Spicy Mushroom Fajitas

Directions

• Get those veggies prepped! Wash those peppers and slice them into slices. You know, length wise like you’d see in a fajita. The thickness isn’t terribly important as long as the peppers are cut as uniform as possible (1/4 to 1/2″). This ensures they cook evenly. Same with the onion, although these slices are on the thinner side (1/4″). The bell peppers and onions can go in a bowl till you’re all ready.
• Next, grab those portobello mushroom caps and wipe down with a damp towel to remove any dirt. Then cut into thick slices, 1 inch plus thick. There! You’ve just made ‘shroom steaks! Set aside.
• Now get that pan hot! A hot pan is a good pan. If that thing wasn’t sizzlin’ when the veg hit, it wasn’t hot enough. Take note for next time and either wait longer or slightly increase the temp on your stove. Preheating for a steel pan shouldn’t take longer than 5 mins. For a cast iron pan it could take up to 10. Start on low, and increase to medium to ensure an even distribution of heat.
• While pan is heating, wash and chop that cilantro and set aside. Pull out your hot sauces so they don’t have the fridge chill when served. Slice up your lime(s). Cut off a chunk of the Cojita/Queso Fresca for crumbling. Maybe pull your dishes out or light a candle on the table or whip up a batch of my Not Your Average Margarita to go in that super-adorable-powder-pink Fiestaware pitcher you never use. Dream big fajita maker, dream big.
• Turn that pan up to medium high for just a minute and then (and not until then or smoke and smoke alarms will happen) put your splash of olive oil in the pan. Grab your sliced veggie mix and cilantro and dump half. Season with S&P and Chili Powder. Take a second to spread out the veg but then LEAVE IT ALONE and step away. The veg must not be disturbed in order to get a good char on it. Don’t leave it forever, just for like 5 mins or so. Adjust heat as needed… because everyone’s stove is different and I’m not trying to burn your house down.

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• After the peppers and onions have a bit of char, but before they go limp, transfer to a bowl and repeat with any remaining veg. Again, pull the pepper/onion mixture once charred but before limp and add right on top of the first batch.
• Now it’s time for the mushroom slices. Add more oil if the pan is looking parched. Place sliced mushrooms in your pan and let cook for 2 mins on each side. They will start to change color and release their water. The slices will remain firm, which… trust me… is perfection when you place at the base of your tortilla! No need to season these bad boys. They’ll soak up all the flavor that was left by the pepper/onion/cilantro mix.
• Grab your tortillas and either heat in a pan on the stove or pop in the microwave to warm. A warm tortilla is a tortilla that doesn’t fall apart. Plus tortillas are better warm.
• All that’s left is layering > and then eating > and then drinking. Oh happy day!