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Authentic Fajitas Recipe
Texas, United States of America
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Like any other simple meat dish, fajitas rely heavily on the quality of its ingredients and skillful preparation. The main building block of this Tex-Mex classic is beef, specifically the tender and buttery skirt steak, which is marinated in a mixture of citrus and pineapple juice, soy sauce, chili powder, pepper, garlic, and aromatic spices, with an occasional addition of oil and brown sugar. The steak is then placed on a hot grill and cooked medium-rare to medium, so it remains juicy on the inside. After resting for 10 to 15 minutes, the meat is cut across the grain or diagonally into thin strips, and served with grilled, slightly charred strips of bell peppers and onion slices. A side of hot tortillas and condiments is brought to the table as well, and everyone assembles their own fajita. Typically, the sauce of choice, such as guacamole, salsa, or sour cream, is spread on the tortilla first, followed by sizzling meat and grilled vegetables and topped with fresh ... Read more
Pair with
Serve With
Cooking tips
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meat
The real fajitas are made with beef only, preferably skirt steak. It is a long, thin strip of tender meat between the heart and the lungs, usually around 18 inches (45cm) long and 3/4 to 1-inch (2 to 2.5cm) thick and slightly marbled with fat. When it comes to skirt steak, there are two options: outside skirt, which needs to be marinated shortly, and inside skirt, which is slightly less tender and ... Read more -
marinade
The ingredients for the marinade may vary depending on the recipe, but they regularly involve acid and a salty liquid. Acid is usually pineapple, lemon, or lime juice, which helps tenderize the meat. Soy sauce is used instead of salt because it accentuates the taste of the meat due to the glutamates it contains. Some recipes suggest including oil in the marinade, but all of them include aromatic ingredients ... Read more -
grilling
Cook the skirt steak on a sizzling hot grill. This way, the surface will sear, and all the juices will remain on the inside. Since skirt steak is rather thin and tender, it should be turned over regularly, so it doesn’t overcook. To get the ideal fajita texture, the steak should be cooked medium-rare or medium. Use a meat thermometer to check the inner temperature. It should read from 115-120°F (4... Read more -
cooking alternatives
If grilling is not an option, fajitas can also be cooked under an oven broiler for 5 to 6 minutes per side. Alternatively, you can cook the meat in a large cast-iron skillet. Cut the steak into smaller pieces or cut it diagonally across the grain into finger-length strips. Keep in mind that pre-cut meat needs only 1,5 to 2 minutes to cook. -
cutting
Make sure the cooked meat rests for 10 to 15 minutes before being cut. Cut the steak against the grain, which will make chewing even easier. Cut right across the steak or under a 45-degree angle for longer strips of meat. -
serving
The fajitas can be served on a plate or a cast-iron skillet with grilled bell peppers and onions. Hot tortillas are arranged on the side, and the condiments include salsa, sour cream, guacamole, pico de gallo, refried beans, diced tomatoes, grated cheese, shredded lettuce. To assemble fajitas, spread the condiments onto a tortilla, top with meat and grilled vegetables, then roll up and eat with your ... Read more
Recipe variations
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Original Mama Ninfa’s Fajitas
Ready in 2h 34minThe following is Mama Ninfa Laurenzo's original 1973 recipe, Mama Ninfa Laurenzo being the person who named the dish and popularized it. The recipe points out the importance of pineapple juice for the marinade, which gives extra tenderness to the meat. Also, it suggests serving fajitas with a special condiment — drawn garlic or lemon butter served as a dip.
Original Mama Ninfa’s Fajitas
PREP 20min
COOK 14min
RESTING 2h
READY IN 2h 34min
The following is Mama Ninfa Laurenzo's original 1973 recipe, Mama Ninfa Laurenzo being the person who named the dish and popularized it. The recipe points out the importance of pineapple juice for the marinade, which gives extra tenderness to the meat. Also, it suggests serving fajitas with a special condiment — drawn garlic or lemon butter served as a dip.
Ingredients
Original Mama Ninfa’s Fajitas
1 large orange, zested
1/2 cup (120 ml) fresh lemon juice
2 tsp fresh lemon zest
1/4 cup (60 ml) water
1/4 cup (60 ml) pineapple juice
1/4 cup (60 ml) soy sauce
1 clove garlic, minced
1 tbsp black pepper
2 dried chiles de arbol, crushed
2 skirt steaks, no more than 3/4 inch (2cm) thick
12 warm flour tortillas
CONDIMENTS
pico de gallo
cilantro
sour cream
guacamole
drawn garlic/lemon butter
Preparation
1
Original Mama Ninfa’s Fajitas
Step 1/5
First, prepare the marinade. In a large baking dish combine orange and lemon zest with water, pineapple juice, lemon juice, soy sauce, garlic, black pepper, and chiles.
Step 2/5
Now, prepare the meat. Cut off any silver skin or membrane with a sharp knife. If the thickest part is over 3/4-inch (2 cm) thick, cut the steak in half horizontally using a butterfly cutting technique.
Step 3/5
Transfer the meat into the marinade, making sure it is well coated. Cover with plastic wrap and marinate for 1 hour if you are using outside skirt steak, or 2 hours for inside skirt steak.
Step 4/5
Prepare a gas or charcoal grill, and grill the steak for 5 to 7 minutes per side, turning frequently.
Step 5/5
Cut the grilled steak crosswise into 1/2-inch (1.25 cm) strips. Serve hot, with warmed tortillas, grilled onions and jalapeño peppers, and condiments of your choice.
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