Traditional Fajitas

Lynne Hawkins

By
@chefmamma

I found this recipe years ago when I visited the Cowboy Hall of Fame in Oklahoma City. The book is called Simple Southwestern Cooking. I use this recipe whenever I make beef fajitas. I've altered it a bit for making chicken fajitas!

Rating:
★★★★★ 5 votes
Comments:
Serves:
6-8
Prep:
20 Min
Cook:
20 Min
Method:
Grill

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a great marinade! Savory and satisfying, add a little cumin for an extra zing!

Ingredients

2
juice of 2 limes
2 Tbsp
soy sauce
2 Tbsp
olive oil, divided
2 clove
garlic, minced
1/2 tsp
black pepper
1 1/2-2 lb
flank steak
12
medium sized flour tortillas
1
red bell pepper, cut into strips
1
yellow bell pepper, cut into strips
1
green bell pepper, cut into strips
1
white onion, sliced in strips
2 medium
tomatoes, cut in wedges
toppings such as pico de gallo, sour cream, cheese.

Step-By-Step

1Whisk together line juice, soy sauce, 2 tablespoons olive oil, garlic, and pepper in a large ziplock bag or non-metal dish.
2Marinate for at least 2 hours or overnight.
3When steak has marinated, cut meat into 1/2 inch strips.
4On hot grill, grill strips until almost done. Scoot meat to one side of the grill.
5In skillet, bring remaining marinade to a boil. Reduce heat and add peppers, onions, and tomatoes. Cook until crisp/cooked. Optional: cook the veggies on the grill with a drizzle of olive oil.
6Serve on warm tortillas, combining meat, veggies, and your favorite toppings.
7If you want to use chicken instead of beef, replace the soy sauce with double strength chicken boullion.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican