…from the Perspectives’ Kitchen
How you doin’? I first discovered Fajitas at On The Border in Dallas, Texas. At the time it was a typical Tex-Mex dish not often seen in California. My assistant Annie and a blind date and I gave it a try. It became a once a week must (without the blind date) putting fajitas on the top of my list for easy, buffet-style recipes.
They’re quick and easy to make with ingredients you almost always have on hand. This a guide only and not a hard and fast recipe—they can be as flexible as the ingredients you have at hand. If you’re missing a pepper, substitute a zucchini or some corn. Kids (of all ages) love them. In fact, everybody does—they are fun and have that kind of deeply satisfying and comforting Tex-Mex vibe that satisfies everyone’s cravings.
You’ll open a whole can of chipotle peppers to make this recipe. If you don’t have an immediate use for the leftovers, you can tuck them in the freezer until you do.
Prep time: 15 minutes
Marinade time: 30 minutes (or overnight)
Cook time: 20 minutes
Yield: 4 servings
2 teaspoons lime zest (1 lime)
1/4 cup lime juice
1/2 teaspoon kosher salt, plus more to taste
2 teaspoons ground cumin, divided
2 tablespoons adobo sauce (from canned chipotles in adobo)
1 chipotle chile in adobo, seeded and minced
1/3 cup olive oil, divided
4 tablespoons minced garlic, divided
1-1/2 pounds sliced steak (or boneless, skinless chicken breast or thigh meat)
1/2 teaspoon black pepper
1 large yellow onion, halved and sliced 1/4-inch thick
2 bell peppers (any mix of red, orange, or yellow), seeded and sliced 1/4-inch thick
1 green bell pepper, seeded and sliced 1/4-inch thick
1 jalapeño, minced
1/4 cup chopped cilantro leaves
8 grilled flour tortillas
Salsa fresca and queso fresco, for serving
ChefSecret: My secret to this recipe is a marinade made with cumin, adobo sauce, garlic, and loads of lime. The meat spends a half an hour in it—or a whole night, if you’re planning ahead—before it goes on the grill. This is a dish that is best served fresh, off the grill. That said, if there are leftovers, you can toss them on a rice bowl with black beans, guacamole and cheese. They’re also terrific chopped up in a salad—think romaine, queso fresco and a creamy chipotle dressing with chips crumbled over top, of course!
Quip of the Day: “What do tortillas sing at birthday parties? Fajita jolly good fellow!”
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©Perspectives/The Consulting Group, LLC, 2022
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