FAJITAS

Ingredienser

3 tablespoons pure olive oil

1 large white onion, halved lengthwise and thinly sliced

1 red bell pepper, halved, seeded, and sliced into thin strips

1 yellow bell pepper, halved, seeded, and sliced into thin strips

2 poblano peppers, halved, seeded, and sliced into thin strips

Kosher salt

Freshly ground black pepper

1½ pounds protein of your choice (skirt steak; boneless, skinless chicken thighs or breasts; peeled and deveined medium shrimp; tofu)

3 garlic cloves, minced

1 lime, cut into 4 wedges

8 10-inch flour tortillas, warmed (see this page)

Store-bought roasted tomato salsa or salsa verde, or homemade Salsa Roja (this page) or Salsa Verde (this page), for serving

Vejledning

In a cast-iron skillet, heat 2 tablespoons of the oil over high heat. Add the onion and the red, yellow, and poblano peppers. Season with salt and pepper and cook, stirring often, until the vegetables are soft and lightly browned in spots, about 7 minutes. Transfer them to a plate and set aside.

Add the remaining 1 tablespoon oil, along with the protein and garlic to the skillet, and cook until the protein is browned and cooked through on both sides: 3 minutes per side for skirt steak; 5 minutes per side for chicken breasts; 8 minutes per side for chicken thighs; 2 minutes per side for shrimp; 3 minutes per side for tofu. If you are using steak or chicken, transfer it to a cutting board and let it rest for 5 minutes before slicing it crosswise into thin strips. Reserve the skillet.

Return the vegetable mixture to the skillet and reheat it over high heat, tossing it with the juices in the skillet. Divide the mixture among individual plates and top it with the protein. Serve with the lime wedges, warm tortillas, and your favorite salsa.

Notater

Fajitas aren’t an L.A. dish, but we included them on our menu because sometimes people don’t want superspicy Mexican food. This dish has its roots in Texas, where gauchos would cook up beef with whatever vegetables were handy. Our version isn’t fancy, but it’s a satisfying throwback to a dish that’s not as trendy as it used to be. Use whatever protein you want. If you don’t serve it with rice or tortillas, it’s technically paleo, which appeals to the bodybuilder in me.