Ingredients
2 tbsp. extra-virgin olive oil, divided
1 large leek, thinly sliced and rinsed well
1/8 tsp. ground coriander
Kosher salt
Freshly ground black pepper
1 large red onion, sliced
1 red bell pepper, sliced
1/2" galangal or ginger, minced (optional)
1/2 tsp. taco seasoning
4 tortillas
4 slices American cheese, halved
4 fried eggs
Cilantro
Pickled red onions or shallots
Spicy peanut sauce
Preparation
Step 1In a large skillet over medium heat, heat 1 tablespoon oil. Add leeks and season with coriander, salt, and pepper. Cook, stirring occasionally, until slightly golden and caramelized, about 10 minutes.Step 2Add remaining 1 tablespoon oil, onion, pepper, galangal or ginger to the pan and season with salt, pepper, and taco seasoning. Cook until onions begin to caramelize and peppers are soft, 8 to 10 minutes. Transfer to a plate.Step 3Reduce heat to low and add two tortillas to the pan. Cook until one side is warmed, then flip and top each tortilla with cheese. Cook until cheese begins to melt, then transfer to a plate.Step 4 Top each tortilla with onion mixture, fried egg, cilantro, pickled shallots, and peanut sauce before serving.
Using from-scratch tortillas made from pinole flour and water, these fajitas were truly a hodgepodge of ingredients that turned into something greater than the sum of its parts. American cheese, fried eggs, and a spicy peanut sauce made a humble onions-and-peppers stir-fry taste rich and luxurious. If you give this combo a try, let us know in the comments what you thought of it!
