The last couple of times I’ve made Fajitas for friends I have been surprised to hear that they’d never eaten them before. Being just lean meat and fresh vegetables cooked in a very delicious way, and eaten with a variety of pretty healthy sides, I would have thought they’d be a regular for everyone.
Many years ago I obtained in Jerry’s American Store in London (not sure if it still exists) a couple of Fajita pans – flat cast-iron griddle pans with just enough of a lip around then to stop the oil and juices running off. Each had a matching wooden board to stand it on when placed on the table. Generally I use those when making fajitas but any large heavy-based frying pan will do. If you don’t have a large pan use two medium sized ones. Cook the meat in one and the veg in the other then mix and match before serving. If you have a long table this method may be preferable.
Last time I made Fajitas was for friends one of whom has a total intolerance to cereals (i.e. wheat, rice, etc.) so it was a natural choice – using lettuce leaves in place of the more customary tortillas there wasn’t a grain in sight.
The other really good thing about it is that once you get used to making the various sides, it’s very quick and I see it as one of the easier big dinners I cook. Start off with some nachos (watch this space!) using little gem lettuce leaves instead of tortilla chips for those that don’t want the carbs or grains, followed by Fajitas with the works and you have a meal fit for a King, though not sure if Elvis ate them!