limetka. Do stejn\u00e9 p\u00e1nve pak p\u0159ijdou \u010derven\u00e9 a zelen\u00e9 papriky, kter\u00e9 na okraj\u00edch zezl\u00e1tnou a z\u016fstanou lehce k\u0159upav\u00e9. \n\n\n\nP\u00e1nev postav\u00edme doprost\u0159ed stolu, vedle polo\u017e\u00edme hrom\u00e1dku tepl\u00fdch tortill a kolem rozestav\u00edme n\u011bkolik mal\u00fdch misek. Ka\u017ed\u00fd si napln\u00ed tu svou podle chuti a p\u00e1nev se vypr\u00e1zdn\u00ed rychleji, ne\u017e se naplnila.\n\n\n\nStejn\u00e1 p\u0161eni\u010dn\u00e1 tortilla, tentokr\u00e1t zavinut\u00e1 kolem hov\u011bz\u00edho masa : hov\u011bz\u00ed burritos\n\n\n\nCo jsou ku\u0159ec\u00ed fajitas ?\n\n\n\nKu\u0159ec\u00ed fajitas se p\u0159ipravuj\u00ed z ku\u0159ec\u00edch prsou marinovan\u00fdch v limetkov\u00e9 \u0161\u0165\u00e1v\u011b a ko\u0159en\u00ed, zprudka ope\u010den\u00fdch na p\u00e1nvi, nakr\u00e1jen\u00fdch na prou\u017eky a prom\u00edchan\u00fdch s orestovan\u00fdmi paprikami a cibul\u00ed. Pod\u00e1vaj\u00ed se s tepl\u00fdmi p\u0161eni\u010dn\u00fdmi tortillami a dopl\u0148ky v mal\u00fdch misk\u00e1ch : pico de gallo, guacamole, salsa, zakysan\u00e1 smetana, limetka a koriandr. Ka\u017ed\u00fd si svou tortillu napln\u00ed u stolu, stejn\u011b jako u hov\u011bz\u00edch tacos.\n\n\n\nN\u00e1zev poch\u00e1z\u00ed ze slova faja, \u0161pan\u011blsky p\u00e1s, a odkazuje na hov\u011bz\u00ed oponku, dlouh\u00fd a ploch\u00fd kus masa. Dnes ozna\u010den\u00ed \u201e fajitas \u201c znamen\u00e1 p\u0159edev\u0161\u00edm zp\u016fsob p\u0159\u00edpravy a pod\u00e1v\u00e1n\u00ed bez ohledu na druh masa.\n\n\n\nZ ran\u010d\u016f v ji\u017en\u00edm Texasu do restaurac\u00ed tex-mex\n\n\n\nFajitas poch\u00e1zej\u00ed z ran\u010d\u016f v ji\u017en\u00edm Texasu pobl\u00ed\u017e mexick\u00fdch hranic. Mexi\u010dt\u00ed kovbojov\u00e9, zvan\u00ed vaqueros, dost\u00e1vali m\u00e9n\u011b cen\u011bn\u00e9 kusy hov\u011bz\u00edho, nap\u0159\u00edklad oponku, arrachera. Marinovali ji v limetkov\u00e9 \u0161\u0165\u00e1v\u011b, grilovali nad ohn\u011bm a jedli v p\u0161eni\u010dn\u00fdch tortill\u00e1ch.\n\n\n\nV 70. a 80. letech 20. stolet\u00ed se pokrm dostal do restaurac\u00ed tex-mex, kde se pod\u00e1val na litinov\u00e9 plot\u00fdnce a je\u0161t\u011b p\u0159i p\u0159inesen\u00ed na st\u016fl sy\u010del. Hov\u011bz\u00ed oponky brzy nesta\u010dily pokr\u00fdvat popt\u00e1vku, a tak restaurace p\u0159e\u0161ly na ku\u0159ec\u00ed maso. Ku\u0159ec\u00ed fajitas se staly ka\u017edodenn\u00ed variantou, kterou si doma p\u0159iprav\u00edme na oby\u010dejn\u00e9 p\u00e1nvi.