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.
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 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.
SourceMartha Stewart Living, June 2009