Fajitas are a popular Tex-Mex dish consisting of grilled meat served with warm tortillas, guacamole, pico de gallo, and other toppings. When it comes to cooking fajitas, there is some debate over whether they should be cooked over high heat or low heat. In this article, we’ll examine the arguments on both sides and look at the evidence to determine conclusively whether fajitas are best made with high or low heat.
The case for high heat
Those arguing for high heat point out that the term “fajita” comes from the Spanish word “faja” meaning strip or belt. This refers to the classic cuts of meat used for fajitas – thin strips of skirt steak or chicken breasts pounded thin. High heat is required to quickly sear these thin pieces of meat and impart that classic fajita char while keeping the interior juicy.
Advocates of high heat say it is the only way to achieve the distinctive flavor of fajitas. The high heat helps to caramelize natural sugars in the meat, enhancing flavor and texture. It also allows you to quickly cook vegetables like peppers and onions until they soften but still have some bite.
High heat proponents argue that the quick cooking time over intense heat is authentic to the dish’s Mexican origins. Street vendors in Mexico cook fajitas over open grills or griddles using very high heat. They maintain this is essential to achieving that classic charred, smoky fajita flavor.
Evidence supporting high heat
There are a few pieces of evidence that support the argument for high heat:
– Tradition – Fajitas originated as street food in Mexico cooked over open flames. This imparts a smoky, charred flavor difficult to achieve without high heat.
– Restaurant cooking methods – Most restaurants that serve fajitas use high heat methods like grilling or griddling at temperatures upwards of 500°F. This allows them to quickly cook large batches while imparting that classic fajita flavor.
– Recommendations from experts – Celebrity chefs and cooking experts like Rick Bayless, Bobby Flay, and Aaron Sanchez endorse using high heat when cooking fajitas. Their recipes call for griddling, broiling, grilling or cooking in a cast iron skillet at high temperatures.
The case for low heat
On the other side, advocates for low heat argue that quick, high heat cooking makes the meat tough and dries it out. While a sear is good, cooking the meat entirely over high heat risks overcooking. They say that gentler, low heat allows you to cook the meat to the perfect doneness while keeping it tender and juicy.
Low heat proponents point out that skirt steak, the traditional fajita meat, is naturally tough. The collagen in skirt steak needs time to break down into gelatin to make the meat tender. High heat can lock the collagen in before it has a chance to become tender.
For chicken breast, quick high heat cooking can make the lean meat dry and stringy. Slow cooking over low heat is gentler, allowing it to stay juicy.
Those on the low heat side also argue that you can achieve a good char and caramelization over low heat. It just takes a bit longer. You can start the meat over high heat to sear, then transfer it to a lower heat to finish cooking.
Evidence supporting low heat
The evidence favoring low heat cooking includes:
– Less overcooking – Cooking over low heat allows you to bring the meat up to the perfect doneness without overcooking the exterior.
– More tender meat – Collagen and connective tissues break down better at lower temperatures, resulting in more tender beef.
– Juicier meat – Low heat doesn’t squeeze out as much moisture from the meat, so it stays tender and juicy.
– Better flavor penetration – Spices and marinades have time to penetrate deeper into the meat over low heat.
– Food science – Collagen begins converting to gelatin around 160°F to 180°F, temperatures better achieved over low heat.
So which is better: high heat or low heat?
Based on the evidence from both sides, the ideal method seems to be starting the fajitas over high heat and then finishing them over low heat. Here are the main reasons this combined high/low method works best:
– Searing over high heat gives you that nice char and caramelized flavor.
– A quick sear locks in moisture and flavors.
– Transitioning to lower heat cooks through without overdoing it.
– The gentler heat helps break down collagen for tender meat.
– Finishing over low heat keeps the meat juicy.
This high heat/low heat method gives you the benefits of both techniques – you get the nice sear and fond from high heat, and the moist, perfectly cooked meat of lower heat.
High/low heat method
To cook fajitas using this high/low heat method:
1. Heat a cast iron skillet over high heat until very hot.
2. Add a splash of oil then quickly sear the meat on both sides until browned.
3. Transfer the meat to a plate and lower the skillet temperature to medium-low.
4. Return the meat to the skillet and cook over lower heat, flipping occasionally, until it reaches your desired doneness.
5. Add your peppers, onions and other vegetables to the skillet during the last few minutes to quickly cook them through.
6. Slice the meat and serve immediately with warm tortillas and desired toppings.
This method only takes a few minutes longer than just using high heat. But it will result in fajitas with the perfect charred exterior and moist, tender interior.
Conclusion
While arguments can be made for both high and low heat cooking methods, the evidence shows that a combination of the two is ideal for making the best fajitas.
A quick sear over high heat gives you browning and flavor development from the Maillard reaction. But gentler low heat finishes cooking the meat perfectly without overdoing it. The result is tender, juicy fajitas with the classic charred exterior.
So the verdict is in – for great fajitas, use both high and low heat. Sear over high heat, then finish over lower heat for the perfect texture and moisture. This gives you the best of both worlds for making awesome fajitas.