\n\n\n\nHlavn\u00ed suroviny na ku\u0159ec\u00ed fajitas\n\n\n\n\n\n\n\nKu\u0159ec\u00ed prsa marinujeme a op\u00e9k\u00e1me vcelku, teprve potom je nakr\u00e1j\u00edme na prou\u017eky : po cel\u00e9m povrchu se vytvo\u0159\u00ed zlatav\u00e1 k\u016frka a maso z\u016fstane \u0161\u0165avnat\u00e9. Vykost\u011bn\u00e1 horn\u00ed stehna jsou k\u0159eh\u010d\u00ed, stejn\u011b jako u ku\u0159ete s citronovou tr\u00e1vou. Zelen\u00e9 a \u010derven\u00e9 papriky s cibul\u00ed pak op\u00e9k\u00e1me ve stejn\u00e9 p\u00e1nvi, kde nas\u00e1knou chu\u0165 ku\u0159ec\u00edho v\u00fdpeku.\n\n\n\nMarin\u00e1da spojuje olivov\u00fd olej, limetkovou \u0161\u0165\u00e1vu, \u010desnek, \u0159\u00edmsk\u00fd km\u00edn, su\u0161enou mletou cibuli, granulovan\u00fd \u010desnek a mletou papriku. Americk\u00e9 chilli ko\u0159en\u00ed je jemn\u00e1 sm\u011bs ko\u0159en\u00ed na chilli. \n\n\n\nMlet\u00e9 chilli prod\u00e1van\u00e9 v Evrop\u011b jsou \u010dist\u00e9 mlet\u00e9 chilli papri\u010dky, mnohem p\u00e1liv\u011bj\u0161\u00ed, proto ho nepou\u017e\u00edvejte ve stejn\u00e9m mno\u017estv\u00ed. Papri\u010dka chipotle, uzen\u00e9 a su\u0161en\u00e9 jalape\u00f1o, dod\u00e1 kou\u0159ovou chu\u0165 a velmi dob\u0159e ji nahrad\u00ed uzen\u00e1 paprika.\n\n\n\nNa fajitas se pou\u017e\u00edvaj\u00ed p\u0161eni\u010dn\u00e9 tortilly o pr\u016fm\u011bru 15 cm, ale hod\u00ed se i ty o pr\u016fm\u011bru 20 cm ze supermarketu. P\u0159i pod\u00e1v\u00e1n\u00ed dod\u00e1 pico de gallo kyselost, guacamole jemnost, zakysan\u00e1 smetana sv\u011b\u017eest a limetka s koriandrem v\u0161e na z\u00e1v\u011br rozz\u00e1\u0159\u00ed. V tomto receptu nen\u00ed s\u00fdr.\n\n\n\nNa napln\u011bn\u00ed tortill dom\u00e1c\u00ed guacamole\n\n\n\nJak fajitas spr\u00e1vn\u011b op\u00e9ct\n\n\n\nLitinovou p\u00e1nev zah\u0159\u00edvejte n\u011bkolik minut nasucho a teprve pot\u00e9 p\u0159idejte olej : mus\u00ed z\u016fstat po\u0159\u00e1dn\u011b rozp\u00e1len\u00e1 i po vlo\u017een\u00ed studen\u00e9ho ku\u0159ete. Prsa nechte dob\u0159e okapat, proto\u017ee kv\u016fli p\u0159ebyte\u010dn\u00e9 marin\u00e1d\u011b by se maso va\u0159ilo, m\u00edsto aby se op\u00e9kalo. Na mal\u00e9 p\u00e1nvi op\u00e9kejte ku\u0159e po d\u00e1vk\u00e1ch.\n\n\n\nMarinujte jen kr\u00e1tce, 20 a\u017e 30 minut. Po v\u00edce ne\u017e 2 hodin\u00e1ch z\u00edsk\u00e1 maso p\u016fsoben\u00edm limetky ka\u0161ovitou strukturu. Ku\u0159e je hotov\u00e9 p\u0159i vnit\u0159n\u00ed teplot\u011b 74 \u00b0C ; ne\u017e ho nakr\u00e1j\u00edte, nechte ho n\u011bkolik minut odpo\u010dinout, zat\u00edmco se zelenina op\u00e9k\u00e1 dozlatova.\n\n\n\nNa dal\u0161\u00ed ve\u010der ve stylu tex-mex chilli con carne\n\n\n\nPokud nem\u00e1te litinovou p\u00e1nev, poslou\u017e\u00ed i p\u00e1nev se siln\u00fdm dnem. Dal\u0161\u00edmi mo\u017enostmi p\u0159\u00edpravy jsou gril a trouba vyh\u0159\u00e1t\u00e1 na 200 \u00b0C, podrobnosti najdete v pozn\u00e1mk\u00e1ch k receptu : v troub\u011b je p\u0159\u00edprava jednodu\u0161\u0161\u00ed, ale k\u016frka nen\u00ed tak v\u00fdrazn\u00e1.