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Ingredients

Serves 4

• FOR THE MOJO DE AJO
• 1/4 cup extra-virgin olive oil
• 3 tablespoons minced garlic (4 to 6 cloves)
• 3 tablespoons fresh lime juice (from 2 limes)
• 1 teaspoon red-pepper flakes
• 1/2 teaspoon coarse salt
• FOR THE FAJITAS
• 1 tablespoon vegetable oil
• 1/2 large white onion, cut into 1/2-inch-thick slices (about 1 cup)
• 1 large green bell pepper, ribs and seeds removed, cut into 1/2-inch-thick slices
• Coarse salt and freshly ground pepper
• 1 pound boneless, skinless chicken breast (1 small whole), sliced 1/2 inch thick
• 8 ounces boneless, skinless chicken thighs (about 2), sliced 1/2 inch thick
• 8 small flour tortillas (about 6 inches), warmed (instructions follow)
• Guacamole, for serving
• Pico de Gallo, for serving
• Sour cream, for serving
• Shredded mild cheddar cheese, preferably longhorn, for serving

Description

Mojo De Ajo Is Spanish For 'garlic Sauce.' In Addition To Flavoring The Fajitas, The Mojo Can Be Made Separately From This Recipe And Put To Use In Other Dishes: Toss A Few Spoonfuls With Grilled Shrimp Or Drizzle It Over Baked Snapper.

Martha Stewart