Archive for June 18th, 2012

Plenty of good vegetarian fare can come off your grill. These fajitas get their satisfying chew from marinated and grilled portobello mushrooms. Other grilled vegetables, fire-roasted tomatillo salsa, and grilled guacamole fill out the wraps. These are somewhat mild. For more incendiary fajitas, add your favorite hot pepper sauce, ground cayenne pepper, chipotle pepper, or other hot chile peppers to the marinade.

Prep: 10 minutes (plus 20 minutes for salsa and guac)
Marinate: 1 to 3 hours
Grill: 10 to 15 minutes.

– Long-handled tongs
– Long-handled basting brush
– Aluminum foil.

1. To prevent any filling from falling out, position the filling in a column in the center near the top of the tortilla. Leave some empty space at the bottom of the tortilla.
2. Fold the bottom up partially over the filling, and then fold in the sides.

Gas: Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

1/3 cup olive oil
3 tablespoons Worcestershire sauce
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon dried oregano
1½ teaspoons ground cumin
1½ teaspoons kosher salt
1 teaspoon ground black pepper
6 portobello mushroom caps
2 onions, cut in half from roots to tips
2 bell peppers (red and green or yellow), seeded and quartered
4 to 6 large jalapeño chiles, halved lengthwise and seeded
Oil for coating grill grate
8 large flour tortillas (8 to 10 inches in diameter)
¾ cup sour cream (optional)
¾ cup Fire-Roasted Tomatillo Salsa or prepared salsa (optional)
¾ cup Grilled Guac or prepared guacamole (optional)
1 lime, cut into small wedges.

1. Put the olive oil, Worcestershire, garlic, chili powder, oregano, cumin, salt, and pepper in a 2-gallon zipper-lock bag. Shake to mix, then pour half of the mixture into another 2-gallon zipper-lock bag. Put the mushrooms caps in one bag and the onions, bell peppers, and jalapeños in the other. Press the air out of the bags, seal, and massage the marinade into the vegetables, especially the crevices of the mushroom caps. Let stand at room temperature for 1 to 3 hours.
2. Heat the grill as directed.
3. Brush the grill grate and coat it with oil. Put the vegetables on the grill and cover, positioning the jalapeños lengthwise across the bars of the grill grate (if you think they may fall through the grate, skewer them first to hold them in place). Cook, turning and basting with the marinade a few times, until the vegetables are crisp-tender and nicely grill-marked. Plan on 5 to 10 minutes for the onions and peppers and 10 to 15 minutes for the mushrooms, which should be a bit softer in texture.
4. As the vegetables grill, wrap the stack of tortillas in foil and warm over a very low-heat area of the grill, 3 to 4 minutes per side.
5. Transfer the vegetables to a cutting board or platter and cut them into strips.
6. Allow guests to build their own fajitas by filling each tortilla with vegetables and dollops of the optional sour cream, salsa, and guacamole. Serve with the lime wedges for squeezing.

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