Charred Onion and Pepper Fajitas
The secret to a proper fajita isn't a complex spice blend; it's the contrast between the crisp, singed edges of the peppers and the soft, yielding sweetness of the onions. Do this over high heat in small batches to keep the pan temperature up.
Control the steam
If you crowd the pan, the vegetables will boil in their own moisture. Work in two batches if you are using a standard-sized skillet.
- 12-inch cast-iron skillet
- tongs
- chef's knife
What goes in.
- 3large bell peppers, seeded and cut into 1/2-inch strips
- 2large white onions, sliced into 1/2-inch thick wedges
- 3 tbsphigh-smoke point oil, such as grapeseed or avocado oil
- 1 tbspkosher salt
- 1 tspsmoked paprika
- 1/2 tspground cumin
- 12flour tortillas
- 1lime, cut into wedges
Don't touch the pan
Add the vegetables to a shimmering-hot skillet and let them sit for at least three minutes without moving them. This is the only way to achieve the dark char that defines a fajita.
The method.
Heat the skillet
Place your cast-iron skillet over high heat. Let it preheat for 5 full minutes until it is radiating heat.
Season the vegetables
In a large bowl, toss the onion and pepper strips with the oil, salt, paprika, and cumin until evenly coated.
Sear the first batch
Add half of the vegetables to the skillet. Spread them into a single layer and let them cook undisturbed until the bottom sides are deeply charred.
Flip and finish
Turn the vegetables with tongs and cook for another 2 minutes until they are softened but still retain a bite. Remove to a warm plate and repeat with the second batch.
Warm the tortillas
Toss the tortillas directly onto the hot skillet for 10 seconds per side until they become pliable and develop small brown spots.
Other turns to take.
Steak Fajitas
Sear thin strips of flank steak in the hot skillet before the vegetables, removing the meat once browned, then adding it back at the very end.
Citrus-Heavy
Deglaze the skillet with a squeeze of lime juice right after the last batch of vegetables finishes cooking to capture the fond on the bottom of the pan.
When it doesn't go to plan.
Slice your onions with the grain, not against it, so they hold their shape during the high-heat sear.
If your pan starts smoking heavily, turn on your vent hood; the smoke is necessary for the flavor.
Avoid using butter or olive oil, as they will burn and turn bitter at the temperatures required for charring.
The ones that keep coming up.
Why are my vegetables soggy?
The pan was likely not hot enough, or you added too many vegetables at once. The moisture released by the onions cooled the pan, causing them to steam instead of sear.
Can I use corn tortillas?
You can, but they tear easily under the weight of the vegetables. If you prefer corn, double them up to prevent them from breaking.
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