Recipes posted a year ago:
Tomorrow is Cinco de Mayo – so what better recipe to post today than one inspired by the great flavors of Mexican and Southwest cuisine. While purists may complain that fajita traditionally refers to a specific cut of beef, no one can argue that the word today has been broadened to include any number of meats seasoned, grilled, and mixed with sautéed bell peppers and onions and served with a healthy helping of guacamole.
This recipe needs to marinate overnight, so you’ll want to run out and get the ingredients today so that you can have these ready to serve at your fiesta tomorrow!
Gather Up:
- Juice of two limes (about 1/2 cup)
- 1/4 cup cilantro, leaves and stems, plus more for garnish
- 3 cloves of garlic, peeled and roughly chopped
- 1 poblano chile, seeds and stem removed
- 1 shallot, roughly chopped
- 1/2 tsp sea salt
- 1 tsp cumin
- 2 tsp dried oregano
- 2 tbsp balsamic vinegar
- 1/4 cup extra virgin olive oil
- 2-1/2 lbs chicken (a mix of breasts and thighs here)
- 2 bell peppers, sliced thinly
- 1 yellow onion, sliced thinly
- 1 lime sliced into wedges
Combine everything in the list above except the chicken, bell peppers, onions, an lime wedges in a blender or food processor. Puree until they form a thick paste, then reserve 1/2 cup in a small glass container and place in the fridge. Place the chicken breasts in a container large enough to hold all of them along with the remaining marinade, then seal this and place in the refrigerator. Let the chicken marinade between 8 and 24 hours.
You can also slice up the bell peppers and onions and seal them up in the fridge until it is time to cook as well.
The next day, get the grill warmed up to about 375 degrees indirect heat. Toss the chicken on and cook, turning once, until the meat just reaches an internal temperature of 160 degrees – about 25~30 minutes. Try to keep as much of the marinade sauce as you can on the chicken while you are grilling it.
While the chicken is cooking, mix the reserved marinade with the bell peppers and onions and toss to coat well. Now would also be a good time to get some guacamole made up.
Right when the chicken comes off the grill, heat up a large wok or sauté pan over medium-high heat, with a tablespoon or so of coconut oil in it. Toss in the veggies and start to cook while a helper thinly slices the chicken breasts. When the chicken is sliced, add it to the cooking veggies and continue cooking until the peppers and onions are soft and everything is mixed and hot.
Serve on a plate with a healthy spoonful of guacamole on top. Squeeze the juice of a lime wedge over it, and sprinkle a little chopped fresh cilantro on top. ¡Olé!
- Juice of two limes (about 1/2 cup)
- 1/4 cup cilantro, leaves and stems, plus more for garnish
- 3 cloves of garlic, peeled and roughly chopped
- 1 poblano chile, seeds and stem removed
- 1 shallot, roughly chopped
- 1/2 tsp sea salt
- 1 tsp cumin
- 2 tsp dried oregano
- 2 tbsp balsamic vinegar
- 1/4 cup extra virgin olive oil
- 2-1/2 lbs chicken (a mix of breasts and thighs here) or sliced beef
- 2 bell peppers, sliced thinly
- 1 yellow onion, sliced thinly
- 1 lime sliced into wedges
- Combine everything in the list above except the chicken, bell peppers, onions, an lime wedges in a blender or food processor. Puree until they form a thick paste, then reserve 1/2 cup in a small glass container and place in the fridge. Place the chicken breasts in a container large enough to hold all of them along with the remaining marinade, then seal this and place in the refrigerator. [b]Let the chicken marinade between 8 and 24 hours.[/b]
- You can also slice up the bell peppers and onions and seal them up in the fridge until it is time to cook as well.
- The next day, get the grill warmed up to about 375 degrees indirect heat. Toss the chicken on and cook, turning once, until the meat just reaches an internal temperature of 160 degrees – about 25~30 minutes. Try to keep as much of the marinade sauce as you can on the chicken while you are grilling it.
- While the chicken is cooking, mix the reserved marinade with the bell peppers and onions and toss to coat well.
- Right when the chicken comes off the grill, heat up a large wok or sauté pan over medium-high heat, with a tablespoon or so of coconut oil in it. Toss in the veggies and start to cook while a helper thinly slices the chicken breasts. When the chicken is sliced, add it to the cooking veggies and continue cooking until the peppers and onions are soft and everything is mixed and hot.
- Serve on a plate with a healthy spoonful of guacamole on top. Squeeze the juice of a lime wedge over it, and sprinkle a little chopped fresh cilantro on top.
Purely Primal 