Fajitas
Circle B Kitchen
Adapted from a recipe from Tyler Florence
Serves 4-6
For the Marinade (Mojo):
1 orange, juiced (about 1/3 cup)
2 limes, juiced (about 1/4 cup)
2 garlic cloves, roughly chopped
3 chipotle chiles in adobo sauce
4 tablespoons olive oil
3 tablespoons roughly chopped fresh cilantro leaves
1 tsp ground cumin
1 tsp salt
For the Fajitas:
2 - 3 lbs of chicken thighs, cut in thin slices
Salt and pepper
2 red bell peppers, thinly sliced (or any color - red, orange, yellow)
1 poblano pepper, thinly sliced
1 large onion, thinly sliced
2 tablespoons each lime juice and olive oil
12 small flour tortillas, warmed over the grill or gas burner
For serving:
Sour cream, sliced avocado, chopped fresh cilantro and queso fresco or cotija cheese (or feta cheese) and lime wedges
Directions:
Place all of the marinade ingredients in a blender and puree until smooth.
Transfer to a re-sealable plastic bag and add the meat, seal and shake to coat. Refrigerate the meat for 2 to 4 hours.
Toss the peppers and onions with the lime juice and olive oil, salt and pepper.
Preheat a 12-inch heavy skillet (cast iron works great) on high heat. Once the pan is good and hot, add a tablespoon or so of vegetable oil to the pan. Use tongs to remove the chicken from the marinade and place it in the pan. Saute for about 6 or 7 minutes or until the meat takes on some color and is cooked through. Remove the meat to a bowl and set aside.
Place the onions and peppers in the hot pan and saute for about 6 minutes or until the peppers are just starting to soften. Add the chicken back into the pan and heat through.
To serve:
Place a tortilla on a plate and top with enough of the meat/peppers to fill the center of the tortilla. Top with chopped cilantro, avocado slices, sour cream (if desired) and queso fresco (or feta) chees