Chicken Fajitas

By ltrodrigu

COOK'S NOTE:
Warming a Tortilla: There is more than one way to warm a tortilla. For a charred version, turn a gas burner to high. Using tongs, heat a tortilla directly over the flame, flipping it often, until dark spots form on both sides. Another stove-top technique is to set a tortilla in a dry skillet and warm it over medium-high heat for about 10 seconds, turning the tortilla once. You can also use a microwave: Simply place a tortilla between damp paper towels, and heat in microwave for 30 seconds.

Ingredients

• FOR THE MOJO DE AJO:
• 1/4 cup extra-virgin olive oil
• 3 tablespoons minced garlic (4 to 6 cloves)
• 3 tablespoons fresh lime juice (from 2 limes)
• 1 teaspoon red-pepper flakes
• 1/2 teaspoon coarse salt
• FOR THE FAJITAS:
• 1 tablespoon vegetable oil
• 1/2 large white onion, cut into 1/2-inch-thick slices (about 1 cup)
• 1 large green bell pepper, ribs and seeds removed, cut into 1/2-inch-thick slices
• Coarse salt
• Freshly ground black pepper
• 1 pound boneless, skinless chicken breast (1 small whole), sliced 1/2 inch thick
• 8 ounces boneless, skinless chicken thighs (about 2), sliced 1/2 inch thick
• 8 small flour tortillas (about 6 inches), warmed (instructions follow)
• Guacamole, for serving
• Pico de Gallo, for serving
• Sour cream, for serving
• Shredded mild cheddar cheese, preferably longhorn, for serving

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Make the Mojo de Ajo:
Cook oil and garlic in a small saucepan over low heat until garlic is soft and fragrant, about 8 minutes. Remove from heat, and stir in lime juice, red-pepper flakes, and salt.

Make the Fajitas:
Heat a large skillet (preferably cast-iron) over high heat. Add oil, and gently swirl to coat. Add onion and bell pepper, and season with 1/4 teaspoon salt. Cook, stirring frequently, until onion is browned in spots, and pepper has softened slightly and skin is blistered, about 5 minutes. Add chicken and 1 teaspoon salt, and cook, stirring frequently, until chicken is browned and cooked through, 5 to 7 minutes. Add the mojo de ajo, and stir to coat. Season with salt and pepper. Serve immediately with warmed tortillas, guacamole, pico de gallo, sour cream, and cheese.