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Last week, I had a craving for Mexican cuisine. Whenever I have a taste for latin inspired foods, I cook up some deliciously boring variation of the taco. It’s a quick and easy way to get dinner on the table, but I am needing to get more creative in the kitchen, starting with adding more authentic spices and products to my cupboard. I had the opportunity to try La Morena food products which helped me add a true taste of Mexico to last weekend’s scrumptious chipotle chicken fajitas.
I decided to check out Pete’s Fresh Market in my childhood neighborhood. I went in for La Morena and walked out with spices, 5lbs of catfish and a mile-long wishlist. It was culinary heaven, y’all. I’m talking every single spice/rub (in bulk), cooking wine, oil, specialty food you can think of. Feeling Epicurious? Pete’s got your back and budget. I cannot believe I’ve been ignoring that place for SO long! To think that for all of these years I’ve been overpaying for meat and spices due to lack of selection. Never again. I signed up with the rewards card with the quickness.
Uncertain of what dish I was going to make at the time, I grabbed what looked tatsy from the shelves; some refried bayo beans, pickled jalepeno and serrano peppers, and Chipotle Sauce… ’cause Chipotle my liiiife. After giving the chipotle sauce a taste, I thought it would be great in chicken fajitas, sooo that’s what went down in the tiny kitchen. Enjoy the aromatic recipe below! Your nose and taste buds will be full of gratitude!
- 1 pound skinless chicken thighs, cut into strips about 1-inch wide
- 1 7oz can of La Morena chipotle sauce
- 2 teaspoons garlic salt
- 2 teaspoons cumin
- 1 tablespoon vegetable oil
- 1 medium red onion, quartered and sliced crosswise
- 2 tablespoons minced garlic
- 2 medium bell peppers, quartered lengthwise, and sliced into ½-inch strips
- ½ cup chicken broth
- 2 teaspoons dry oregano
- 6 to 8 flour tortillas, warmed
- In a bowl, season chicken with salt and cumin. Set aside.
- Heat 1 teaspoon of oil in a large frying pan over medium-high heat. When the pan starts to smoke, add half of chicken and cook until golden brown on both sides. Remove from heat and set chicken aside on a plate. Add 1 a teaspoon of oil to the pan, and repeat steps with the second batch of chicken.
- Add remaining 1 teaspoon of the oil, add onion and garlic and cook until golden and translucent. Add peppers and cook until softened and golden brown.
- Return chicken and juices to pan, add broth, chipotle sauce and cook until sauce is slightly reduced, chicken is fully cooked, and peppers are soft. Stir in oregano. Serve warm over tortillas or spanish rice with a side of La Morena Refried Bayo Beans.
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