We were feeling impulsive this past weekend. Usually when I feel impulsive I go to a movie that starts later than nine o'clock. Ooh, wee-such adventure. Pathetic, right? I used to think nothing of uprooting my life for the promise of chaos and uncertainty. Look what the thirties have done to me! But my brother called midweek and said he had four free passes to Legoland. It was too late to take off work, and almost impossible for me to find a sub for my college classes, unless it's the Quiet Man. But, like the lure of adventure from my twenties, free stuff is my siren song. Free Legoland Passes!!! So we left Friday night, and made the six hour trip to San Diego, and found ourselves at Legoland (free passes!) as the park opened. I felt like a college kid again, taking a trip that I hadn't planned and really didn't have time for. Throwing off the shackles of responsibility felt invigorating. I hope to do it again some time, and not just for free. But I won't plan on it, because then what would be the point?
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
Sour cream, for serving
Shredded mild cheddar cheese, preferably longhorn, for serving
Make the mojo de ajo: Cook oil and garlic in a small saucepan over low heat until garlic is soft and fragrant, about 8 minutes. Remove from heat, and stir in lime juice, red-pepper flakes, and salt.
Make the fajitas: Heat a large skillet (preferably cast-iron) over high heat. Add oil, and gently swirl to coat. Add onion and bell pepper, and season with 1/4 teaspoon salt. Cook, stirring frequently, until onion is browned in spots, and pepper has softened slightly and skin is blistered, about 5 minutes. Add chicken and 1 teaspoon salt, and cook, stirring frequently, until chicken is browned and cooked through, 5 to 7 minutes. Add the mojo de ajo, and stir to coat. Season with salt and pepper. Serve immediately with warmed tortillas, guacamole, pico de gallo, sour cream, and cheese.