Meat

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2 lbs boneless and skinless chicken thighs

1 Tbsp ground cumin

1 Tbsp chipotle powder

1 tsp ground cinnamon

1 Tbsp kosher salt

2 limes

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Fajita Vegetables

1 large sweet onion

1 large red bell pepper

1 large green bell pepper

1 large jalapeno thinly sliced

3 cloves garlic, thinly sliced

3 Tbsp vegetable oil

Kosher salt and pepper to taste

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Beans

6 oz chorizo (chorizo san miguel)

1 yellow onion

3 Roma tomatoes, torched (peel skins off after torching intensely)

5 cloves garlic crushed

2 jalapeno, sliced

2 tsp ground cumin

1.25 cups chicken stock

2 cans pinto beans, drained

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Mexican Rice

3 Tbsp vegetable oil

4 cloves garlic, minced

1 tsp cumin

1 tsp chipotle powder

8 oz crushed tomatoes

2 cups long-grain rice (basmati)

1.25 cups chicken stock

Kosher salt to taste

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Chicken

1. Start by pounding the chicken just to flatten thighs.

2. For the seasoning, mix all dry ingredients together until combined.

3. Season with all seasoning. Ideally, cure in a bag overnight.

4. Grill till done, finish with lime juice.

Vegetables

1. Start by slicing the vegetables.

2. Sear vegetables aggressively in a pan, finish with garlic (gently).

Beans

1. Seed tomatoes then roughly chop them with a knife.

2. Cook-off chorizo, add vegetable oil if needed.

3. Add onion, jalapeno, and garlic, saute till softened, add in tomatoes saute till softened.

4. Add in cumin and chicken stock. Bring to a boil and reduce by about ¼.

5. Add beans and continue to cook till hot.

Mexican Rice

1. Cook garlic for 3 minutes.

2. Add rice and toast for about 5 minutes and add remaining ingredients.

3. Pour into a rice cooker for about 20 minutes.