Fajitas, Margaritas, & Trivia

Every couple of months the Chamber Board of Directors plan an event to bring Chamber Members together. Over the last year, these events have been difficult to plan, especially because they revolve around being social and engaging with others. Last night the Chamber hosted an event over zoom with cocktail creations, a guided dinner with James Mahoney, Chef at The Cow and Sow, and ended with Trivia by Russell from the Fenelon Falls Brewery. It was a great success! The evening lasted a little over three hours and had an amazing turnout with Members cooking along from wherever they are, inside the comfort of their own kitchens. 

We began the evening by mixing up a spicy Margarita. James then took the floor and led the Members through a step-by step process of cooking fajitas from scratch. He began by tossing together his spices, mixing together pico de gallo, guacamole, marinating the chicken, and baking our own tortillas! Russell followed suit with Trivia and the theme revolved around what we were eating and drinking. 

I think sometimes when there is a lack of social connection, we revert to being introverted and have less motivation to get out there and engage with people. At least that happens to me. This event was everything that I needed. It not only broke up the week, but was so fun to engage with others and see how much everyone enjoyed participating. 

In case you're now craving fajitas and margaritas, we have attached the recipes below. 
For more information on the Chamber and becoming a member, click here: Become a Member. Members’ events are just one of the many benefits that you receive when supporting the Chamber. Stay tuned for the next event and hope to see you there.

Fajitas!

Ingredients List Produce:

• 3 Avocados

• 4 Limes

• 2 Large White or Spanish Onions

• 1 Red Onion

• 1 Bunch of Cilantro

• 3 Medium Fresh Tomatoes (Roma or Hothouse)

• 1 Head of Garlic

• 2-3 Sweet Bell Peppers (Red, Green, Yellow)

• 2 Jalapeno Peppers

• Protein:

  • 2-4 Boneless Skinless Chicken Breasts (approx. 8oz per serving.)

Pantry:

• Chili Powder

• Cumin

• Paprika

• Salt (Kosher or Sea Salt)

• Garlic Powder

• Onion Powder

• Oregano

• Black Pepper

• Cayenne Pepper

• All-purpose Flour

• Baking Powder

• Lard or Vegetable shortening

• Vegetable Oil Dairy:
  □ Sour Cream
  □ Milk
  □ Shredded Cheese (Optional)  

Kitchen Equipment:

• Mixing Bowls

• A Sharp Knife

• Cutting Board

• Mason Jar or Tupperware container

• Cast Iron Pan, or heavy bottom pan

• Non-stick Frying Pan

• 2 Fabric Kitchen Towels

• Rolling Pin

• Measuring Cups and Spoons

If there is a piece of equipment you don’t own, don’t worry! We will help you get creative using whatever is in your kitchen.

Recipes:
Fajita / Taco Seasoning

• 4 Tbsp Chili Powder

• 2 Tbsp Cumin

• 1 Tbsp Paprika

• 1 Tbsp Salt (half the amount if using fine table salt)

• 1 Tsp Garlic Powder

• 1 Tsp Onion Powder

• 1 Tsp Oregano

• 1 Tsp Black Pepper

• 1 Tsp Cayenne Pepper (Optional)

Guacamole

• 3 Avocados - peeled, pitted, and mashed 1 Lime, juiced

• 1 Tsp Salt

• 1⁄2 Cup Diced Onion

• 3 Tbsp Chopped Fresh Cilantro

• 1 Tbsp Minced Garlic

• 1 Pinch Ground Cayenne Pepper (Optional)

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavour, or serve immediately.

Pico de Gallo

• 2 to 3 Medium sized fresh tomatoes (1 to 1 1/2 pounds), stems removed

• 1/2 Red Onion

• 1 jalapeño chile (stems, ribs, seeds removed), less or more to taste

• Juice of one lime

• 1/2 cup chopped cilantro

• Salt and pepper to taste

• Pinch dried oregano (crumble in your fingers before adding), more to taste

• Pinch ground cumin, more to taste.

Dice the tomatoes, chiles, and onions. Be careful while handling the chile peppers. Use a plastic baggie or disposable gloves to handle them, or wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours.

Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for more heat.

Place all of the ingredients in the bowl of a food processor fitted with the blade. Pulse only a few times, just enough to finely dice the ingredients and not enough to purée. If you don't have a food processor, you can finely dice by hand.

Place in a serving bowl. Add salt and pepper to taste. If the chilies make the salsa too hot, add some more chopped tomato. If it's not hot enough, carefully add a few of the seeds from the chilies, or add a little more ground cumin.

Let the salsa sit for an hour (room temperature or chilled) for the flavours to combine.

Lime Creama

• 1 Cup Sour Cream

• 1 Lime, zested and juiced.

• Pinch of salt

• 1 Tbsp Milk or Heavy Cream

• Place all ingredients in a bowl and whisk together to combine.

Fajita Vegetables

• 2 Tbsp Vegetable

• 1 Red Bell Pepper

• 1 Green Bell Pepper

• 1 Large Onion

• 1/4 Tsp Dried Oregano

• 1/4 Tsp Ground Cumin

• Salt and pepper to taste

Heat the oil in a large nonstick skillet until it simmers. Add the peppers and onions. Season them with oregano, cumin, and salt and pepper to taste. Cook, stirring, until the onions are translucent and the peppers are tender.

Fajita Chicken

• 2-4 Boneless Skinless Chicken Breasts (about 8oz per serving.)

• 2 Tbsp Fajita Seasoning (From Above)

• Juice from one Lime

• 1 Tbsp Water

• 3 Tbsp Oil

Slice chicken into long, thin slices. In a large bowl, combine chicken, lime juice, water and seasoning. Mix well and let marinate for at least 15 minutes, or up to 4 hours in the fridge.
In a non-stick skillet or cast iron pan, heat up oil until it simmers. Add in Marinated chicken, and cook until done through. Chicken should be cooked to 165F for safe consumption.

Flour Tortillas

• 2.5 cups (346g) All-purpose Flour

• 1 teaspoon (6g) Fine Sea Salt

• 1.5 teaspoons(6g) Baking Powder

• 3 tablespoons (33g) Lard, Vegetable shortening, or Vegetable oil

• 3/4 cup plus 1 tablespoon (189ml) warm water (not hot)

Mix everything but water until you get a cornmeal texture with flower. Add water gradually and mix until it comes together. On a floured surface, knead until smooth.

Cover and rest dough for 10 minutes.

 Divide dough into 16 even pieces or 35g per piece. Roll into balls. Flatten them with a rolling pin or a tortilla press, 1/8 in thick. Sear in a cast iron pan until it puffs up. Rotate until the other side is cooked. Store in a tortilla warmer, or two clean towels.