Hi everyone. I'm posting this early, so it will give everyone plenty of time to enjoy Jean's b-day dinner and have time to get ready for the next one.
Funny how this time of the year, I always seem to have more of a taste for Mexican food, starting with Cinco de Mayo! So, when I saw this recipe in the brand new Cuisine issue #123, it was as if it was written for me. So, here it is and I hope that more of you will want to join in. Reviews will be due on 5/29 (please don't post before that date) and pix are always enjoyed, but not required.
To participate, just prepare the following recipes (one or both) and come back on 5/29 to report your thoughts on the dish.
CHICKEN FAJITA TACOS
If you want, marinate the chicken for up to 3 hours. Longer than that and the acid in the marinade will squeeze out the moisture, making the chicken tough.
1 Tbsp. minced lime zest
¼ cup fresh lime juice
4 Tbsp. olive oil, divided
3 Tbsp. minced fresh cilantro
2 Tbsp. adobo sauce
1 Tbsp. minced fresh garlic
1 chipotle in adobo sauce, minced
1 tsp. each ground cumin, ground coriander, dried oregano and kosher salt.
1 lb. boneless, skinless chicken breasts, cut into thin strips
1 each small red and yellow bell peppers, cut into strips (3 cups)
1 small onion, sliced (1½ cups)
8 flour or corn tortillas (6-inch) warmed
1 avocado, diced
½ cup crumbled Cotija
1. Combine zest, lime juice, 2 Tbsp. oil, cilantro, adobo sauce, garlic, chipotle, cumin, coriander, oregano, and salt in a shallow dish for the marinade. Add chicken, cover, and refrigerate, stirring occasionally, 30 minutes.
2. Heat remaining 2 Tbsp. oil in a large skillet over medium-high until shimmering. Add bell peppers and red onion and cook, stirring, until softened, 4-5 minutes; transfer to a plate and tent with foil to keep warm.
3. Add chicken and marinade to same skillet. Cook, over medium-high heat, until chicken is cooked through and marinade is reduced, 5-6 minutes.
4. Divide chicken among tortillas and top with bell peppers and red onion, avocado, and Cotija.
Servings: 4
Yield: 8 tacos
Tip:
Serve with Seasoned Black Beans
Source: Cuisine at Home, Issue 123
-----------------------------------------
SEASONED BLACK BEANS
2 Tbsp. olive oil
1 Tbsp. minced fresh garlic
2 15 oz. cans black beans
2 Tbsp. minced fresh cilantro
1 serrano chile or jalapeño, thinly sliced
2 tsp. minced lime zest
1 Tbsp. fresh lime juice
salt to taste
1. Heat oil in a saucepan over medium. Add garlic; cook until fragrant, 1 minute. Add beans, increase heat to medium-high, and cook until heated through and liquid is reduced and thickened, 5 minutes.
2. Stir in cilantro, serrano, zest, and lime juice; season beans with salt.
Servings: 4
Source: Cuisine at Home, Issue #123
Funny how this time of the year, I always seem to have more of a taste for Mexican food, starting with Cinco de Mayo! So, when I saw this recipe in the brand new Cuisine issue #123, it was as if it was written for me. So, here it is and I hope that more of you will want to join in. Reviews will be due on 5/29 (please don't post before that date) and pix are always enjoyed, but not required.
To participate, just prepare the following recipes (one or both) and come back on 5/29 to report your thoughts on the dish.
CHICKEN FAJITA TACOS
If you want, marinate the chicken for up to 3 hours. Longer than that and the acid in the marinade will squeeze out the moisture, making the chicken tough.
1 Tbsp. minced lime zest
¼ cup fresh lime juice
4 Tbsp. olive oil, divided
3 Tbsp. minced fresh cilantro
2 Tbsp. adobo sauce
1 Tbsp. minced fresh garlic
1 chipotle in adobo sauce, minced
1 tsp. each ground cumin, ground coriander, dried oregano and kosher salt.
1 lb. boneless, skinless chicken breasts, cut into thin strips
1 each small red and yellow bell peppers, cut into strips (3 cups)
1 small onion, sliced (1½ cups)
8 flour or corn tortillas (6-inch) warmed
1 avocado, diced
½ cup crumbled Cotija
1. Combine zest, lime juice, 2 Tbsp. oil, cilantro, adobo sauce, garlic, chipotle, cumin, coriander, oregano, and salt in a shallow dish for the marinade. Add chicken, cover, and refrigerate, stirring occasionally, 30 minutes.
2. Heat remaining 2 Tbsp. oil in a large skillet over medium-high until shimmering. Add bell peppers and red onion and cook, stirring, until softened, 4-5 minutes; transfer to a plate and tent with foil to keep warm.
3. Add chicken and marinade to same skillet. Cook, over medium-high heat, until chicken is cooked through and marinade is reduced, 5-6 minutes.
4. Divide chicken among tortillas and top with bell peppers and red onion, avocado, and Cotija.
Servings: 4
Yield: 8 tacos
Tip:
Serve with Seasoned Black Beans
Source: Cuisine at Home, Issue 123
-----------------------------------------
SEASONED BLACK BEANS
2 Tbsp. olive oil
1 Tbsp. minced fresh garlic
2 15 oz. cans black beans
2 Tbsp. minced fresh cilantro
1 serrano chile or jalapeño, thinly sliced
2 tsp. minced lime zest
1 Tbsp. fresh lime juice
salt to taste
1. Heat oil in a saucepan over medium. Add garlic; cook until fragrant, 1 minute. Add beans, increase heat to medium-high, and cook until heated through and liquid is reduced and thickened, 5 minutes.
2. Stir in cilantro, serrano, zest, and lime juice; season beans with salt.
Servings: 4
Source: Cuisine at Home, Issue #123
Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."