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!


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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.

Directions Step-By-Step

1
Whisk together line juice, soy sauce, 2 tablespoons olive oil, garlic, and pepper in a large ziplock bag or non-metal dish.
2
Marinate for at least 2 hours or overnight.
3
When steak has marinated, cut meat into 1/2 inch strips.
4
On hot grill, grill strips until almost done. Scoot meat to one side of the grill.
5
In 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.
6
Serve on warm tortillas, combining meat, veggies, and your favorite toppings.
7
If 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