Mojo de ajo is Spanish for "garlic sauce." In addition to flavoring the fajitas, the mojo can be made separately from this recipe and put to use in other dishes: Toss a few spoonfuls with grilled shrimp or drizzle it over baked snapper.
- Servings: 4
Source: Martha Stewart Living, June 2009
For the Mojo de Ajo
- 1/4 cup extra-virgin olive oil
- 3 tablespoons minced garlic (4 to 6 cloves)
- 3 tablespoons fresh lime juice (from 2 limes)
- 1 teaspoon red-pepper flakes
- 1/2 teaspoon coarse salt
For the Fajitas
- 1 tablespoon vegetable oil
- 1/2 large white onion, cut into 1/2-inch-thick slices (about 1 cup)
- 1 large green bell pepper, ribs and seeds removed, cut into 1/2-inch-thick slices
- Coarse salt and freshly ground pepper
- 1 pound boneless, skinless chicken breast (1 small whole), sliced 1/2 inch thick
- 8 ounces boneless, skinless chicken thighs (about 2), sliced 1/2 inch thick
- 8 small flour tortillas (about 6 inches), warmed (instructions follow)
- Guacamole for Nachos, for serving
- Pico de Gallo, for serving
- Sour cream, for serving
- Shredded mild cheddar cheese, preferably longhorn, for serving
Make the mojo de ajo: Cook oil and garlic in a small saucepan over low heat until garlic is soft and fragrant, about 8 minutes. Remove from heat, and stir in lime juice, red-pepper flakes, and salt.
Make the fajitas: Heat a large skillet (preferably cast-iron) over high heat. Add oil, and gently swirl to coat. Add onion and bell pepper, and season with 1/4 teaspoon salt. Cook, stirring frequently, until onion is browned in spots, and pepper has softened slightly and skin is blistered, about 5 minutes. Add chicken and 1 teaspoon salt, and cook, stirring frequently, until chicken is browned and cooked through, 5 to 7 minutes. Add the mojo de ajo, and stir to coat. Season with salt and pepper. Serve immediately with warmed tortillas, guacamole, pico de gallo, sour cream, and cheese.