Several years ago, my uncle retired from ranching and took up catering for rodeos in Texas (I know – not the best narrative for a vegan recipe!) His recipe won awards and was even featured in the San Antonio Express News. During my meat-eating days, I prepared this recipe for folks in New York, Toronto, Seattle, and Chicago and every time, it garnered praises. Here's the original recipe if you want to refer to it. The secret is that the fajitas are grilled first, and THEN placed in a hot, spicy marinade from which they’re served; sort of “backward”. The result is that the fajitas emerge super-juicy and bursting with big bold flavors. Perfect for the veggies we love.
I’ve done some tinkering and I’m happy to give you these award-winning fajitas – veganized!
This will feed 8-10 hungry folks
First, prepare the hot marinade:
MARINADE (Secret Sauce)
1 cup water
½ cup organic sugar
½ cup cider vinegar
1 Tbs. Annie’s Worcester sauce
2 tsp Tabasco
2 tsp minced garlic
1 tsp liquid smoke (the original recipe called for bacon fat)
1 tsp dry mustard
1 tsp chili powder
1 tsp salt
½ tsp pepper
Combine and simmer for 15 min. or while you grill the veggies. (Hint: You can easily make this the day before and refrigerate it. But don’t try freezing it for later use. It loses all its flavor. I’ve learned this the hard way.)
GRILLED VEGGIES (Use what veggies you like. Here’s what I use)
2 zucchini, sliced lengthwise
2 yellow squash, sliced lengthwise
2 red pepper, quartered
3 red onions, cut into six wedges, root left in
4 portabella mushrooms, sliced into thirds
6 jalapenos, left whole.
Slightly oil the veggies and grill on a really hot outdoor grill until well-charred. Slice into fajita-sized strips. (Remove the seeds and pith from the jalapenos) Pour hot marinade over veggies and set aside.
FILLING (couldn’t be easier)
1 12-oz vegan chorizo, removed from casing (I like Trader Joe’s)
1 14-oz can of refried beans (Again, TJ’s)
Combine and warm through.
2 large ripe avocados
1 cup frozen corn, thawed (use raw corn if you have it – yum!)
1 tsp ground cumin
½ tsp salt
Smoosh everything together, except the corn, with a fork. Then fold in the corn.
Spread a spoonful of chorizo-bean filling on a large flour tortilla, top with grilled veggies, add guacamole and fresh cilantro.