Rating: 3.53 stars
78 Ratings
  • 5 star values: 16
  • 4 star values: 25
  • 3 star values: 23
  • 2 star values: 12
  • 1 star values: 2
  • 78 Ratings

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 crowd-pleasing dishes: Toss a few spoonfuls with grilled shrimp or drizzle it over baked snapper for another tasty dinner.

Martha Stewart Living, June 2009

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Recipe Summary test

Servings:
4
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Ingredients

For the Mojo de Ajo
For the Fajitas

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

Warming a Tortilla: There is more than one way to warm a tortilla. For a charred version, turn a gas burner to high. Using tongs, heat a tortilla directly over the flame, flipping it often, until dark spots form on both sides. Another stove-top technique is to set a tortilla in a dry skillet and warm it over medium-high heat for about 10 seconds, turning the tortilla once. You can also use a microwave: Simply place a tortilla between damp paper towels, and heat in microwave for 30 seconds.

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Reviews

78 Ratings
  • 5 star values: 16
  • 4 star values: 25
  • 3 star values: 23
  • 2 star values: 12
  • 1 star values: 2