Lime Crema For Chili Tacos Fajitas And More Recipes

CHIPOTLE BEEF CHILI WITH LIME CREMA

Steps:

• Heat heavy large pot over high heat.
• Add beef; saute until cooked through, breaking up meat with spoon, about 8 minutes.
• Transfer to large bowl.
• Add onions and garlic to same pot; saute until onions are tender, about 8 minutes.
• Add chili powder and saute until fragrant, 3 minutes.
• Add beef, broth, tomatoes, stout and chilies.
• Cover partially; simmer until chili is thick, stirring often, about 1 hour 10 minutes.
• Gradually stir cornmeal into chili.
• Stir in beans.
• Simmer until heated through.
• Season generously with salt and pepper.
• Can be made 1 day ahead, cover and chill, rewarm over medium heat.
• Whisk sour cream, lime juice and lime peel in small bowl.
• Season with salt.
• Spoon chili into bowls and spoon lime crema atop chili.
• Serve with chips.

CREAMY LIME FAJITA SAUCE

Steps:

• Place ranch dressing mix, mayo, milk, lime juice, garlic, and green salsa in a blender.
• Blend the sauce until smooth.
• Add the cilantro and continue to blend until smooth.
• Place in refrigerator for several hours to allow it to thicken and the flavors to come together.

ZESTY CHIPOTLE LIME CREMA

Steps:

• Mix all ingredients in a bowl with an immersion blender or in a regular blender. Make sure all ingredients have fully blended, no lumps. Serve or chill for later - will thicken slightly.
• Notes:.
• This is a recipe that really flexes to personal taste.
• Add a little zest unless you like a lot - then add more.
• Start with juice from half the lime , one garlic and one chipotle, ziz it up, then add what you like more of - I like 1 chipotle, 2 garlic and juice from the whole lime and zest from half a lime, but lime sizes vary greatly and so does how much juice you get. You want a tangy, garlicky crema with some pow from the chipotle.

CHILI-LIME CHICKEN FAJITAS

Steps:

• In a bowl or shallow dish, combine 2 tablespoons oil, 2 tablespoons lime juice, zest, chili powder, 1/2 teaspoon garlic powder, onion powder, cumin, cayenne pepper and pepper. Add chicken and turn to coat. Refrigerate at least 2 hours. , Season chicken with salt. In a 12-in. cast-iron or other heavy skillet, heat 1 tablespoon remaining oil over medium-high heat. Add chicken in batches; cook and stir until no longer pink, 6-8 minutes; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add peppers, onions, remaining lime juice and remaining garlic powder; cook and stir until tender, 4-5 minutes. Return chicken to pan; heat through. Serve with tortillas and lime wedges. If desired, top with sour cream and cilantro.