The Best Fajitas in the World – And They’re Vegan!!

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.

GUACAMOLE

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.

ASSEMBLAGE:

Spread a spoonful of chorizo-bean filling on a large flour tortilla, top with grilled veggies, add guacamole and fresh cilantro.

Enjoy!!

The Best Fajitas in the World

Okay, this isn't a Julia recipe but it is one that will always, without fail, impress your guests. Nay, it will knock their socks off.  It is a family recipe, namely, from my Uncle Nathan who is a rancher in South Texas. 

Aside from ranching, my uncle began catering rodeo events and developed this recipe for fajitas. I can't say enough good things about it, really. As a matter of fact, it is an award-winning recipe, for he did win first place in a fajita-cooking contest at the annual Stock Show and Rodeo in San Antonio a few years ago. 

The unique thing about this recipe is that it's sort of backwards. Normally, fajita meat is marinated and then grilled. This is grilled and then soaked in a hot marinade from which it is served. The meat stays super-juicy and much more flavorful that way. I've served this recipe for folks in New York, Toronto, Chicago and Seattle -- they've all raved about it. (The Canadians, less so, for they aren't really known to rave.) 

Here's the sauce for about a pound and a half of beef. I like to use flank steak. Just salt and pepper the steak, char-grill it over very high heat so that it's really charred on the outside and still rare-ish on the inside. Slice the grilled steak across the grain and plunk it in the sauce:
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Secret Sauce:

2 teaspoons salt                             

1 teaspoon pepper                            

2 teaspoons mustard         

2 teaspoons chili powder    

1 Tablespoon Tabasco       

2 Tablespoons Worcestershire

3 cloves garlic, finely chopped
1/2 cup brown sugar
1/2 cup white sugar
1 cup white vinegar
2 cups water
1/4 cup bacon drippings

Bring to boil; simmer 30 minutes.  Cool and refrigerate over night.  Warm before using on meat.

Place the sliced, cooked fajita meat in the marinade about 15-30 min before serving. Not much longer or the meat all falls apart. 

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Frankly, I've never made it the day before as it suggests; just right before I grill the steak.  One thing I did learn is that this sauce does not freeze well at all. All the flavor seems to go away once it is frozen. So don't do that. 

Here is part of the fajita meal that I served in Seattle. 

Many thanks to my Uncle Nathan and Aunt Dixie for sharing this with me. It really is a winner. 

Literally.