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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.
Spicy Fajitas
PREP 30min
COOK 15min
RESTING 10h 15min
READY IN 11h
The following recipe shows how to prepare tortillas in a richly flavored marinade enhanced with soy sauce, brown sugar, oil, and spices. The meat is cooked over a grill and served with slightly charred bell peppers and onions, hot tortillas, and an array of condiments.
Ingredients
Spicy Fajitas
1/2 cup (120 ml) soy sauce
1/2 cup (120 ml) lime juice (from 6 to 8 limes)
1/2 cup (120 ml) canola oil
1/4 cup (50g) brown sugar
2 tsp ground cumin seed
2 tsp freshly ground black pepper
1 tbsp chili powder
3 cloves garlic, finely minced
2 lbs (900g) trimmed skirt steak
3 large bell peppers (red, yellow, and green)
1 white or yellow onion
12-16 fresh flour or corn tortillas
FOR SERVING
guacamole
pico de gallo
sour cream
shredded cheese
salsa
Preparation
1
Spicy Fajitas
Step 1/11
Trim the fat from the skirt steak and cut it crosswise into 5- to 6-inch-long (12-15 cm) pieces.
Step 2/11
Prepare the marinade by whisking soy sauce, lime juice, canola oil, brown sugar, cumin, black pepper, chili powder, and garlic. Reserve 1/2 cup (120 ml) of the marinade and set it aside.
Step 3/11
Place the meat and the remaining marinade in a plastic zipper-lock bag. Make sure there is no air left in the bag. Marinade in a refrigerator for 3 to 10 hours. Turn the meat over occasionally.
Step 4/11
Cut the onion into 1/2-inch (1.25 cm) slices. Remove the stems and the seeds from the bell peppers and cut them into 1/2-inch-wide (1.25 cm) strips.
Step 5/11
Place the sliced onions and peppers in a medium bowl, stir in 1/2 cup (120 ml) of marinade, mix well and place in a refrigerator.
Step 6/11
After the meat has been marinated, wipe off the excess marinade and place the meat on a large plate.
Step 7/11
Grill the meat over a preheated and well-oiled grill, preferably over charcoal. Make sure the meat is covered, and flip it every minute until it is well-charred. If you want your steaks to be medium-rare, the meat thermometer should read 115-120°F (46-49°C), or 125-130°F (51-54°C) for medium.
Step 8/11
Place the steaks on a large plate, cover with foil, and let them rest for 10 to 15 minutes.
Step 9/11
In the meantime, place a large cast-iron griddle over the grill and preheat it for 2 minutes. Add onion and peppers and cook for about 10 minutes, so the vegetables are tender and slightly charred.
Step 10/11
Mix the vegetables with the juice released from the meat. Slice the steaks thinly and arrange on a serving plate with the vegetables.
Step 11/11
Serve with hot tortillas and condiments of your choice.
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