Mexican Fajita Bowl INGREDIENTS Chicken Thighs 6 about 24 oz
Baby Tomatoes 6 large
Limes 2 medium
Red Onion ¾ medium
Oranges just a squeeze
Beefsteak Tomato 2 large
White Onions 3 ½ medium
Corn 1 cup
Red Bell Pepper 1 medium
Jalapeño 1 medium
Green Bell Pepper 1 medium
Salt to taste
Orange Bell Pepper 1 medium
Pepper to taste
Avocados 5 large
Chili Powder to taste
Lemons 4 medium
Cumin to taste
Cilantro ½ cup
Garlic Powder to taste
Olive Oil 2 tbsp
Oregano to taste
Sour Cream to taste
Queso Fresco to taste
Green Salsa to taste
Cooked Rice or Salad Base for the bowl
Black Beans to taste
PREPARATION For the Fajitas:
For the Guac
Step 1
Step 1
On a large cutting board, slice your white onions
On a large cutting board, chop the baby
into rings and the bell peppers into thin strips.
tomatoes into 8ths and dice the red onion into
Step 2
cubes. Place both in a medium sized bowl. Also
On a large cast iron skillet over medium heat, dice up the jalapeno and add it to the bowl. melt 2 tablespoons of olive oil. When the olive Step 2 oil begins to warm, add the onions and bell Juice two lemons into the bowl and add salt and peppers. Stir around occasionally and add in salt, pepper using a heavy hand. Sit well and season pepper, chili powder, garlic powder, cumin and once more. a dash of oregano. All of these spices are Step 3 reminiscent of traditional fajitas although the
On the same cutting board, begin to half and pit
quantity of each is generally left to preference. If
all of your avocados.Using a large spoon placed
you want a lighter season, go easier on the more
them onto the cutting board. Remove any dark
potent spices. If you do not mind a flavor packed sp;ots as these cause your guacamole to go bitter. chicken thigh, use a medium hand and aim for Use a large fok to mash the avocado on the balance and cohesiveness.
board.
Step 3
Step 4
Once both vegetables begin to soften turn up
Once they reach a consistency you are pleased
the flame slightly. Add the juice of one lime, a
with scraping them into the bowl. Add a third
light squeeze of your orange, and season once
lemon and mix. Take your time and make sure
more, continuing to stir to allow everything to
that the lemon, the salt, and the vegetables are
cook evenly.
evenly distributed.
Step 4
Step 6
When the vegetables begin to achieve a brown When your guac is done you can finally assemble and charred color, drizzle a splash of more olive
your bowl!
oil and place the chicken into the pan. Stirring frequently, season once more and allow the fat The Assemblage: from the chicken to cook into your vegetable I prefer my bowl to be salad based but Alex likes fajita mixture. After a few moments turn down it with rice. Either is delicious. On top of your the heat to a low flame and allow everything to
base, place your salsas and the chicken either
simmer together for about 8 minutes.
diced or whole, overtop. We usually also include
Step 5
blackbeans, sour cream, queso fresco, and salsa
Remove the pan from the heat. Cover it and set
verde.
aside for later.
-
if you're vegetarian you can always make delicious veggie fajitas, just skip
For the Salsa On a cutting board, dice both of your beefsteak tomatoes into cubes and add them to a small bowl. Step 2 Then dice ¾ of red onion and add it to the bowl along with one cup of corn, Mince the cilantro and add as desired. Save whatever you do not use for the preparation of the bowl later if you'd like. It can be added to the rice or just used as a nice garnish for the plate. Step 3 When everything is in the bowl, add in the juice of a lemon and a lime and season with salt and pepper. Toss, taste and adjust seasoning as you see fit. Step 4 Cover and set aside!
the chicken!