Interesting fajita toppings

[Over 29 years of fanhood]

So I rarely dabble off the wall but each time o have it’s been awesome because bios fans are awesome.

 

so having a dinner party tomorrow... your all obvi invited.  So  what are some cool fajitas topping for the masses ? 

[Augie]

2 minutes ago, Over 29 years of fanhood said:

So I rarely dabble off the wall but each time o have it’s been awesome because bios fans are awesome.

 

so having a dinner party tomorrow... your all obvi invited.  So  what are some cool fajitas topping for the masses ? 

 

Semi-petrified moose droppings are big in Canada. 

 

Regret coming to OTW yet?   ?

 

But seriously, I love the food thread stuff, and I’m eager to hear what comes up. 

[Over 29 years of fanhood]

4 minutes ago, Augie said:

 

Semi-petrified moose droppings are big in Canada. 

 

Regret coming to OTW yet?   ?

 

But seriously, I love the food thread stuff, and I’m eager to hear what comes up. 

Tell me more ... how do you ensure they are ‘semi’

 

also no regrets about this board. Love this place augie. Occasionally I agree with you too ? 

Edited November 2, 2019 by Over 29 years of fanhood

[Augie]

1 minute ago, Over 29 years of fanhood said:

Tell me more ... how do you ensure they are ‘semi’

 

also no regrets about this board. Love this place 

 

They’ve been thru at least one chilly night, and the white fuzz starters to form. Like most cooking finesse, the “touch test” is the final answer. 

[RaoulDuke79]

Find a good variety of cheeses. Some sharp, some mild, some aged......and possibly some psylocibin mushrooms. 

[Augie]

I’m no expert but, if you give me your address.....

 

As much as I like to cook, I’m not sure if I’ve ever done fajitas. I’d start with red and/or yellow peppers, some caramelized sweet onions, cheddar or (preferably in my mind) pepper jack cheese, maybe a little minced jalapeños, marinated and grilled skirt or flank steak, pulled chicken (rotisserie may due there), cilantro, sour cream, Pico de gallo, scallions, and the list goes on! I’m sure you can Google it and come up with a far better and more comprehensive list....but that was what came to mind, and enough to make me hungry. So thanks for that! 

 

 

.

Edited November 2, 2019 by Augie

[SinceThe70s]

Can't help with the fajitas that's wifeys responsibility, but since you're doing Mexican (and assuming adult beverages will be served) get the Margaritas right. Our three go-to recipes:

 

Classic (a lot of lime juice, kind of a pain)

8 oz. Tequila

4 oz. Triple Sec

2 oz. Sweet & Sour Mix

4 oz. Fresh Lime Juice

8 oz. Club Soda

 

Pineapple Margarita

8 oz. Tequila

4 oz. Pineapple Juice

1 oz. Triple Sec

1/2 oz. Fresh Lime Juice

1 oz. Club Soda

 

Pomegranate Margarita (we made these tonight, yum):

8 oz. Tequila

4 oz. Triple Sec

3 oz. Pomegranate Juice

3 oz. Fresh Lime Juice

8 oz. Club Soda

 

 

 

[Seasons1992]

1 hour ago, RaoulDuke79 said:

and possibly some psylocibin mushrooms. 

 

[unbillievable]

There is also the seafood variety; with shrimp, lobster, and fried fish.

...with a variety of sauces.

 

Personally, to be a fajita , it has to be simple: just skirt steak with grilled onions and peppers. Adding more than that turns it into shwarma/tacos, but then you can go crazy with the toppings. Also you can roll it up and turn it into a burrito, then smother it in chile sauce to make it an enchilada. ?

 

Seriously, I used to work at a Mexican restaurant and it was all the same ingredients, just assembled differently.

[unbillievable]

Taco night:

sliced steak, ground beef, and occasionally shrimp, and (rarely) chicken.

Sides of grilled onions/peppers, shredded lettuce, diced tomatoes, fresh cilantro,

can serve various cheeses, but mostly sharp cheddar, sometimes mozzarella,

sour cream, salsa, guacamole, 

and either flour or corn(preferred) tortillas, and/or taco shells.

 

add: green/red chile, or other hot sauce.

[Cripple Creek]

Some sauteed portobello mushrooms add a nice touch.

 

Not sure what you mean by toppings....a good salsa, guac, cheese.

 

I highly recommend DiABLO hot sauce if you can find it. Great heat with a hint of smokiness.

[Johnny Hammersticks]

45 minutes ago, Cripple Creek said:

Some sauteed portobello mushrooms add a nice touch.

 

Sociopath...

[Cripple Creek]

1 hour ago, Johnny Hammersticks said:

 

Sociopath...

You are the anti-shroom?

[Seasons1992]

13 minutes ago, Cripple Creek said:

You are the anti-shroom?

 

I LOVE me some marinated grilled portobello sandwiches.........but I have to agree with @Johnny Hammersticks on this one. They have no business being in a taco.

[Royale with Cheese]

Liver, fava beans and a nice Chianti.

[Doc]

Crickets.  Adds crunch.

[Cripple Creek]

51 minutes ago, Seasons1992 said:

 

I LOVE me some marinated grilled portobello sandwiches.........but I have to agree with @Johnny Hammersticks on this one. They have no business being in a taco.

It ain’t a taco. The thread is asking for interesting fajita toppings. Sautéed portabellos add a nice earthiness to the peppers and onions.

[Gugny]

If nothing else, I would add ground chorizo as a meat option.

[Seasons1992]

2 hours ago, Cripple Creek said:

It ain’t a taco. The thread is asking for interesting fajita toppings. Sautéed portabellos add a nice earthiness to the peppers and onions.

 

I stand by my original statement.........no mushrooms for me in Mexican tacos, fajitas from Applebees, etc........

[Cripple Creek]

1 minute ago, Seasons1992 said:

 

I stand by my original statement.........no mushrooms for me in Mexican tacos, fajitas from Applebees, etc........

you are not interesting