“Fajita. A Tex-Mex dish made from marinated, grilled skirt steak…served in a wheat tortilla. The word derives from the Spanish faja, for “girdle” or “strip” and describes the cut of meat itself.” Source —Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 125)
Oh dear! By the above definition, my vegetable fajita stands no chance of being an original Tex Mex fajita. So, I am going to let you imagine that the portobello mushrooms in the Vegetable Fajitas are somewhat like the skirt steak. Since I really love love love (repeating words makes the feelings come through) fajitas, I made it just for me. So no meat in my fajitas! Though the teen was a bit grumpy when she heard there wasn’t going to be any shrimp either. But this was my dish and I was not going to make it any other way.
To make them as authentic as the Tex Mex fajitas I did follow the rule ; “ If they don’t come to the table sizzling from the grill, they are not fit to be called fajitas” – “Fajitas,” Barbara Hansen, Los Angeles Times, May 9, 1985, (p. K1) . My vegetable fajitas were smokin and sizzling!
Despite the long list of ingredients, it is a quick dish to put together provided you plan a bit ahead. When everyone is ready to eat, bring a sizzling pan of the vegetable fajitas to the table and let everyone make their own. With a home made pico de gallo and freshly made guacamole, this is my dish for the September edition of Progressive Eats. Check out the impressive line up of Tex Mex dishes that the Progressive Eats Bloggers have come up with.
- Cheddar, Olive, Tomato Savory Madeleines – Lifes a Feast
- Mexican Chopped Salad with Creamy Cilantro Lime Dressing – Jeanette’s Healthy Living
- Creamy Hatch Green Chile and Cheese Soup – Creative Culinary
- White Chicken Chili – Healthy Delicious
- Epic Creamy Chicken Enchiladas – Miss in the Kitchen
- Homemade tortillas – Stetted
- Tex Mex Rice with Bacon – The Heritage Cook
- Vegetable Fajitas – Spiceroots
- Pinto Beans with Fresh Tomato Relish – Never Enough Thyme
- Frozen Virgin Strawberry Margarita – Barbara Bakes
- Mexican Spiced Chocolate Flan – Pastry Chef Online
- Margarita Cheesecake – That Skinny Chick Can Bake
I hope you enjoyed this edition of Progressive Eats, our virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
This month’s theme is Tex-Mex, hosted by Milisa of Miss in the Kitchen.
- 1 green bell pepper
- 1 red/yellow bell pepper
- 1 small zucchini
- 2-3 Portobello mushrooms
- 1 big yellow onion
- 1/2 ground cumin
- 1/2 Serrano pepper
- 2-3 tbs chopped onions
- 2- 3 tbs cilantro
- 1 clove garlic
- salt to taste
- 1 tsp avocado oil
- Pico de gallo
- sour cream
- Tortillas flour or corn
Prep the vegetables
Wash and pat dry the veggies
cut into thin strips and keep aside
Make the marinade
Blend the ingredients for the marinade into a smooth paste
Marinate the Veggies
Mix the marinade into the vegetables and let it stand for at least 20 minutes
Cook the vegetables in a cast iron pan, reserving the liquid from the marinade. While the vegetables are cooking, place a fajita pan / cast iron pan on the stove to heat.
Once the vegetables are cooked - 3-4 minutes , place them on the fajita pan, drizzle the pan with the leftover marinade and bring it sizzling to the table.
Alternately, remove from the grilling pan into a serving bowl.