RECIPES

Fajitas / Rajas con Crema [adapted from America's Test Kitchen] - since I started following ATK, they have delivered one home-run after another. This is a knock-out recipe that introduced me to an unfamiliar side of Mexican cuisine.

Chicken

1/4 cup vegetable oil

2 tablespoons lime juice

4 garlic cloves, peeled and smashed

1 1/2 teaspoons smoked paprika

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 1/2 pounds boneless, skinless chicken breasts, trimmed and pounded to 1/2-inch thickness

Rajas con Crema

1 pound (3 to 4) poblano chiles, stemmed, halved, and seeded

1 tablespoon vegetable oil

1 onion, halved and sliced 1/4 inch thick

2 garlic cloves, minced

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/2 cup heavy cream

1 tablespoon lime juice

1/2 teaspoon salt

1/4 teaspoon pepper

8 - 12 (6-inch) flour tortillas, see recipe below

1/4 cup minced fresh cilantro

Spicy pickled radishes (see related content)

Lime wedges

1. FOR THE CHICKEN: Whisk 3 tablespoons oil, lime juice, garlic, paprika, sugar, salt, cumin, pepper, and cayenne together in bowl. Add chicken and toss to coat. Cover and let stand at room temperature for at least 30 minutes or up to 60 minutes.

2. FOR THE RAJAS CON CREMA: Mean­while, adjust oven rack to highest position and heat broiler. Arrange poblanos, skin side up, on aluminum foil–lined rimmed baking sheet and press to flatten. Broil until skin is charred and puffed, 4 to 10 minutes, rotating baking sheet halfway through cooking. Transfer poblanos to bowl, cover, and let steam for 10 minutes. Rub majority of skin from poblanos and discard (preserve some skin for flavor); slice into 1/4-inch-thick strips. Adjust oven racks to middle and lowest positions and heat oven to 200 degrees.

3. Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add onion and cook until charred and just softened, about 3 minutes. Add garlic, thyme, and oregano and cook until fragrant, about 15 seconds. Add cream and cook, stirring frequently, until reduced and cream lightly coats onion, 1 to 2 minutes. Add poblano strips, lime juice, salt, and pepper and toss to coat. Transfer vegetables to bowl, cover, and place on middle oven rack. Wipe out skillet with paper towels.

4. Remove chicken from marinade and wipe off excess. Heat remaining 1 tablespoon oil in now-empty skillet over high heat until just smoking. Add chicken and cook without moving it until bottom side is well charred, about 4 minutes. Flip chicken; transfer skillet to lower oven rack. Bake until chicken registers 160 degrees, 7 to 10 minutes. Transfer to cutting board and let rest for 5 minutes; do not wash out skillet.

5. Slice chicken crosswise into 1/4-inch-thick strips. Return chicken strips to skillet and toss to coat with pan juices. To serve, spoon few pieces of chicken into center of warmed tortilla and top with spoonful of vegetable mixture, cilantro, and Spicy Pickled Radishes. Serve with lime wedges.

Flour Tortillas [adapted from Serious Eats] - homemade tortillas are a pleasure-center bombardment from which there is no return. That flabby shit from Price Chopper ain't gonna cut it anymore.

2 cups all-purpose flour

1 teaspoon of kosher salt

1/4 cup cold lard

3/4 cups cold water

1. Place flour and salt in the workbowl of a food processor fitted with a steel blade and pulse to combine. Add lard and pulse until mixture resembles coarse crumbs. Add water and process until a cohesive dough forms.

2. Turn dough out onto a lightly floured work surface and knead until smooth, about 1 minute. Cover with a damp cloth or plastic wrap and let rest for 10 minutes. Divide dough into 10 equal pieces; roll each piece of dough into a ball. Cover dough with a damp cloth or plastic wrap and let rest an additional 15 minutes.

3. Heat cast iron skillet, griddle, or comal over medium-high heat. Meanwhile, place one ball of dough on a lightly floured work surface and pat down into a flat disc. Using a rolling pin, roll dough out to a very thin 8-inch round. Place dough in skillet and cook until bubbles form on top side and bottom side has light browned spots, 15-30 seconds. Flip tortilla and cook until second side develops light browned spots, 15-30 seconds longer. Transfer tortilla to a plate and cover with dish cloth. Repeat with remaining balls of dough. Serve immediately while still warm.