\n\n\n\n\n\n\tKu\u0159ec\u00ed fajitas\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tMarin\u00e1da4 l\u017e\u00edce olivov\u00e9ho oleje2 l\u017e\u00edce limetkov\u00e9 \u0161\u0165\u00e1vy2 strou\u017eky \u010desneku, (nasekan\u00e9)1 l\u017ei\u010dka soli0.25 l\u017ei\u010dky \u010dern\u00e9ho pep\u0159e (mlet\u00e9ho)1 l\u017ei\u010dka \u0159\u00edmsk\u00e9ho km\u00ednu (mlet\u00e9ho)1 l\u017ei\u010dka chilli ko\u0159en\u00ed ((jemn\u00e1 americk\u00e1 sm\u011bs ko\u0159en\u00ed, viz pozn\u00e1mky))0.5 l\u017ei\u010dky su\u0161en\u00e9 mlet\u00e9 cibule1 l\u017ei\u010dka granulovan\u00e9ho \u010desneku0.25 l\u017ei\u010dky chilli chipotle (mlet\u00e9ho)0.5 l\u017ei\u010dky mlet\u00e9 paprikyKu\u0159ec\u00ed maso3 ku\u0159ec\u00ed prsa (bez k\u016f\u017ee (celkem p\u0159ibli\u017en\u011b 450 g), nebo vykost\u011bn\u00e1 horn\u00ed ku\u0159ec\u00ed stehna bez k\u016f\u017ee)2 l\u017e\u00edce olivov\u00e9ho oleje, (na op\u00e9k\u00e1n\u00ed)Papriky a cibule2-3 velk\u00e9 papriky, (nejl\u00e9pe kombinace zelen\u00fdch a \u010derven\u00fdch)1 velk\u00e1 cibule1 l\u017e\u00edce olivov\u00e9ho oleje, (na op\u00e9k\u00e1n\u00ed)S\u016fl, (voliteln\u011b)K pod\u00e1v\u00e1n\u00ed8 p\u0161eni\u010dn\u00fdch tortill (o pr\u016fm\u011bru 15 cm (velikost na fajitas))Pico de galloGuacamoleSalsaZakysan\u00e1 smetanaKl\u00ednky limetky\u010cerstv\u00fd koriandr\t\n\t\n\t\tMarin\u00e1daKu\u0159ec\u00ed prsa osu\u0161te pap\u00edrovou ut\u011brkou.Ku\u0159ec\u00ed prsa vlo\u017ete do n\u00e1doby nebo s\u00e1\u010dku do mrazni\u010dky.V misce sm\u00edchejte v\u0161echny suroviny na marin\u00e1du.Marin\u00e1du nalijte na ku\u0159ec\u00ed maso.Maso obra\u0165te, aby se marin\u00e1dou dob\u0159e obalilo.Nechte marinovat 20 a\u017e 30 minut.P\u0159\u00edprava zeleninyZat\u00edmco se maso marinuje, odstra\u0148te z paprik stopky, sem\u00ednka a b\u00edl\u00e9 p\u0159ep\u00e1\u017eky.Papriky nakr\u00e1jejte na tenk\u00e9 prou\u017eky.Cibuli oloupejte.Cibuli nakr\u00e1jejte na tenk\u00e9 pl\u00e1tky.Op\u00e9k\u00e1n\u00ed ku\u0159ec\u00edho masaLitinovou p\u00e1nev n\u011bkolik minut nasucho rozeh\u0159\u00edvejte na st\u0159edn\u011b siln\u00e9m ohni, aby byla opravdu hork\u00e1.Do rozp\u00e1len\u00e9 p\u00e1nve nalijte olivov\u00fd olej ur\u010den\u00fd na op\u00e9k\u00e1n\u00ed masa.Ku\u0159ec\u00ed prsa vyjm\u011bte z marin\u00e1dy a p\u0159ebyte\u010dnou marin\u00e1du nechte okapat.Ku\u0159ec\u00ed prsa vlo\u017ete do p\u00e1nve: jakmile se dotknou dna, mus\u00ed hlasit\u011b zasy\u010det.P\u00e1nev nep\u0159epl\u0148ujte: pokud je mal\u00e1, op\u00e9kejte maso po d\u00e1vk\u00e1ch, jinak se bude dusit m\u00edsto toho, aby zezl\u00e1tlo.Op\u00e9kejte 