If there’s a deal to be had, I’m down. When I first graduated from college and was on a serious budget, I came across an article where Jaques Pepin talked about how he would walk into a grocery store and only cook from the items that were on sale.
I looooved that idea so I started to do that, too. At first I thought it was going to be super difficult, but having things narrowed down actually ends up being oddly helpful.
A few weeks ago I visited ALDI in Arcadia and pretty much did the same exact thing, except everything is practically on sale.
One thing that I really love about ALDI is the large amount of organic produce and other grocery items they have. I actually never talk about organic anything on this blog, mainly because it comes down to economics for a lot of people. Some people simply can’t afford it and, for me, this blog and food in general is all about inclusivity. But at ALDI the organic prices are incredible; they make good quality food affordable for everyone.
I bought everything from organic flour to organic eggs and even meats (including chicken!). The produce department was awesome, giving me life were these tomatillos, so I thought that maybe I would start there. I started adding more and more to my cart and before I knew it I had all of the things I need in life to bake everything AND enough things to make fajitas. Dinner was done!
- 1 pound Kirkwood Skinless Chicken Breast, cut into strips
- Juice from 1 lime
- Carlini 100% Pure Olive oil
- 1 tablespoon champagne or red wine vinegar
- 1 teaspoon Stonemill Essentials Chile Powder
- 1 teaspoon Stonemill Essentials Iodized Table Salt
- 1 teaspoon Stonemill Essentials Ground Cumin
- 1/2 teaspoon ground cayenne pepper, or less if you don’t like heat!
- 1/2 teaspoon ground coriander
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 white onion, sliced
For Tomatillo Guacamole:
- 1/2 white onion, quartered
- 1 jalapeno, halved
- 6 to matillos, husked removed
- 3 hass avocados, halved and pitted
- Juice from 1/2 lime
- 8 8 ” Homestyle Flour Tortillas or 6” Yellow Corn or White Corn Tortillas
- 2 to 3 radishes, thinly sliced
- 2 ounces Ranchero Queso Fresco or Pueblo Lindo Cotija, crumbled
- 2 limes, quartered
- To make the fajitas: In a sealable plastic bag, place the chicken, lime, 1 tablespoon of olive oil, vinegar, chile powder, salt, ground cumin, coriander; seal the bag and shake to toss. Transfer to the fridge to marinate for at least 2 hours, ideally overnight. To a medium skillet or cast iron skillet, heat a teaspoon of olive oil (you shouldn’t need much because the chicken has a bit of oil on it). When hot, add the chicken, sliced red bell pepper, green bell pepper and onion. Sauté until cooked, tossing everything together every so often, about 10 to 12 minutes. Give the chicken a taste and adjust the salt to taste.
- To make the tomatillo guacamole: Preheat the broiler. To a quarter baking sheet or baking dish, add the white onion, jalapeño and tomatillos. Transfer it under the broiler for 10 to 12 minutes, turning everything at the 5 minute mark, until charred. Allow to cool for 5 minutes before handling. Core and chop up the tomatillos, jalapeño and onion. Transfer to a blender, along with 1/2 teaspoon of salt and pulse until smooth.
- To a bowl, add the avocados and smash with a fork until nearly smooth. Add the tomatillo mixture and lime juice; mix until combined. Give it a taste and adjust salt according to taste.
- To serve: Divide the chicken amongst the tortillas and top with a dollop of tomatillo guacamole, few slices of radishes and a small handful of queso fresco.