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
- Heat the oil in a cast iron skillet
- Cook the onion, peanuts, chilies de Arbol and cumin until the onion is translucent.
- Add the chilis and cook for 1 minute.
- Add the fajitas and cook until heated through.
- Salt and pepper to taste.
- Serve in soft corn tortillas, and only the serious keep the chilis.