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Kelly

Grilled Chicken Fajitas

1 Pound Chicken Breasts

2 Red Bell Peppers

1 Green Bell Pepper

1 Zucchini

1 Red Onion, Sliced

1 Avocado

2 T Olive Oil

Salt and Pepper to Taste

Mission Fajita Tortillas

Marinade:

3 T Frank’s Red Hot Wing Sauce

Juice of ½ a Lime

2 T Red Wine Vinegar

1 Clove Garlic, finely chopped

2 Scallions, finely chopped

Salt and Pepper to Taste

Rice:

Near East Spanish Rice

1 Tomato, cubed

Beans:

365 Organic Refried Beans

Jalapeños

Juice of ½ Lime

Cumin

Salt and Pepper to Taste

Combine all marinade ingredients in a bowl and coat chicken with the mixture.

Cover the chicken and refrigerate until ready to grill (ideally 30 min – about 10 hours.) Prep the veggies by cleaning them and cutting them into manageable pieces to grill (quarter the peppers and slice the zucchini lengthwise.) Toss the veggies in 1-2 T olive oil and salt and pepper.

Slice the onion and set aside.

Prepare the rice according to the package directions and add chopped tomatoes after about 10 minutes of cooking.

Add 1 T olive oil to a skillet and cook the onions over med-high heat until golden.

Heat the black beans in a skillet over medium heat until warmed through, stirring in the jalapeños, lime juice, and spices. (Black beans do NOT photograph well, but they taste yummy!)

Grill the veggies and the chicken, let rest for a few minutes then slice into strips.

Heat the tortillas and serve immediately.

PS – When Ali got home late after work, she reinvented this by using lettuce in place of the tortillas which looked Fabulous! Gotta love new ideas! Do you have other ways to do fajitas??

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Kelly

Sopa Azteca

Adapted from Rick Bayless‘ Mexican Everyday

Serves 4 to 6

Recipe from Frontera Grill/Topolobampo

1 large dried pasilla (negro) chile, stemmed and seeded

One 15-ounce can diced tomatoes in juice (preferably fire-roasted)

2 tablespoons olive oil

1 medium white onion, sliced 1/4-inch thick

3 garlic cloves, peeled

2 quarts chicken broth

1 large epazote sprig, if you have one (I have not tried this yet but it’s on my radar)

4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves, cut into 1/2-inch cubes

1 large ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch cubes

1 1/2 cups (6 ounces) shredded Mexican melting cheese (like Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar

A generous 4 cups (about 6 ounces) roughly broken tortilla chips

1/2 cup Mexican crema, sour cream or creme fraîche for garnish

1 large lime, cut into 6 wedges, for serving

Quickly toast the chile by turning it an inch or two above an open flame for a few seconds until its aroma fills the kitchen. (Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.) Break the chile into pieces and put in a blender jar along with the tomatoes with their juice. (A food processor will work, though it won’t completely puree the chile.)

Heat the oil in a medium (4-quart) saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes.

Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender. Process until smooth.

Return the pan to medium-high heat. When quite hot, add the puree and stir nearly constantly, until thickened to the consistency of tomato paste, about 6 minutes.

Add the broth and epazote, if using. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with salt, usually about a generous teaspoon (depending on the saltiness of the broth).

Just before serving, add the chicken to the simmering broth. Divide the avocado, cheese and tortilla chips between serving bowls.

When the chicken is done, usually about 5 minutes, ladle the soup into the bowls. Garnish with the crema. Pass the lime separately.

YUMMY!

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Tacos are always a family favorite. You can pretty much make them from start to finish in 20 minutes. It is great for finicky eaters because you can keep everything on the side and let everyone choose their own combo. Tacos can also be a great way to empty the fridge and the pantry.

Our tacos usually start with 85% ground beef, some kind of beans, iceberg lettuce, tomatoes and cheese. Traditionally, we used Gebhardt Chili Powder, but lately we have been experimenting with some more heat (ancho and guajillo chili powders). These get added to taste to the ground beef while browning it along with salt and black pepper. When the beef is brown, remove some of the fat (we usually just use paper towels, but you can pour it off). Add onion and garlic to the browned meat and saute until the onions are soft and garlic is fragrant. Adjust the seasoning as needed. We sometimes add chili beans or tomatoes to the meat. Other times will serve beans on the side.

Some traditional Mexican toppings are radishes, cilantro (love it or hate it), onion, and salsa (pico de gallo). We also add avocado, scallions, and the ever present Tabasco. If you have a gas stove, you can just heat the tortillas directly over the flame until soft and lightly colored on both sides. Otherwise, warm them in the microwave or oven.

This is a great meal to get on the table quickly or for a fun and hands on party where your guests can help! Get creative and make it yours!

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