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


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) cheese. Roll to enclose the filling or fold in half. Serve with lime wedges for squeezing.