Fajitas are a popular Tex-Mex dish consisting of grilled meat, peppers, and onions served on a warm tortilla. While fajitas are often associated with Mexican cuisine, they were actually invented in Texas. The word “fajita” comes from the Spanish word “faja” meaning strip. This refers to the strips of grilled meat that are the star ingredient.
Fajitas are commonly made with skirt steak, chicken or shrimp. The meat is seasoned, grilled and sliced into strips. It is then served sizzling hot with sauteed peppers and onions. Warm flour or corn tortillas are provided on the side for wrapping the fajita ingredients into tacos. Guacamole, salsa, sour cream and shredded cheese are typical fajita taco accompaniments.
When it comes to cooking the meat and vegetables for fajitas, some recipes call for using oil while others rely solely on dry grilling. So do you really need to use oil when cooking fajitas? Let’s take a closer look.
Do You Need Oil for Grilling Fajita Meat?
Using a small amount of oil when grilling fajita meat can help promote browning and enhance flavor development. However, it is not strictly necessary.
When grilling leaner cuts like skirt steak or chicken breast for fajitas, a light coating of oil helps keep the meat from drying out. As the oil heats up on the grill, it bastes the meat and seals in natural juices. This results in more tender and moist fajita meat.
Some chefs argue that the char flavor from dry grilling is ideal for fajitas. When meat is grilled without oil, the sugars and proteins on the surface brown more readily which adds that coveted charred flavor. So for cuts like flank steak with a bit more fat, you may be able to get away with dry grilling.
While oil is optional for the grilled meat, most recipes do call for tossing the sliced meat with a small amount of oil after it is cooked. This helps retain moisture and prevents the fajita meat from drying out when you serve it. So even if you opt to grill the steak or chicken without oil, be sure to add a thin coating afterwards before serving.
Recommended Oils for Fajita Meat
If you do wish to add oil while grilling fajita meat, you’ll want to choose an oil with a high smoke point. Good options include:
- Vegetable oil
- Canola oil
- Avocado oil
- Peanut oil
- Grapeseed oil
These oils can withstand grilling heat without burning or imparting off flavors. For a dose of rich, authentic flavor, try using olive oil. Just avoid EVOO which has a low smoke point.
Whichever oil you use, stick to about 1 teaspoon per pound of fajita meat. Brush or rub the oil over both sides of the meat before placing it on the hot grill.
Do You Need Oil for Sauteing Fajita Peppers and Onions?
While the meat for fajitas can go either way in terms of oil, you do need some for properly sauteing the bell peppers and onions. A small amount of oil is necessary to soften the vegetables and bring out their natural sweetness.
Heating the peppers and onions in oil helps break down their fiber so they become silky soft with a lightly charred edge. Dry sauteing won’t properly soften them or create that essential fajita flavor.
When sauteing the veggies, use 2 to 3 tablespoons of oil for a full pound of sliced onions and peppers. Good oil choices include:
- Vegetable oil
- Canola oil
- Peanut oil
- Avocado oil
Make sure to saute the onions first until they start to brown before adding the peppers. This ensures both have time to caramelize for maximum flavor.
Tips for Sauteing Fajita Peppers and Onions
– Use a heavy skillet or wok to ensure even contact with the hot surface. Cast iron works great.
– Get the pan nice and hot before adding the oil.
– Don’t overcrowd the pan. Cook the veggies in batches if needed.
– Let the veggies sit undisturbed for 2 minutes after sauteing to develop the char.
– Season with salt, pepper, cumin and other spices near the end.
– Remove from heat as soon as the onions are browned and peppers blistered.
With the right oiled saute, your fajita veggies will be caramelized outside and tender inside.
Do You Need Oil for Cooking Fajitas in the Oven?
For oven-baked fajitas, a light coating of oil is recommended. This helps evenly distribute heat to the meat and vegetables.
Some key tips for oiled oven fajitas include:
- Use broiler-safe pans or a broiler pan set to allow fat drainage.
- Coat meat and veggies lightly with 1 teaspoon oil per serving.
- Space ingredients out evenly with meat in center.
- Oil all sides of meat, not just one side.
- Bake at 425 to 450??F until veggies blister and meat browns.
- For chicken, bake 25 to 30 minutes flipping halfway.
- For steak, broil 6 minutes per side.
With the dry circulating heat of an oven, oil helps promote even cooking and charring. Avoid drenching the ingredients or the pan will be greasy.
What About Skillet and Slow Cooker Fajitas?
For stovetop skillet fajitas, use oil similarly to oven fajitas. Quickly sear oiled meat before adding veggies.
Slow cooker fajitas rely on moist braising heat and do not need added oil. Simply layer ingredients and let cook low and slow in sauce.
Do You Need Oil for Grilling Fajita Tortillas?
Warming the tortillas before serving fajitas is essential. Grilling is a great way to impart flavor while heating them up.
You can grill tortillas directly over the flame, but they may dry out. For best results, lightly brush each side with a thin coating of oil before grilling. This keeps the tortillas pliable without getting dried out or brittle.
Use any neutral flavored oil for grilling tortillas. Olive or vegetable oil works well. Manually flip the tortillas once browned with tongs. They only need about 30 seconds per side.
Conclusion
While not strictly essential, using a small amount of oil to cook fajitas does result in better flavor and texture. Minimal use of oil helps the meat brown while keeping it moist. It also enables the vegetables to properly caramelize.
When grilling fajita meat, oil provides a protective coating and bastes the meat but dry grilling can also work. Sauteing the onions and peppers does require oil for softening and charring. Bake, skillet and oven fajitas also benefit from a light oiling.
Be sure to always use oils with high smoke points when cooking over direct heat. Apply oil sparingly in a thin layer so fajitas aren’t greasy. With the right amount of oil, you can enjoy sizzling fajitas at their flavorful best.