Family Night – Fajitas

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We don’t know where July went, but all of the sudden August family night was upon us. L and M were main dish this month. L decided a fajita bar would be fun and give everyone the option to build their own dinner to their liking. To please both the vegetarians and the carnivores in the family, we made chicken, pork, two veggie fillings, and beans. L also went the extra mile and made a delicious aioli to compliment the meat and vegetable marinades. Yum!

*This recipe serves 15 people. Adjust as necessary.

INGREDIENTS

MEAT/VEGETABLES:

  • 1 1/2 pounds/24 ounces of chicken
  • 3/4 pound/12 ounces of pork
  • 10 bell peppers
  • 3 large onions, 1 white and 2 yellow
  • 1 yellow summer squash, from M’s mom’s garden
  • 20 rainbow chard leaves, roughly chopped

MARINADE:

  • 3 tablespoons EVOO
  • 1 1/2 tablespoons tamari
  • 1 clove of garlic, minced
  • 2 tablespoons lime juice
  • 2 teaspoons smoked paprika
  • 1 teaspoon mustard powder
  • 2 teaspoons cumin
  • 1 teaspoon chile powder
  • 1 tablespoon kosher salt
  • 2 teaspoons cracked black pepper
  • 1-2 teaspoons cayenne powder (depending on your spice tolerance)

BEANS:

  • 2 cans organic black beans, one can drained
  • 1 tablespoon honey
  • kosher or sea salt, to taste
  • 1 1/2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chile powder
  • 1/2 teaspoon mustard powder
  • dash of nutmeg
  • 1/4 teaspoon cinnamon
  • 1 clove of garlic, minced

AIOLI:

  • 1 egg
  • 1/2 of a jalapeño, diced
  • 1 clove of garlic, minced
  • 2 tablespoons lime juice, plus more to thin out if needed
  • 2 teaspoons kosher or sea salt, or more to taste
  • 1 teaspoon cumin
  • EVOO, as needed

 

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INSTRUCTIONS

1. In three large bowls (or containers), combine the ingredients for the marinade. Place chicken, pork, and sliced peppers & onions in separate bowls. Toss to coat each one and allow to marinate for at least 2 hours (the longer the better) in the fridge.photo 2 (11)photo 4 (9)photo 1 (13)photo 3 (12)photo 5 (10) photo 2 (12) photo 4 (10)photo 5 (11)photo 3 (13)

2. In the bowl of a food processor add in egg yolk, jalapeño, lime juice, garlic, and spices. Pulse until combined and yolk turns pale yellow. With the processor running, slowly drizzle in olive oil. The aioli is ready to use when it has thickened (emulsified) and is the desired consistency. Taste and adjust seasoning to your liking. If the aioli is too thick, add in more lime juice; if the aioli is too thin, drizzle in more oil while running the processor. Aioli can be made ahead of time and stored in the refrigerator until needed.

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3. Mix all ingredients for the black beans in a medium sauce pan. Cover and place over low heat while you prepare the rest of the fixin’s. Preheat the oven to 250*F/121*C.

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4. Heat two large sauté pans coated with olive oil over medium heat. (We made an extra large serving of peppers & onions for our family dinner, so we used three pans instead of two.) Place peppers & onions in one pan and squash in the other. When the squash is slightly browned and about halfway done, add in swiss chard. Sauté the veggies until softened, slightly browned, and the swiss chard has wilted.

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5. While your veggies are cooking, heat a grill pan (or outdoor grill) over medium-high heat. Drizzle with olive oil and cook pork and chicken until done. (Pork must reach an internal temperature of 145*F/62.8*C and chicken must reach an internal temperature of 165*F/73.9*C.) Place pork and chicken on pans in the oven to keep warm.

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6. Once the veggies are finished cooking, transfer to serving bowls. Give the beans one last stir and pour into a serving bowl as well. Move the meat to a cutting board, slice or dice as you please, and leave a pair of tongs nearby so your hungry fellows can serve themselves. Now line it all up (don’t forget the aioli) and get to building your homemade delicious fajitas!

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Bisous,

L&M

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