Ah, these were really spicy and really good. Both Brett and I agreed this meal was a major hit! I do think, though, that next time, I will reduce the amount of hot peppers in the fajitas as it was a bit on the spicy side for Brett.
The marinade really pulls the whole meal together, the sweetness of the marinade complements both the spiciness of the peppers and the savory flavor of the potatoes and mushrooms. Yum!
Yummy cooked veggies!
This meal was served 'family style', Brett and I shared a plate of warmed tortillas, a bowl of olives and a bowl of guacamole. We each had our own bowls of veggies and sauce.
Spicy Chipotle-Citrus Veggie Fajitas
juice of 2 oranges
juice of 2 limes
4 Chiles Japones, minced (dried de Arbol chilies would be even better)
2 cloves of garlic, minced
1 tbsp good olive oil
4 chipotle chilies in adobo, minced
3 tbsp dry cilantro
Combine all ingredients in a large bowl.
1 red bell pepper, sliced
1 poblano pepper, sliced
2 jalapenos, seeded and sliced
2 serranos, seeded and sliced
1/4 red onion, sliced
2 cups sliced mushrooms (I used half a pack of baby portobellos and half a pack of white button mushrooms)
2 small red potatoes, sliced
Combine veggies with marinade, cover with plastic wrap and put in the fridge for at least an hour (about 4 hours is perfect).
Once marinated, heat a large skillet over medium heat for about 2 minutes. Add the veggies and a few spoonfuls of marinade. Cook for 20-25 minutes or until veggies are soft. You may need to add more marinade to the pan, and covering the pan with a lid will really reduce cooking time, but won't get the potatoes golden brown.
The other stuff:
fajita sized tortillas
can black olives, drained
Jalapeno-Tomatillo Green Sauce
This was really good, but if you don't like a lot of spice, I would recommend reducing the hot peppers, and maybe just adding an additional red or yellow bell pepper.
I love the combination of spicy peppers and tart, sweet citrus, it really works.
Well, I'm caught up now!
'Til next time!