Fajitas
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Fajitas originated in the 1930s among Mexican ranch workers in Texas who were given skirt steak as part of their payment. This sizzling dish features strips of grilled meat with caramelized onions and colorful bell peppers, served with warm tortillas and accompaniments. The distinctive flavor comes from a citrus-based marinade and the dramatic presentation on a hot cast iron plate has made fajitas a beloved restaurant favorite that celebrates the vibrant border cuisine of Northern Mexico and Texas.
Time & Quantities
Method & Ingredients
Required Equipment: Cast iron skillet or heavy pan, tongs, cutting board, sharp knife
Cooking Method: Not specified
Ingredients
- 1.5 lbs skirt or flank steak
- 3 tbsp olive oil
- 1/4 cup lime juice
- 2 cloves garlic
- 1 tbsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bell peppers
- 1 large onion
- 8 flour tortillas
- 1 cup guacamole
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/4 cup chopped cilantro
- lime wedges
Instructions
- In a large zip-top bag, combine 2 tbsp olive oil, lime juice, garlic, cumin, chili powder, paprika, oregano, salt, and pepper.
- Add meat to the bag, seal, and massage to coat. Marinate in the refrigerator for at least 30 minutes or up to 4 hours - the longer it marinates, the more the flavor fiesta intensifies!
- Remove meat from refrigerator 20 minutes before cooking to bring to room temperature.
- Heat a large cast-iron skillet over high heat until smoking hot - we're talking desert-at-high-noon hot!
- Add remaining 1 tbsp oil to pan, then add meat. For steak, cook 3-4 minutes per side for medium-rare. For chicken, cook 5-6 minutes per side until internal temperature reaches 165°F (74°C).
- Remove meat to a cutting board and let rest for 5 minutes.
- In the same hot pan, add bell peppers and onions, cooking for 5-7 minutes until softened and slightly charred.
- Slice meat against the grain into thin strips.
- Warm tortillas in a dry skillet or microwave for 30 seconds.
- Serve everything on a sizzling hot platter with tortillas and all accompaniments.
Storage & Make-Ahead
Storage Advice: Store meat and vegetables separately in refrigerator up to 3 days. Reheat in a hot skillet.
Make-Ahead & Freezing Tips: Marinate meat and slice vegetables up to a day ahead. Cook just before serving. Cooked fajita meat can be frozen up to 3 months.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 520
- Protein: 35g
- Fat: 25g (Saturated: 8g)
- Carbohydrates: 42g (Fiber: 4g, Sugar: 5g)
- Vitamin A: 25% DV
- Vitamin C: 100% DV
- Calcium: 15% DV
- Iron: 25% DV
Allergen Information: Contains dairy (sour cream), wheat (flour tortillas)
Dietary Information: Contains dairy and gluten; not suitable for vegans, vegetarians, or those with dairy and gluten allergies
Serving & Variations
Serving Suggestions: Serve on hot cast iron platters for the classic sizzle effect. Arrange tortillas in a cloth-lined basket to keep warm. Set up a topping bar for guests to build their own.
Wine or Drink Pairing: Spanish Tempranillo or California Zinfandel pairs well with beef fajitas. For chicken fajitas, try a crisp Mexican lager or Sauvignon Blanc.
Possible Recipe Variations: Shrimp Fajitas: Substitute peeled shrimp (cook 2 minutes per side). Portobello Fajitas: Use thick slices of portobello mushrooms for a vegetarian option. Add pineapple for a sweet-savory Hawaiian twist.
Additional Notes: For authentic flavor, cook in cast iron and serve immediately while still sizzling.
omg these nachos are INSANE!! made them for movie night and we devoured the whole tray. the homemade cheese sauce is a total game changer – so much better than that fake nacho cheese. loaded them up with all the toppings. definitely making again this weekend! Thank you!
Se puede usar pollo en vez de carne?
Por supuesto que también quedará delicioso con pollo!