Fajita

I've often wondered what was the difference between a fajita and a burrito ? It's all lovely Mexican food wrapped up in a tortilla, right? Well, now I know better.  The word fajita refers to "strips of beef" (or more loosely interpreted as "strips" of anything.) It describes specifically the dish of sliced onions, sliced peppers and the "strips" of your choice and served warm with tortillas and a selection of toppings such as grated cheese, sour cream, guacamole.

Ingredients
serves 4


for the fajitas
600g large flat mushrooms 
2 peppers, (1 red & 1 yellow or orange) 
1 onion, peeled and halved 
2 garlic cloves, crushed
4 tbsp olive oil
30g butter
30g fresh coriander, chopped
1 lime, juiced (plus more to serve)
salt
ground black pepper

for the seasoning
1 tbsp corn flour
2 tsp chili powder
1 tsp salt
1 tsp smoked paprika
½ tsp sugar
½ tsp onion powder
½ tsp ground cumin
½ tsp garlic powder
½ tsp cayenne pepper

to serve
Guacamole
Salsa Roja
Sour cream
Grated cheese
Flour tortillas

Method

Begin by preparing the fajitas spice mix by simply combining all the ingredients well. It will keep in an airtight container for months.

Pre-heat the oven to 200C.

Place the peppers and onion halves on a baking tray, drizzle the onion with some olive oil and put in the oven on the top shelf and roast for 30 minutes.

After ten minutes place the mushrooms on another baking tray and place some garlic on each. Drizzle with olive oil. Then put a small knob of butter on each mushroom and season well with salt and pepper. Put in the oven and roast for the remaining 20 minutes.

Once cooked remove them all from the oven and let them cool down slightly. On a large chopping board slice the mushrooms into strips. Slide into a large bowl with all the buttery juices.

Remove the charred outer skin of the onion as it will be too bitter, then cut into thick slices.  Add to the bowl. 

Carefully peel off the burnt skin of the peppers; deseed them and cut into thick strips. Also add to the bowl with mushrooms and onions.

Add 1 tablespoon of the fajitas spice mix and half the chopped coriander. Stir in well and set aside to marinade for 30 minutes or so.

(You could skip the earlier steps and go straight to this next step, having just cut the raw veg into thick slices and cook in the frying pan with some olive oil and butter. But I much prefer the flavour you get from roasting the vegetables.)

Bring a large frying pan to a high heat.  Add the vegetable mix. There should be enough liquid to fry the mix but stir frequently anyway so none of it catches. Squeeze in juice from half a lime and cook for 3 to 4 minutes. Taste and adjust the seasoning by adding more spice, more lime juice or/and more salt as needed.

Remove from the heat and pour into a warm bowl. Cover with aluminum foil to keep warm.

Just before serving add the rest of the chopped coriander and stir through.

Serve with warm tortillas and a choice of guacamole, salsa roja, grated cheese and wedges of lime.