I found this AMAZING recipe on Tree Hugger and can't wait to try it!! Thank you Jaymi Heimbuch!
With Cinco de Mayo this Thursday, this Mexican-inspired dish felt more than appropriate.
Fajita Marinade
2 limes, juiced4 tangerines, juiced
4 tablespoons vegetable oil
2 garlic cloves, chopped
2 chipotle chiles in adobo sauce
3 tablespoons fresh cilantro, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon lime zest
1/4 teaspoon fresh ginger
1 teaspoon salt
1. Combine all ingredients into a food processor.
2. Puree about 30 seconds until almost smooth.
3. Transfer to large sealable container and refrigerate.
Fajitas
4 bell peppers (yellow, orange and red), julienned
4 yukon gold potatoes, finely diced
1/4 cup white wine vinegar
1 large yellow onion, julienned and caramelized
1/2 bunch of cilantro, washed and dried
1 15 oz can refried black beans
Marinade
Best damn guacamole ever (recipe below)
Homemade tortillas
1. Place potatoes in a pot with enough water to cover.
2. Add vinegar and a pinch of salt. The vinegar helps the potatoes keep their shape.
3. Bring to a boil and let simmer until the potatoes are tender.
4. Drain the potatoes and let cool about 10 minutes.
5. Add the potatoes to the marinade and mix to coat.
6. Place the potatoes in the fridge.
7. Marinate for 2 hours.
8. Add 1 tablespoon of vegetable oil and some of the marinade to a large skillet.
9. Warm over a medium-high heat.
10. Add refried beans to a small pot and warm over a medium heat.
11. Add the peppers and cook until they are barely limp.
12. Add the potatoes and caramelized onions and cook until evenly warmed.
13. Top each tortilla with beans, fajitas, cilantro and guacamole.
You can find the recipe to make these tortillas here.
Best Damn Guacamole Ever
4 ripe avocados3 tomatoes
1 lime, zested
2 limes, juiced
1/2 bunch of cilantro, washed and dried
1 red onion, finely chopped
2 green onions, diced
1 serrano chiles, finely diced
1 clove of garlic
Salt
1. Carefully cut each avocado lengthwise around the seed.
2. Twist the two halves to open.
3. Hold the avocado in one hand with a towel, for safety (do as I say and not as I do).
4. Gently whack the pit with a knife to wedge it in. Twist the pit out.
5. Scoop the flesh into a large bowl and mash.
6. Slice the bottom off each tomato using a serrated knife.
7. Using the same knife, make "C" cuts to the tomato. The key here is to cut off the flesh and to avoid the seed membrane.
8. Dice the tomato slices. The remaining tomato ball is perfect for soup stock!
9. Finely chop the red onion, garlic and green onions.
10. Remove the cilantro leaves by holding the bunch with one hand and "peeling" off the leaves with a knife away from you.
11. Don't worry if you get some stems. Finely chop the leaves.
12. Finely chop the serrano chile. Wear latex gloves if you are sensitive to the oils. Seed first if you want less heat.
13. Add the above ingredients to the avocados.
14. Zest one of the limes. Add the zest and the lime juice to the mixture. Juice the second lime and add it.
15. Mix enough to coat all of the ingredients with the mashed avocado. Salt to taste.
16. Reserve some for yourself because once your friends and family get a hold of it, it will be all gone!
