Day 2: Deconstructed Fajita(ish)
I have to admit I am very harsh on my cooking-but this one was a hit even in my book. Friday night is my grocery-shop night, and I was aimlessly strolling around the store as the main character when I saw the collection of tortillas in Whole Foods. I immediately thought of fajitas, since I have an affinity for the (almost too) perfect trio of pepper, onion, and garlic.
But, when I reached down and saw the cheapest tortilla was $3.99, I was shocked. I know inflation is bad, but where are the 50¢ El Milagro Tortillas I can buy from just about any liquor store in Chicago? Well, I was immediately transported back to my reality, of being in Long Island visiting my boyfriend. My inner sense of frugality (thanks Dad) kicked in, and I annoyingly stormed off. Besides, who wants a cauliflower tortilla anyways? The rest of this recipe is built off what was on sale, and it is entirely unauthentic, but still plays a killer Friday night movie meal.
The Breakdown:
Think of it as a fajita bowl, with rice as the bed for a umami-packed layer of ground chicken thighs, the pepper combo of your dreams, a random- yet spicy salsa verde, some leftover grated carrots, and a flowering of fresh cilantro. The only thing missing? The sour cream.
What You’ll Need:
- Ground chicken thigh (~1lb)
- Peppers (3)
- Onion (yellow, 1/2)
- Garlic (6 cloves)
- Tomato paste
- Tomatillos (3)
- Roma tomato
- Grated carrot
- White rice
- Chicken broth (1–2 cup)
- Evoo
- Lime (2)
- Cilantro
- Oregano
- Cumin
- Chile powder
- S+P
Step 1: Mise at record pace.
I’d recommend making three piles, one for the chicken, one for the peppers, and one for the salsa. There’s definitely some intermingling of the ingredients going on.
Tackle the onion and garlic first. Slice 1/2 of the onion piece, and reserve half of the onion (leave whole) for the salsa verde. The sliced will be for the fajitas. Grate 2 of the the garlic cloves, slice 2, and keep 2 whole (peel). Reserve the whole garlic for the salsa, and put the sliced garlic in pepper pile. The grated will be for the chicken. Roughly chop the tomatillos, tomato, and jalapeño- & add with the salsa ingredients. Thinly slice the peppers, and you’re ready to go.
I simply did not feel like measuring and dividing my spices, and you probably don’t care to either. For the record, I grabbed dried oregano, cumin, chile powder, and s+p.
Step 2: The Maillard Effect.
If you want flavorful (and never dry) ground meat. Here’s what you’ll do. Make sure to get ground meat with some fat (yes, even if the lean is enticing). Grab the highest-heat pan you have, and let it heat fully through (~ 2 minutes). Add a splash of oil, and drop the chicken in. Do not break it up yet. Maximize the surface area of the pan by spreading/pushing the chicken into every crevice. And, wait. Wait for longer than you think, until you start to smell the browning. Then, start breaking it up. Create a well in the center of the meat, add a tbsp of oil, the grated garlic, tomato paste, cumin, oregano, chili powder (~2 tsp each), and a generous pinch of s+p. Let bloom.
Make sure everything is combined, and then add the chicken broth, and simmer until most of the broth has dissipated.
Step 3: Sizzle + Spice.
While the meat is simmering, now’s a good chance to make the peppers. Get another pan ripping hot, add some oil, then drop the onions in. Add a pinch of salt. Cook until translucent (5 min), then add the sliced peppers in. Sauteé (5 min), and add a touch of salt. Next, add some cumin, black pepper, fresh cilantro, and a good drizzle of lime.
At this point, it’s fair to give it a nice taste test. Try not to eat them all.
Step 4: Blacken + Crush.
While everything is finishing up, it’s time to tackle the salsa verde. Heat yet another pan on high heat and put the onion, tomatillo, tomato, jalapeño, and garlic dry on the heat. When they start to blacken a bit, flip. Once they have some color, put all in the blender with some fresh lime juice, a good glug of evoo, salt, and black pepper. Blend until you have a smooth texture.
Make sure to taste test this one, and remember it’ll be on top of the food. You want it to be strong, and tangy. I keep the seeds of my jalapeño with the aim of burning my tongue, but you do you.
After you’ve tackled each separate component. It’s time to plate. I like to keep each component of mine distinct, but feel free to mix it all together. Top with fresh lime, those grated carrots, cilantro, and briefly regret the fact you forgot the sour cream- & eat.
This was a fun one. I love mixing up a classic. I (almost) think the rice topped a tortilla for me.
Until Tomorrow,
👋 Lil
