Friday, June 25, 2010

Mojo de Ajo Veggie Fajitas

Last weekend we were warming up with pretend camping, and this weekend we are heading off to do the real thing. Did I tell you that I love to camp? I grew up on yearly trips to Yosemite and Yellowstone, with Dad the Fisherman and Mom the Reluctant Camper and ten siblings in tow. We're not going anywhere as grand as a National Park, but there will be evergreens, Dutch oven cooking, hikes, and lots and lots of dirt. I'm most looking forward to the smell of bacon and maple intermingling with pine trees and temperatures that won't come anywhere near 100 degrees. All right, I'm just as excited as the charges, only I have neither their free time nor energy. I'd better get cracking. Before I go, I leave you with this veggie fajita recipe. Remember this post about my new favorite San Antonio Chicken fajitas? I thought I'd give it a go with pure veggies, and they were every bit as mouth-wateringly delicious. That Mojo de Ajo spice and garlic oil is spiffy stuff, kiddos. You've got to make some this weekend!

Mojo de Ajo Veggie Fajitas
Estimated Cost: $7.00 for four generous servings
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
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
1 large red bell pepper, sliced into 1/2 inch strips
2 medium zucchini, sliced into 1/2 inch strips
1 cup corn kernels
Coarse salt and freshly ground pepper
12 small corn tortillas (about 6 inches), warmed
Guacamole, for serving
Pico De Gallo, for serving
Sour cream, for serving
Shredded mild cheddar cheese,for serving
DirectionsMake 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 peppers, 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 zucchini, corn and 1 teaspoon salt, and cook, stirring frequently, until vegetables are browned and tender, 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.
Next Up:
Best Ever Lemon Bars


Catherine said...

These look so delicious. I can't wait to try some. Have fun on your camping trip. It sounds great.

Michal said...

I love zucchini fajitas. LOVE.

Have fun camping! Can't wait to hear about the dutch oven greats you create.

Courtney said...

I love vegetarian meals. I try to incorporate at least 2 no-meat meals a week, but I usually get some groans from the male species. I will definitely give these a try. And please do share your camping food itenerary. We are going camping at Lake Shasta in a couple of weeks and I would love to go with some new ideas in tow. On a side note, I made the delicious cinnamon bread and my husband asked if I could put more cinnamon in it and maybe add some cream cheese frosting....

vanillasugar said...

ohhh how i do love a good veggie burrito/taco/fajitas. lol

gigi said...

Best part of summertime is all the fresh veggies and the great summertime dishes that can be made. Happy camping to you and yours.

kayleejenn said...

Hey Prudy... the last post you did was did you hink it was grayson correct? well for some reason I can't open it at all...did you delete the post?

Prudy said...

Yep-I made a mistake. I was posting for a family blog that my extended family keeps and accidentally put it here on Prudence Pennywise. Sorry about that!

Jessica @ Barefoot by the Sea said...


The Japanese Redneck said...

I like the colors and they do look good.

Have a great camping trip!

Adrienne said...

Delicious! I just made my first ever vegetarian fajita last week, but it was with grilled portobello mushrooms. Not nearly as creative as yours!

Felicia said...

I loved these! My husband was a little disappointed when he discovered there wasn't going to be any steak in his fajitas, but it worked out in the end. Thanks for the recipe!

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