photo by cfarivar

"Well if I owned the taco truck…"

Fajitas must have a common history with brisket - a not so fantastic cut of meat is prepared in a way that makes it edible, and when done well, coveted.  Trouble is, when you live in a sea of tacos, fajitas can get a little overworked.  Everyone sells them.  Within a 1/2 mile radius of my house I can get tacos from at least 20 different sources: from trailers to restaurants to Taco Bell.

They're so common that I think they tend to be reserved for large parties.  Fajitas really are a great way to feed a bunch of hungry folks and far better than burgers.  Large groups means leftovers.  In addition to using up the leftovers, its nice to have a fajita taco that doesn't feel like bologna and white bread - this is it.

This is another take on fajitas - one that stands on its own.  There's no reason you can't stick with the same sides, but these work pretty well as just tacos and no trimming.  These would make a great truck taco, but I can't say I have ever seen one.

Fajitas de Arbol

2 Tbsp oil

1 red onion

4 chilies de Arbol

1/2 cup peanuts

6 roasted green new mexican chili pepper, cut into strips.

1/2 tsp cumin

full steak of fajitas, completely prepared and cooked

Salt and pepper to taste

Directions

1. Heat the oil in a cast iron skillet


2. Cook the onion, peanuts, chilies de Arbol and cumin until the onion is translucent.


3. Add the chilis and cook for 1 minute.


4. Add the fajitas and cook until heated through.


5. Salt and pepper to taste.


6. Serve in soft corn tortillas, and only the serious keep the chilis.

photo by papalars

The taco truck is a standard in my part of the world.  They get in the way during your commute, pull over at entirely random times and make a huge proportion of the working world momentarily relieved with their appearance.  The ice cream truck for adults.  No telling if it’s a local thing, but the taco trucks in my neighborhood use very large blue ceiling vents in a loud call to action.  Their appearance varies, but their menus rarely does.

The two big tacos, so to speak, are carne asada and beef fajita.  Honestly, I am still trying to get carne asada down the way I like it.  Fajitas are pretty simple, so they're a good place to start.

I think fajitas  are best served with lots of condiments - the more the better.  Cheese and salsa are must haves, pico de gallo and avocado  are nearly mandatory.  From there you can include fresh and roasted peppers, sour cream, lettuce or cabbage, pretty much anything you can imagine on a taco.

The key to cooking fajitas is a really hot grill.  I only cook them on a hot charcoal grill, and usually cook about half of this recipe.  I love cooking with Texas Port, so if I cook fajitas I will most likely serve them with braised cabbage.

Fajitas

1 skirt steak.   Usually between 1-2 pounds

1/2 cup soy sauce

1/2 cup Texas port wine

2 cloves garlic, minced

1/4 cup brown sugar

1/2 tsp red chili

2 in grated ginger

Juice from 2 lemons

Directions

1. Combine entire marinade until fully blended.


2. Cover beef and marinate overnight.


3. Grill on a very hot grill until cooked through, usually about 10 minutes.


4. Serve with warm tortillas, cheese, avocado,  fresh peppers and salsa