3 a\u017e 5 minut, dokud spodn\u00ed strana kr\u00e1sn\u011b nezezl\u00e1tne.Ku\u0159ec\u00ed prsa obra\u0165te.Op\u00e9kejte dal\u0161\u00edch 3 a\u017e 5 minut, dokud maso nezezl\u00e1tne a uvnit\u0159 nedos\u00e1hne teploty 74 \u00b0C.Maso vyjm\u011bte z p\u00e1nve.Maso nechte n\u011bkolik minut odpo\u010dinout na prk\u00e9nku, aby z\u016fstalo \u0161\u0165avnat\u00e9.Op\u00e9k\u00e1n\u00ed paprik a cibuleDo stejn\u00e9 p\u00e1nve nalijte olivov\u00fd olej ur\u010den\u00fd na op\u00e9k\u00e1n\u00ed zeleniny.P\u0159idejte nakr\u00e1jen\u00e9 papriky a cibuli.Podle chuti lehce osolte.Za ob\u010dasn\u00e9ho m\u00edch\u00e1n\u00ed op\u00e9kejte, dokud zelenina lehce nezezl\u00e1tne a nezm\u011bkne.Zat\u00edmco se zelenina op\u00e9k\u00e1, nakr\u00e1jejte maso na prou\u017eky siln\u00e9 1 cm.Dokon\u010den\u00ed a pod\u00e1v\u00e1n\u00edProu\u017eky ku\u0159ec\u00edho masa vra\u0165te do p\u00e1nve k zelenin\u011b.Podle libosti prom\u00edchejte.V\u0161e nechte kr\u00e1tce proh\u0159\u00e1t, aby se maso oh\u0159\u00e1lo.Oh\u0159ejte tortilly.Ihned pod\u00e1vejte s tepl\u00fdmi tortillami a p\u0159\u00edlohami v mal\u00fdch misk\u00e1ch: pico de gallo, guacamole, salsa, zakysan\u00e1 smetana, kl\u00ednky limetky a \u010derstv\u00fd koriandr.\t\n\t\n\t\tMarinov\u00e1n\u00ed: 20 a\u017e 30 minut sta\u010d\u00ed. Nep\u0159ekra\u010dujte 2 hodiny, proto\u017ee limetkov\u00e1 \u0161\u0165\u00e1va postupn\u011b m\u011bn\u00ed strukturu masa a to za\u010dne b\u00fdt ka\u0161ovit\u00e9. P\u0159i del\u0161\u00edm marinov\u00e1n\u00ed (a\u017e 2 hodiny) uchov\u00e1vejte maso v lednici a vyndejte ho 30 minut p\u0159ed op\u00e9k\u00e1n\u00edm.\nChilli ko\u0159en\u00ed: americk\u00e1 sm\u011bs chilli ko\u0159en\u00ed je jemn\u00e1 sm\u011bs su\u0161en\u00fdch chilli papri\u010dek, \u0159\u00edmsk\u00e9ho km\u00ednu, \u010desneku a oregana. Mlet\u00e9 chilli prod\u00e1van\u00e9 v Evrop\u011b (kajensk\u00fd pep\u0159, \u201echili\u201c nebo \u201echilli\u201c) jsou \u010dist\u00e9 mlet\u00e9 chilli papri\u010dky, kter\u00e9 jsou mnohem p\u00e1liv\u011bj\u0161\u00ed: nepou\u017e\u00edvejte je ve stejn\u00e9m mno\u017estv\u00ed. Pokud nem\u00e1te americkou sm\u011bs chilli ko\u0159en\u00ed, nahra\u010fte ji sladkou mletou paprikou a pro pikantnost p\u0159idejte nanejv\u00fd\u0161 \u0161petku kajensk\u00e9ho pep\u0159e.\nChilli chipotle: jde o uzen\u00e9 a su\u0161en\u00e9 papri\u010dky jalape\u00f1o. Pokud je nese\u017eenete, uzenou chu\u0165 dod\u00e1 uzen\u00e1 paprika (piment\u00f3n), p\u0159\u00edpadn\u011b se \u0161petkou kajensk\u00e9ho pep\u0159e, pokud chcete trochu pikantnosti.