J:

While I was in Chicago, I made Sunday Dinner for Jeff and Anne
and a few of their friends. I pretty much made my standard
fajita recipe, which is not really authentic, as far as I know,
but my friends seem to like it.

I made some with chicken and some with just vegetables. For
the chicken, cut a few chicken breasts into strips and brown
them on high in a wok or skillet. For both the meat and veggie
versions, cut a few onions, red bell peppers, and green bell
peppers into strips and fry them on high in another wok or
skillet. Mix some of the veggies with the chicken and leave
the rest in their own pan. I used four half breasts, half an
onion, one green, and one red bell pepper in one pan. In the
other, one onion, and two of each color pepper. Of course
you'll have to adjust depending on the size of your crowd and
the proportion of carnivores.

To both pans, add a one pint tub of fresh (good) store bought
salsa. I don't know if you can get fresh salsa there, but I
assume you can. Only use salsa from a jar ("Neww Yorrk
City?!") as a last resort. Make some from scratch if you have
to, but I like some of the store bought fresh stuff here, and
Chicago had some good stuff. By the way do you get the "New
York City" commercials for Pace picante sauce there? Also add
about a tablespoon of pureed chipotle adobo. Mix well.

Let that simmer for a little while. I guess it doesn't have to
be too long. I usually let it go while I do the rest of the
stuff (grate cheese, warm tortillas, etc.) Five minutes before
you serve it, add a cut up tomato to each pan. If it starts to
dry out, add a little water to keep a little sauce in the
bottom, but you shouldn't cover the stuff with liquid.

I served this with warm corn and flour tortillas, pepper jack
cheese, guacamole, sour cream, salsa, onion-radish relish, and
Mexican rice. I would have served beans, but the grocery near
their house didn't have any beans besides kidneys.

Guacamole contained: Avocados, chopped cilantro, chopped
tomatoes, chopped onions, cayenne pepper, and lime juice, all
to taste.

Mexican rice: saute a chopped onion and a few minced garlic
cloves in a little oil. Add 1 cup of brown rice and saute for
a minute or two. Add a small can of diced green chiles and a
14 ounce can of chopped tomatoes, drained but reserve the
liquid. To the reserved liquid, add enough water to cook the
rice (to make 2 cups). Add whatever salt you normally add to
brown rice (if any) and cook normally.

Onion-radish relish: One white or other sweet onion, finely
chopped, 12 radishes (about), finely chopped, one handful
cilantro, chopped, and the juice of one lime. In Baja, they
always seem to have onions, radishes, limes, and cilantro at
taco stands so I just combine them all together.

Fairly easy and an old stand-by here in San Diego; big hit to
Chicagoans.

Sorry I don't fry the shells and use the taco shell stand
anymore -- fat, you know.

Bruce