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  • Writer's picturehungryhungryhayden

Fajitas



So good, you'll clap when they're brought to the table even if they're not sizzling


Ingredients:

Flat Iron Steak- usually skirt steak is used, but flat iron is more tender and has better beefy flavor. Feel free to sub chicken or shrimp… or just use vegetables…. Or any combination thereof.

Onions- shameless plug: recipe linked here

Peppers- doesn’t have to be fancy, just thin

Other tender vegetables- tomato is really good, so are mushrooms, but these are your fajitas, so do what you want.

Garlic- basically mandatory for anything savory at this point.

Adobo Seasoning- it's by the tortillas at the store. This is why fajitas at a Mexican restaurant taste so good. It's basically oregano, turmeric, garlic powder, msg and more salt than you’re comfortable with.

Beer- canned domestic or import, for deglazing

Tortillas- the perfect delivery medium for fajitas

Any Other Accoutrements- choice is yours, shredded lettuce, pico de gallo, guacamole, salsa, cheese, sour cream.


Technique:

1. This hits quick, so if your knife skills aren’t good, pre slice the meat and the vegetables and make sure your mise is en place

2. Season the meat with adobo and leave in the fridge overnight.

3. Preheat a cast iron skillet on high. Add neutral oil. When it starts to smoke, sear the meat.

4. Once the meat is seared on both sides, remove it (it’ll be a little rare, and that's ok, it’ll finish during deglazing). Add oil if needed and add the peppers, onions, and other vegetables if using. Then season with adobo.

5. While the vegetables are sautéing, slice the meat thinly. Add the garlic and sliced meat back to the pan (shrimp may not need to be added back to the pan, depending on how big they are, they cook quick. they also don't need sliced). Then, deglaze with beer. Cook until meat is cooked to your liking.

6. Serve still sizzling with tortillas and your desired accoutrements.


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