Mexican Fajita Bowl

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!