Wednesday, September 1, 2010

Mojo de Ajo Vegetable Fajitas

My husband is not totally on board with veggie-only dishes, so naturally when I told him we were having fajitas for dinner, he thought I meant "steak." It was kind of a blow when he realized the steak was substituted with zucchini and corn and mojo de ajo. But was he satisfied? Oh yes. The mojo de ajo gives it a garlic-y twist that is so delicious! And I, for one, did not miss the meat at all.

Mojo de Ajo Vegetable Fajitas
(adapted from Prudence Pennywise)
Serves 6

1/4 cup extra-virgin olive oil
3 tablespoons minced garlic (4 to 5 cloves)
3 tablespoons fresh lime juice (from 2 limes)
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt

1 tablespoon vegetable oil
1/2 large onion, cut into 1/2-inch-thick strips
1 large green bell pepper, cut into 1/2-inch-thick strips
1 large red bell pepper, cut into 1/2 inch strips
1 1/4 teaspoon salt, divided
2 medium zucchinis, cut into 1/2 inch strips
1 cup corn
Salt and pepper
12 small corn tortillas, warmed

Make the mojo de ajo:
1) Cook oil and garlic in a large skillet over low heat until garlic is soft and fragrant, about 8 minutes.
2) Remove from heat, and stir in lime juice, red-pepper flakes, and salt. Pour mojo de ajo in a small bowl and set aside.

Make the fajitas:
1) Re-heat skillet over high heat. Add oil, and gently swirl to coat. Add onion and bell peppers, and season with 1/4 teaspoon salt.
2) Cook, stirring frequently, until onion is beginning to brown, and pepper has softened slightly and skin is blistered, about 5 minutes.
3) Add zucchini, corn and 1 teaspoon salt, and cook, stirring frequently, until vegetables are browned and tender, 5 to 7 minutes.
6) Add the mojo de ajo, and stir to coat. Season with additional salt and pepper, if needed. Serve immediately with warmed tortillas, sour cream, salsa, tomatoes, cilantro, and cheese. Enjoy!

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