We like to get our fajita on regularly in this household. Many times that means cleaning out the leftover meat in the fridge and combining it with a homemade fajita spice mix. Fajita spices can save almost any bland or tough meat when you let the flavors marry in a skillet for a bit and you’re left with tasty, tasty fare whether you liked the original meat or not.
Sometimes fajitas have nothing to do with salvaging leftovers and everything to do with the fact that we just love almost anything rolled up in a tortilla. These fajitas are no exception because not only did we love them, but they prove my point that almost anything rolled in a tortilla is delicious. Sweet potatoes for example. Sweet potatoes that I normally eat dutifully because they are good for me but not because I like that oddly sweet starch. But these fajitas can make me look forward to sweet potatoes. And poblanos and chorizo because everything in this roll-up is delicious.
Chorizo, Poblano, and Yam Fajitas with Lime-Marinated Red Onions
Adapted from epicurious.com
Yield: 4 servings
1.5 cups paper-thin slices red onions
2 tablespoons fresh lime juice
2 cups 1/2-inch-thick sticks peeled yam (red-skinned sweet potato)
12 to 14 ounces hard chorizo or andouille sausage
2 fresh poblano chiles,* halved, seeded, cut into thin strips
8 7- to 8-inch-diameter flour tortillas
1 cup crumbled feta cheese
Toss onions and generous sprinkle of salt in medium bowl. Mix in lime juice. Set aside to marinate, tossing occasionally.
Meanwhile, place yam in microwave-safe bowl. Add splash of water. Cover; cook on high until tender, 3 to 4 minutes.
Sauté chorizo in large nonstick skillet over medium-high heat until cooked through. Transfer chorizo to bowl or plate. Add chiles to skillet along with a splash of evoo if chorizo has not created much oil. Cover and cook until tender, stirring occasionally, about 4 minutes. Drain yam; transfer to skillet. Add chorizo and toss 1 minute to rewarm filling.
Cook 1 tortilla at a time directly over gas flame or in skillet until heated, 10 to 15 seconds per side.
Arrange tortillas on work surface. Spoon filling in strip down center of each. Top with cheese, onions, and sprinkle of lime marinade. Fold in sides of tortillas.