Recipe: Jason Wilson’s Badasssss Caramelized Onion Fajitas

Posted by on June 28, 2011

After much prodding, and plenty of resistance, our good friend Jason Wilson (former frontman for now-defunct uber-band Hooper Drives the Boat — site is totally NSFW and not for kids, btw) was kind of enough to share his recipe for his world-famous Badasssss Caramelized Onion Fajitas. Jason’s the type of cook who likes big, bold flavors and food you can sink your teeth into — and Thai food, the man absolutely loves Thai food.

Anyway, the recipe below falls into his big, bold flavor category and uses our Surprisingly Mild Guajillo Ghost sauce as a key ingredient. We thank you again for sharing it with us, Jason. Bless you, kind sir!

Here’s what Jason did:

Ingredients:

1 – 1 1/2 pounds of thinly sliced flat iron steak or skirt steak
12 corn tortillas (or as many as you feel like eating), toasted and ready for service

Marinade:

Juice of 1/2 a lime
2 teaspoons olive oil
1 clove garlic, crushed
1/4 cup Fat Cat Surprisingly Mild Guajillo Ghost sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Onion mixture:

1 extra large Vidalia onion, or two large Vidalia onions, sliced
3 tablespoons extra virgin olive oil
1/4 cup red wine
Salt and pepper to taste
Pinch of cayenne pepper
Pinch of brown sugar

Instructions:

Put meat in a Ziploc bag. Mix marinade ingredients together in bowl and then pour over steak. Seal bag and marinate at least 2 hours, or overnight.

Coat the bottom of a saute pan with olive oil. Heat the pan over medium high heat until the oil shimmers. Add the onion slices, stirring immediately to coat with the oil.

Spread the onions evenly over the pan to form one layer and let them cook for about 10 minutes over medium high heat, stirring occasionally. Once softened, add salt and pepper to taste, the cayenne pepper, and the brown sugar — the latter will to facilitate caramelization.

Cook 10 – 15 minute more (about 20 minutes total) until properly browned, then transfer onions to plate.

Put pan over high heat and de-glaze with red wine.

Add meat and all of marinade to hot pan, making sure to spread meat out into as much of a single layer as possible.

Cook meat 1 -2 minutes until browned, turn over and reduce heat to medium low, making sure marinade simmers entire time, and cook another 2-3 minutes.

Add onions back to pan and cook 2-3 minutes more, or until meat is cooked through and liquid from onions and marinade have come together.

Serve on toasted tortillas with choice of traditional condiments (onion, tomato, shredded cheese, lettuce, etc.) — and more more Surprisingly Mild Guajillo Ghost sauce to top.

Serves 2-4, depending on how hungry you are.