Viva the Fajita

I 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

To 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.

During 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.