Fajita Bar Recipe

Warm tortillas

Stack tortillas in two piles (corn and flour). Heat a dry skillet over medium-high heat. Brush each tortilla lightly with neutral oil and warm 20–30 seconds per side until pliable and lightly charred. Keep wrapped in a clean towel to stay warm. Alternatively, wrap stacks in foil and warm in a 300°F (150°C) oven for 10–15 minutes.

Rinse the rice under cold water until the water runs clear. In a medium saucepan combine rinsed rice, water, butter (or oil) and 1 tsp kosher salt. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork, then stir in zest of 1 lime, juice of 2 limes, and chopped cilantro. Taste and adjust salt or lime as needed.

Heat 1 tbsp olive oil in a medium skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add drained black beans, cumin, 1 tsp kosher salt and 1/2 tsp black pepper. Stir and cook 4–6 minutes until warmed through. Gently mash 1/3 of the beans against the pan with the back of a spoon for creamy texture. Remove from heat and finish with juice of 1/2 lime. Keep warm.

Heat a large skillet or cast-iron pan over medium-high heat and add 2 tbsp olive oil. When shimmering, add the sliced onions and peppers in a single layer (work in batches if necessary) and do not stir for 1–2 minutes to allow color to develop. Toss and continue cooking 6–8 minutes until vegetables are softened and slightly charred. Sprinkle chili powder, smoked paprika, garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper. Toss to combine and cook another 1–2 minutes. Finish with juice of 1/2 lime. Keep warm.

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, combine 3/4 cup apple cider vinegar, 1/4 cup water, 1 tbsp sugar and 1/2 tsp kosher salt. Bring to a simmer to dissolve sugar and salt. Pour hot pickling liquid over onions, pressing them down so liquid covers them. Let cool to room temperature, then refrigerate at least 30 minutes (best 1 hour) before serving. Will keep up to 2 weeks refrigerated.

Cut avocados in half, remove pits and scoop flesh into a medium bowl. Mash with a fork until mostly smooth with some small chunks. Add minced red onion, seeded minced jalapeño, chopped cilantro, juice of 1 lime, 3/4 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning. Cover with plastic touching surface or keep in airtight container to avoid browning.

Preheat broiler or a high-heat oven broiler setting. Place roma tomatoes, seeded red bell pepper, jalapeño and garlic cloves on a sheet pan. Drizzle with 1 tsp olive oil and toss to coat. Broil 6–10 minutes, turning once, until skins are charred and softened. Transfer hot vegetables to a bowl, cover with plastic wrap and let steam 10 minutes (makes skins easier to remove). Peel if desired, then transfer to a blender or food processor with cilantro, 1 tsp kosher salt and juice of 1/2 lime. Pulse to desired consistency (leaving some texture). Taste and adjust salt/lime. Chill or serve at room temperature.

Toss or loosely arrange shredded romaine in a bowl for guests to add to tacos as desired. Place shredded mixed cheese and pico de gallo in serving bowls. Arrange cilantro-lime rice, black beans, sautéed peppers & onions, pickled red onion, guacamole and roasted red salsa in separate serving dishes to create a fajita bar.