Recently in Mexican Category

(source)

Ingredients

• SEASONING
  • 1 Tbsp chili powder
  • ½ Tbsp paprika
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp cumin
  • ⅛ tsp cayenne pepper
  • 1 tsp sugar
  • ½ tsp salt
  • ½ Tbsp corn starch
• FAJITAS
  • 2 small (or 1 lg.) onion
  • 2 medium green bell peppers
  • 1 medium red bell pepper
  • 1 lb. chicken breast
  • 2 Tbsp vegetable oil
  • 1 medium lime
  • 8 (6-inch) tortillas
  • ½ cup sour cream (optional)
  • ¼ bunch cilantro (optional)
    
    
  Instructions

  1. Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, salt, and corn starch).
  2. Cut the onion and bell peppers into ¼ to ½ inch wide strips. Place them in a large 9×13 inch casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.
  3. Sprinkle the seasoning over the meat and vegetables. Drizzle the vegetable oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from half of the lime over top of the meat and vegetables after it comes out of the oven.
  4. Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.
  Notes

Chicken with toasted pumpkin seed sauce

(source)

Prep: 10 minutes
Cook: 30 minutes
Servings: 4

Ingredients:
2 Roma tomatoes
1/2 medium onion, cut in half
1/3 habanero chili pepper
1 tablespoon canola oil
8 bone-in, skin-on chicken thighs
3/4 teaspoon sea salt
Freshly ground pepper
1 cup toasted pumpkin seeds
3 tablespoons chopped cilantro
1 tablespoon capers
1 cup chicken stock

1. Roast the tomatoes, onion and habanero on the stovetop in a dry, heavy skillet over medium-high heat, turning to cook evenly, about 30 minutes.

2. Meanwhile, heat the oil in a large skillet over medium-high heat; season the chicken with 1/2 teaspoon salt and pepper to taste. Cook, 5 minutes. Turn; cook until cooked through, about 15 minutes.

3. Grind the pumpkin seeds with remaining 1/4 teaspoon salt in a blender; transfer to a bowl. Puree the roasted vegetables, cilantro and capers, adding the broth as needed for a smooth consistency; return the ground pumpkin seeds to the blender. Add remaining broth; process until smooth. (You might have to stop to scrape down the inside of the blender.) Serve the sauce over the chicken, with sides of steamed vegetables and rice, if you like.

Nutrition information:
Per serving (with 2 tablespoons sauce): 381 calories, 26 g fat, 6 g saturated fat, 116 mg cholesterol, 2 g carbohydrates, 33 g protein, 455 mg sodium, 0 g fiber.

jxgray@tribune.com