\nP\u00e1nev: litinov\u00e1 p\u00e1nev udr\u017e\u00ed teplo i po vlo\u017een\u00ed studen\u00e9ho masa, a pr\u00e1v\u011b d\u00edky tomu vytvo\u0159\u00ed zlatavou k\u016fr\u010di\u010dku. Pokud ji nem\u00e1te, poslou\u017e\u00ed i p\u00e1nev se siln\u00fdm dnem (3 a\u017e 5 mm). Maso mus\u00ed b\u00fdt dob\u0159e okapan\u00e9: p\u0159ebytek marin\u00e1dy v p\u00e1nvi zp\u016fsob\u00ed, \u017ee se maso bude va\u0159it, m\u00edsto aby se prudce op\u00e9kalo.\nKu\u0159ec\u00ed maso: vykost\u011bn\u00e1 horn\u00ed ku\u0159ec\u00ed stehna bez k\u016f\u017ee skv\u011ble nahrad\u00ed prsa a z\u016fst\u00e1vaj\u00ed \u0161\u0165avnat\u011bj\u0161\u00ed. Pro k\u0159eh\u010d\u00ed maso kr\u00e1jejte prou\u017eky nap\u0159\u00ed\u010d vl\u00e1kny.\nZelenina: pro op\u00e9k\u00e1n\u00ed paprik a cibule na p\u00e1nvi na spor\u00e1ku nen\u00ed pevn\u011b dan\u00e1 doba. \u0158i\u010fte se vzhledem: hotov\u00e9 jsou, kdy\u017e lehce zezl\u00e1tnou a zm\u011bknou. P\u0159i p\u0159\u00edprav\u011b na grilu po\u010d\u00edtejte s 6 a\u017e 10 minutami v p\u00e1nvi polo\u017een\u00e9 na ro\u0161tu.\nTortilly: v receptu se pou\u017e\u00edvaj\u00ed p\u0161eni\u010dn\u00e9 tortilly o pr\u016fm\u011bru 15 cm, tedy velikost na fajitas. V supermarketech najdete p\u0159edev\u0161\u00edm p\u0161eni\u010dn\u00e9 tortilly o pr\u016fm\u011bru 20 cm, kter\u00e9 se hod\u00ed tak\u00e9. Zakysan\u00e1 smetana: pokud nem\u00e1te zakysanou smetanu, pou\u017eijte hustou kysanou smetanu s vysok\u00fdm obsahem tuku nebo \u0159eck\u00fd jogurt.\nVarianta na grilu: cel\u00e1 ku\u0159ec\u00ed prsa grilujte na siln\u00e9m ohni, dokud z obou stran nezezl\u00e1tnou a uvnit\u0159 nedos\u00e1hnou teploty 74 \u00b0C. Papriky a cibuli prom\u00edchejte s trochou olivov\u00e9ho oleje a soli, vlo\u017ete do p\u00e1nve polo\u017een\u00e9 na ro\u0161tu a za \u010dast\u00e9ho m\u00edch\u00e1n\u00ed op\u00e9kejte 6 a\u017e 10 minut dom\u011bkka.\nVarianta na plechu v troub\u011b: marinovan\u00e9 maso, papriky a cibuli m\u016f\u017eete tak\u00e9 rozlo\u017eit na velk\u00fd plech a p\u00e9ct v troub\u011b p\u0159i 200 \u00b0C po dobu 20 a\u017e 30 minut. P\u0159ijdete sice o v\u00fdrazn\u011b ope\u010denou k\u016fr\u010di\u010dku z litinov\u00e9 p\u00e1nve, ale p\u0159\u00edprava je jednodu\u0161\u0161\u00ed. Pou\u017eijte dostate\u010dn\u011b velk\u00fd plech, aby se suroviny nep\u0159ekr\u00fdvaly, jinak se budou dusit.\n\t\n\t\n\t\tPlat principalMexicaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/204159","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=204159"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/204159\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/202090"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=204159"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=204159"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=204159"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}