From Smitten Kitchen.
2/9/15: First Mexican food ever, prepared during the snowiest month in Boston's history. This was prepared for David Thomas, who afterwards, declared, "I think I could cook. It's just putting together ingredients and preparing them."
For the chicken
2/9/15: First Mexican food ever, prepared during the snowiest month in Boston's history. This was prepared for David Thomas, who afterwards, declared, "I think I could cook. It's just putting together ingredients and preparing them."
1 1/2 pounds boneless, skinless chicken thighs
2 tablespoons lime juice (half a juicy lime)
1 1/2 teaspoons kosher salt
1 1/2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 garlic clove, minced or pressed
Few dashes hot sauce, optional
2 tablespoons lime juice (half a juicy lime)
1 1/2 teaspoons kosher salt
1 1/2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 garlic clove, minced or pressed
Few dashes hot sauce, optional
To assemble
8 (6-inch) flour or corn tortillas
Olive oil
2 large bell peppers, cut into thin strips (I use a mix of green, red and other colors, if I can find them)
1 large yellow or sweet onion, halved and sliced thin
Coarse salt
8 (6-inch) flour or corn tortillas
Olive oil
2 large bell peppers, cut into thin strips (I use a mix of green, red and other colors, if I can find them)
1 large yellow or sweet onion, halved and sliced thin
Coarse salt
Fixings (pick your favorites)
1 1/2 cup cooked black beans (1 15-ounce can, drained and rinsed)
Salsa or pico de gallo
Sliced avocado or guacamole
Shredded cheese or sour cream
Minced white onion or pickled red onions
Chopped cilantro, pickled jalalpenos, hot sauce and lime wedges
1 1/2 cup cooked black beans (1 15-ounce can, drained and rinsed)
Salsa or pico de gallo
Sliced avocado or guacamole
Shredded cheese or sour cream
Minced white onion or pickled red onions
Chopped cilantro, pickled jalalpenos, hot sauce and lime wedges
Prepare chicken: Slice chicken thighs into thin strips (1/4- to 1/2-inch wide). Place in bowl or freezer bag. Add lime juice, spices and garlic and mix together. Let marinate for 30 minutes or up to 2 days in the fridge.
20 to 25 minutes before you’re ready to eat: Heat oven to 250 and wrap tortillas in foil. Set on rack to wram. Set out fixings of your choice.
Cook peppers, onions and chicken: Heat your largest skillet (I use a 12-inch cast iron) on the highest heat. When very hot, drizzle in some olive oil to lightly coat the bottom of the pan. When this is nearly smoking hot, add the peppers in a single layer. Wait. (This will be a theme.) Try to get them a little charred underneath before you move them around. Once they’ve begun to brown, add the onions, plus some salt. Wait again for some color to develop before you move them. When peppers are nicely charred in spots and onions have softened and sweetened, scrape mixture onto a plate or bowl to clear the skillet. Heat skillet again on a very high heat with a thin slick of olive oil. Spread chicken strips in as much of a single layer as you can. Wait until they brown underneath to move them. Saute strips, regularly pausing so that they can get some color, until cooked through, about 4 to 5 minutes. Return peppers and onions to skillet. Heat again until everything is sizzling and bring to the table. Serve right away.
*Changed:
-Added jalapeños (when combining cookies pepper/onion mix to chicken
-Added extra garlic, bien sur
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