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First, shake the orange juice and pour it into a measuring cup,
now add the lime juice and the olive oil, as well as ALL the spices
(cilantro leaves, cumin, garlic, minced onions, oregano, pepper, and salt),
and stir well.
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Next, using a knife and cutting board, cut each chicken breast into small chunks
(almost cube-shape), and trim off and throw away any excess fat...
Be sure to wash your hands!
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Put the chicken in a zip-lock bag,
and pour the marinade mixture into the bag--be sure to leave ¼ cup (2 oz.)
of it in the measuring cup!
Seal the bag and place in the back of the top shelf of your refrigerator
(where it is coldest).
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Now clean the cutting board & knife thoroughly...
Now cut the onions (one at a time):
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Hold the onions so that you can slice off both ends (stems),
and don't worry about cutting too deep...
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With your hands (or using the knife),
try to peel off as much as the entire outer-2 rings and throw away
(with the stems)...
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Now, hold the onion so that you can slice down the middle
(as though you are carving), to form two large rings...
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Next, cut each "ring" (slice) in quarters, possibly eighths if you can,
and chop any part that looks to large or clumped together...
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Repeat these steps for the 2nd onion, and place in a large pot (as is)
on medium-low heat with the lid on...
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For each bell pepper (the red and the green),
rinse thoroughly in lukewarm water, then,
using the same cutting board & knife,
slice off the stem off the pepper by cutting into it horizontally,
about ½ inch from the bottom of the stem...
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Pull out as much of the seed clusters as you can,
and try to pluck off some of the excess "cheeks" (the inside ridges)
and throw away...
Now rinse the lid (stem) and the inside of any remaining seeds.
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Try to trim off as much of the pepper from the stem as you can,
throwing away both the stem as well as any light green/tough parts...
You should end up with several small "squares".
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Now cut the pepper vertically to begin slicing long strips...
Be sure to chop off & throw the ends (where it is curved)
and/or any light-green colored (tough/flavorless) parts...
Try to (vertically) slice into thin strips...
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Now add all peppers to the onions in the pot and stir well:
Try to break any "clustered" onion cells...
Don't forget to put the lid back on and go clean the cutting board & knife!
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Get out some small plates, and place a (fresh) tortilla on each plate...
fresh tortillas can be placed on the counter
(so that they are at room temperature)
and therefore should still be soft and moist;
otherwise (if they are leftover from yesterday or the day before),
take them out of the refrigerator and lightly sprinkle some (filtered)
water on each and place in the microwave
(hopefully with the microwave splatter cover over it to hold in excess moisture)...
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Now, take out and open the bag of cheese as well as open the container
of Daisy® sour cream and stir well with a tablespoon
(leave tablespoon out for dolloping later), and prepare some drinks and napkins...
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I recommend Aguas Frescas (guava or watermelon flavor) by Dole® OR
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Hawaiian Mai Tai
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It should have been at least 30 minutes now,
So you may take the chicken marinade out of the refrigerator & place it in the pot,
adding the remaining marinade (from the measuring cup), and without the lid,
turn the heat on and continue stirring with the spatula...
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When most of the juice (not all) has been cooked off (fajitas mix is steaming),
turn off the heat, microwave each tortilla for 12 seconds (high-watt microwave)
or 15 seconds (low-watt microwave) on high...
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I recommend adding a small handful of the shredded cheese blend first
(to the warm tortillas and underneath the fajita mix so it gets melted),
then a scoop or two of the fajita mix, and finally, a dollop of Daisy®!
~ Sabor! ~
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