Restaurant Style Fajita Onions and Peppers
Rated 3.8 stars by 24 users
Category
Fajita
Cuisine
Mexican
Author:
Jay Gleaton
Servings
4
Prep Time
20 minutes
Cook Time
10 minutes
This is the classic fajita base and can be amended with all sorts of other veggies if you like. Think: Mexican Zucchini or Grape tomatoes, even broccoli and mushrooms can be tossed in with these guys for a treat. The Lodge cast iron pan serves a dual purpose. First it makes a pretty awesome pan for presentation when you have company. Second, it will keep them hot and fresh on the dinner table for more than 30 minutes while you eat your tacos. Any cast iron will do the same thing as long as you have a thick wood trivet to keep your furniture safe.
The ultimate fajita toppers are in my shop right now. My Smoked Mango Habanero Hot Sauce or my Ghost Chipotle and Black Garlic Sauce go great with fajitas. You can also pair this with my Pico Pica recipe and some sour cream and guacamole for your feast. Or if you're feeling brave my Habanero Salad makes an awesome addition to the feast. Buen Provecho!
Ingredients
- 4 tbsp Canola Oil, divided
-
1 large white onion sliced
-
4 large poblano peppers sliced seeds removed
- Salt
- 2 Limes, Juiced
Directions
For this recipe I use the ratio of 1 large white onion to 4 poblanos to serve around a dozen tacos. Half or double to your hart’s content.
Slice the onions and peppers till they are this pretty. Or about ¼ inch thick.
Then with heat on high, Warm your CI and add 3 tablespoons of vegetable/canola oil and keep an eye on it until it smokes then add the onions and peppers. The hot pan will help color the onions and blister the peppers pretty quickly. Toss them for around five minutes letting them sit for 30 seconds or so between tosses to get some color on them and then add the juice of one juicy lime or 3 tablespoons of lime juice and a tablespoon of salt. Toss until the juice has sizzled away and then place the peppers in a bowl to the side while you prep the rest of your dinner.
To serve, heat a cast iron skillet or fajita pan on high heat until it is smoking with a tablespoon of oil. Once it’s hotter than you think it needs to be, add the now warm or cool onions and peppers and serve family style on the table for taco night 🙂 The secret to a restaurant sizzle and steam is the juices that collected in the bottom of the onions and peppers. Once those hit the hot CI they will sizzle and steam like mad.
