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