Vinny is a family-taught home cook who focuses on cooking meals that the whole family can enjoy. He is driven by his love for spending time in the kitchen where he grew up spending time with his parents and siblings. He started shooting food photography and videography as a way to capture the importance of sharing a home-cooked meal with your family. He works as a photographer and digital media specialist full-time. On the side you can find his work on Instagram @vindelgiudice or his blog, Always From Scratch. His recipes consist of Italian-inspired family meals like lentil soup and chicken francese!
a little bit about the recipe
A delicious and easy recipe for chicken fajita tacos with sautéed peppers and onions and topped with chipotle aioli and shredded cheese.
SPECIAL EQUIPMENT:
large cast iron pan, food processor
TOTAL: 1h
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directions
Combine all of your seasonings in a small bowl. Slice your chicken in half, butterfly style, and drizzle with olive oil. Season the chicken thoroughly with the seasoning blend. Use about half.
Leave the chipotle peppers in a bowl of room-temperature water for about 20 minutes. Transfer it to a food processor with lime, garlic clove, mayo, and sour cream. Process until smooth.
Heat a large cast iron to medium-high heat. Drizzle 1 tbsp of olive oil. Fry the chicken on both sides for about 6 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit. Transfer the chicken to a cutting board to rest.
Add the peppers and onions to the pan. Add extra olive oil if needed. Saute for about 5 minutes, until the peppers are slightly charred. Then season with 2 tbsp of your seasoning blend. Add a 1/4 cup of water and cover for 5 more minutes. Remove the cover and stir. The peppers should be slightly softened.
Slice your chicken and add it back to the pan to combine. Remove from the heat.
Serve the fajita mix on a tortilla with cheese and chipotle aioli.
expiry
3-4 days
tips
Only slice the chicken that you plan on eating. If you are going to save some for leftovers, don’t slice it all because it will dry out.
If the dried peppers float in the water, use another small bowl to place on top of them to weigh them down and submerge them in water.
Greek oregano is popular and best known in America for its use in tomato sauces for pizza. However, its woodsy pungency can complement a variety of other savory meat and vegetable dishes.
