- Crispy, tasty bacon, melty, melty cheese
and a whole pound of fajitas.
Now this is a dish that used to be very, very popular
in pretty much every restaurant here in South Texas,
and for some reason it has lost some of its popularity.
But when I was a lot younger, this used to be
on all the menus.
And I remember we used to love to order this dish
and I really think you're gonna enjoy it too.
This dish is called the Sombrero,
and in this video I'm gonna show you step-by-step
how to make it at your house.
And one of my favorite things
about this dish is how it's served
at the table with all the food
under a layer of melted, super delicious cheese
and the tortillas on top all the way around.
Then all you gotta do is grab one of the tortillas
with your hand and dig in.
Now let's get this plancha fired up and make us a Sombrero.
Now, to make the Sombrero, we're gonna need a couple
of bell peppers, about a quarter of an onion,
one whole Roma tomato, just a couple of sprigs of cilantro.
Now we're gonna use some Oaxaca cheese that's made by FUD,
but Oaxaca cheese is very similar
and/or just like mozzarella cheese.
It's a great melting cheese and it has a wonderful flavor
and it's a key ingredient in this dish.
We're gonna use one pound of skirt steak.
Down here, we call this the real fajita.
We're gonna cut these into about two-inch lengths
with the grain, and then we're gonna cut it
across the grain.
We want that me to be as tender as possible.
About three-eighths of an inch,
just a little bit thicker than a pencil.
You can make 'em longer or you can make 'em shorter.
However you wanna do it is okay with me.
All right.
We're also gonna take three strips of bacon.
Cut this bacon in half, and then I'm gonna cut it
into little long strips, into thirds,
and then I'm gonna cut it across about a quarter-inch.
They're gonna shrink as they cook anyway.
All right, we're gonna get our bacon going here.
Let that get fried up real nice and pretty.
Make sure you kind of move it around.
Don't let it stick so it'll, so it won't burn.
It could burn if it sticks.
The main thing we wanna do is get this bacon nice
and crispy over here.
All right, this bacon's done.
I'm gonna move here to the side and here goes the fajitas.
Ooh, don't you love that sizzle?
Sounds amazing.
It's time to season the fajitas.
We're gonna use some of this WOW,
that is made for fire, made for fajitas.
Gonna put a nice generous little coat on there
and whoop 'em up.
All right, you want to spread 'em all out,
nice and even so they get nice and brown.
Now we're gonna crank the heat up a little bit.
We do want these to sear.
you want it nice and hot
'cause all these meats have a lot
of water in them, a lot of moisture.
Just keep stirring, keep moving 'em.
These fajitas are just about done almost, to a medium.
You don't wanna overcook 'em.
These beef fajitas look like they're about done.
I gotta take a taste test.
Oh baby, that's good.
Little bit more WOW, one more shake.
Now I'm gonna turn the heat down a little bit more.
Again, move these fajitas to the side,
so they won't get overcooked.
And it's time to cook the veggies.
And we want to start with the onions first.
I'm gonna let these cook a little bit.
All right.
These onions are starting to caramelize a little bit.
But we're gonna go ahead and throw the bell pepper
in there and the tomatoes.
Now this is a pretty quick and easy dish.
You don't have to use both bell peppers.
Normally it's done with just green.
I like to use both of 'em 'cause it adds some
really nice color, adds a little wow to the dish.
Speaking of, WOW, we do need to shake a little bit
of that on the veggies.
We're gonna put some WOW in there, folks.
All right, so I'm gonna throw some cilantro in here.
I'm just gonna kind of pull 'em apart a little bit.
Drop 'em on top.
All right, everything's looking nice and soft to the touch.
We're gonna slide our meat back over this way.
Throw our bacon in here
and we're gonna mix it all together now.
We're gonna put all this on the big pretty plate here.
Carefully, try to make it look pretty.
We're gonna take the plate and lay it on here,
for just a little bit, so it stays hot.
We're gonna take all this cheese lay it right on top
of all this meat and veggies that are cooked to perfection.
I'm gonna close the lid for a minute
so that cheese can melt.
Give it a little extra heat.
(chef whistles)
Here we go.
But wait, we're not done yet.
There's still a little bit more to go here.
I'm gonna throw a couple of serrano peppers on here.
Now traditionally this dish is done with corn tortillas.
You can use flour if you like.
I like them with corn,
'cause that's the way I remember this dish.
All right, friends, so this is how we finish the plate.
And this is why they call it the Sombrero.
This is the way they bring the dish
to your table with the tortillas on top.
And some places they might bring you the dish
with the cheese melted on top and the tortillas on the side.
This is the way I remember them bringing the tray
to my table way back when I was a young man
and I used to eat this one pretty often
at some of the local restaurants.
All you gotta do, get your tortilla, grab it just like that,
and that's how you make your taco folks.
Then you take a big old bite.
Cheers.
Oh man.
Hmm.
That's really good.
Now serrano is not usually part of the dish.
That's something I added because I like chile.
(chef coughs)
Hot.
Fantastic folks.
Fantastic, hey, now you all see where my tortilla was,
and I just grabbed it and pulled it up.
Cheese, meat, veggies and all.
Fantastic folks.
Fantastic.
Ooh, that serrano's hot.
Hmm, means I had to get me a cold Dos Equis.
Cheers, friends, I'm burning up.
That serrano's hot.
It's time to say goodnight.
Guys and girls, I hope you really enjoyed this video.
This is a quick, easy, simple dish to make.
All you need is a pound of fajitas.
This is enough to feed three people easily.
I hope you like this video and if you get some value
out of it, make sure you hit the like button.
Make sure to subscribe, make sure to follow,
make sure to share it with your family
and friends and tell 'em all about it.
If you want to get your wow on
you can order this at pitmaster.us.
This was created especially for steaks, fajitas,
any kind of hot and fast grilling
but it's still excellent on everything else.
You can also find my OG at pitmaster.us,
and if you wanna up your barbecue game
you can go to pitmasterclass.us and join us there.
Thanks for watching folks.
Keep your smoke light, make it work,
and make it a wow kind of day.
Cut.
Gonna get some gloves on
'cause I don't have a sink out here.
'Cause I don't have a sink out here and yet.
Bacon adds an amazing flavor.
We're gonna take this bacon.
Go ahead and put it on the.
Plancha.
Ahh, oh man, that's hot, but so good.
Who doesn't love bacon?
You're crazy if you don't like bacon.
Ha, ha, just kidding.