Chicken Fajitas

By cacelias

Mojo de ajo is Spanish for "garlic sauce". In addition to flavoring the fajitas, the mojo can be made separately from this recipe and put to use in other dishes: Toss a few spoonfuls with grilled shrimp.

Ingredients

• For the Mojo De Ajo:
• 1/4 cup extra virgin olive oil
• 3 tablespoons minced garlic (4-6 cloves)
• 3 tablespoons fresh lime juice (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 slices
• 1 large green bell pepper, ribs and seeds removed, cut into 1/2-inch thick slices
• Coarse salt and freshly ground pepper
• 1 pound boneless, skinless chicken breasts, sliced 1/2 thick
• 8 small flour tortillas, warmed
• Guacamole
• Salsa or Pico de Gallo
• Sour Cream
• Shredded cheddar cheese
• For the Guacamole:
• 2 ripe avocados
• 1/2 lime
• 1/2 teaspoon coarse salt
• For the Pico de Gallo:
• 1 medium tomato, cut into 1/4-inch dice (1 cup)
• 1/4 medium white onion, cut into 1/4-inch dice (1/2 cup)
• 2 small serrano chiles, stems and seeds removed if desired, and cut into 1/4-inch dice
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon coarse salt

Details

Servings 4

Preparation

Step 1

To 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.

To 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 of 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, 5-7 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.

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 once. You can also use a microwave; simply place a tortilla between damp paper towels, and heat in the microwave for 30 seconds.

Guacamole:
Mash th avocados with a fork or potato masher in a medium bowl to a chunky consistency. Juice 1/2 lime over the mashed avocados, and stir. Mix in 1/2 teaspoon salt. Serve immediately. You can also add chopped tomatoes and some cilantro if you desire.

For the Pico de Gallo:
Combine all of the ingredients and serve.