Cast Iron Pork Fajitas

EVERY TIME I visit my local Tex-Mex restaurant, I contemplate ordering several different dishes, but inevitably I hear the familiar, mesmerizing sizzle of fajitas being delivered to a neighboring table. I smell the tantalizing aromas from the searing-hot grilled meat and charred vegetables, and I am overcome with what I like to call “Fajita FOMO” (fear of missing out). I order the fajitas.

Restaurants have an advantage with multipart dishes such as fajitas—a team of cooks. There may be a cook at the meat station, a cook