Fajita portobello


Just some fajitas — or, maybe a taco… Is there really a difference?  Perhaps sauteed onions and peppers?  Though, places like the Black Sheep sort of blur that line, so, possibly, simply assembly at the plate promptly prior to consumption delineates, these days — though that term apparently originally derives from the bovine meat of the diaphram muscle, translating roughly as belt, or strip (grilled and popped on a tortilla!).  Considering, it was probably originally a derogatory term, junk meat given to the vaqueros.

Then served on a fired, cast-iron plate with sauteed onions and peppers!  And put on a tortilla like a taco…  Likely a derogatory term for the cast-off, probably appropriated as a marketing strategy to pass off an undesirable cut of meat as haute cuisine.  Likely, who cares:  A burrito isn’t really anything more than a closed taco, anyway…  So too, chimichangas, flautas, if a bit more deep fried and increasingly angry.

Regardless, this is just another fajitas.  There was an unfortunate chain restaurant that used to carry chipotle, portobello fajitas that were actually spicy and outstanding — understandably, they removed it as an option.  The numerous attempts to recreate them haven’t been particularly successful, no doubt no small part being less sodium but there was something yet to be placed that gave them exceptional flavor.

Those in mind but with hopes for less disappointment, these were kept very simple and, with much effort, chipotle-less.  Simply sliced onions sauteed until bronzed, then further along with similarly slivered peppers and “fajita seasoning.”  Shiitake and portobello also were sauteed browned, with just oregano and copious garlic.

Topped with a sprinkle of cheese, shredded cabbage, guac and diced tomato — with ease, they pleased:  Great contrast between the seasoned onions and peppers, and the earthy, garlicky mushrooms.


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