Viva the Fajita

FajitasI will start by saying I am only a fan of flour tortillas in the following instances:

  • They have eggs, cheese, chorizo, and salsa in them
  • They are larger than a corn tortilla
  • They consist of meat, peppers, and guacamole

With that stated, Viva the Fajita.

My wife was impressed when I threw down the fajita the other day, only due to the fact that neither she nor I order fajitas off a menu. Ever. Now, I have been with co-workers and friends who can throw down the sizzling plate of fajitas, but I on the other hand stick to traditional tacos al pastor, or something other wicked.

Here is the scoop. When I open doors to my freezer, refrigerator, or while at the market, my brain starts kicking into gear. It comes natural; flavors, plating, satisfaction with smiles. Well, when I opened the door a few days ago, I saw the flank steak that I used for my beef jerky. I did not have to do much with the flank steak, but I did anyway. A little bit of olive oil, salt, pepper, and chili powder for the marinade.

Here we go, start making your fajita and yell ‘Viva Baby’:

  • Flank Steak
  • Olive oil, or whatever you like
  • Salt, Pepper, Chili Powder
  • Green Pepper
  • Onion
  • Flour Tortillas

Optional Ingredients:

  • Green Pepper(s)
  • White/Yellow Onions
  • Tomato
  • Avocado
  • Cilantro
  • Cheese

FajitasTo get started, marinate your steak, place in a bag, add salt, pepper, and chili powder to your liking. You know what you like. Add other stuff if you want (cumin, fresh herbs (marjoram, oregano, etc)), and let that sit overnight. Always overnight.
When you are ready to go, it could not be simpler.

Fire up the grill. Thinly slice the green pepper and onions and toss with a bit of olive oil, salt and pepper. Heat a skillet, and get ready to cook these down to your liking. I like my peppers and onions with a slight crunch, and not too soggy. You know what I mean right? So medium to high heat at first, then bring it down to low as the meat will take a few minutes to cook. Back to the grill right? Cook the flank to your liking, I like mine medium-rare. Once done, take it off the grill, cover with foil, and let rest for a few minutes.

FajitasDuring this time, I sliced the avocado, chopped cilantro, garlic, and tomato and made the guacamole. A minute for two after this process, I took the meat out of the foil (keep the juices), placed on a cutting sheet, and cut against the grain, into thin slices (or the thickness you would want to put into your mouth).

Get ready to rock. Warm up your tortillas in your microwave, or oven (in foil) and place in a warmer if you have it, otherwise, keep them sealed somehow, someway. Flour tortillas have a way of getting hard around the edges if you keep them unwrapped.

When you are ready… You are ready right? Plate them up. You know how the tortilla works; flour tortilla, meat, cheese, toppings, fold, eat, drink, eat more. Be happy. Fajitas are delicious. Things are comparable and can beat the fajita, but it is a dish that is everlasting, especially with a great wife, and friends.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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