Fajita Flameado Recipe

Slice and Marinate

Trim any excess fat from the flank steak or chicken thighs. Slice steak thinly across the grain into 1/4-inch strips; if using chicken, slice into similar-size strips. In a medium bowl combine 2 tbs olive oil, lime juice, soy sauce, minced garlic, chili powder, ground cumin, smoked paprika, black pepper, kosher salt, and crushed red pepper flakes. Add the sliced meat and toss to coat. Cover and refrigerate for at least 20 minutes (up to 2 hours) to absorb flavor.

Prepare Vegetables

While the meat marinates, peel and slice the onion into 1/4-inch strips. Core and seed the bell peppers, then slice into 1/4-inch strips. Wipe mushrooms clean and halve or quarter them so pieces are roughly bite-sized. Chop cilantro and set aside if using.

Sear Protein

Heat a large heavy skillet or cast-iron pan over high heat until very hot (about 2–3 minutes). Add 1 tbs vegetable oil and swirl. Working in a single layer to avoid steaming, add half the marinated meat and sear until browned and just cooked through — about 1–2 minutes per side for thin steak strips or 3–4 minutes for chicken — then transfer to a plate. Repeat with remaining meat, adding a little more oil if needed. Return all meat to the plate but keep juices in the pan.

Sauté Vegetables

Reduce heat to medium-high and add 2 tbs butter to the same skillet. Add the sliced onions and cook 2–3 minutes until they begin to soften. Add the bell peppers and cook 3–4 minutes until peppers are tender-crisp and edges are slightly charred. Add mushrooms and cook 2–3 minutes until they release moisture and begin to brown. Season vegetables with a pinch of salt and pepper. Return the seared meat and any accumulated juices to the pan and toss with the vegetables to combine; cook 1–2 minutes to reheat and marry flavors.

Assemble Flameado

Lower heat to medium-low. Scatter the shredded Monterey Jack cheese evenly over the meat and vegetable mixture in the skillet. Cover the skillet with a lid or large sheet of foil and let sit 2–3 minutes until the cheese melts and becomes bubbly. For a true 'flameado' finish (optional): remove the skillet from heat, pour 1–2 tbs warmed brandy or tequila over the cheese, carefully ignite with a long lighter, and let flames subside (exercise caution). Alternatively, place the skillet under a broiler for 1–2 minutes to brown the cheese.

Warm Tortillas & Serve

Warm tortillas on a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5–8 minutes. Spoon the cheesy fajita mixture onto warm tortillas. Top with chopped cilantro, a squeeze of lime, and a dollop of sour cream or crema if desired. Serve immediately with extra lime wedges.