Authentic Tex-Mex Fajitas

Authentic Tex-mex Fajitas Recipe

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linda mcdougal



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2 lb
beef skirt steak
onion thinly sliced
2 tsp
ground cumin
2 tsp
red chili powder
jalapeno peppers, pickled and minced
garlic cloves, minced
1/4 c
lime juice
2 Tbsp
jalapeno pickling liquid
1 Tbsp
corn oil
1 Tbsp
soy sauce
1 tsp
liquid smoke flavoring

How to Make Authentic Tex-Mex Fajitas


  • 1This is the liquid used to pickle and flavor the jalapenos.
  • 2It is basically white vinegar with added spices, and there is always ample liquid in the jar or can to use in this recipe, without leaving the remaining jalapenos dry.
  • 3Place half of the onions in the bottom of a nonreactive dish.
  • 4Mix the cumin, powdered red chiles, chopped jalapenos and garlic together in a small bowl, then rub on all sides of the meat.
  • 5Put the skirt steak into the dish, on top of the onions.
  • 6Pour the lime juice and the jalapeno liquid over all areas to coat.
  • 7Sprinkle the remaining onions on top of the meat.
  • 8Cover and refrigerate at least 1 hour, but preferably overnight, turning once.
  • 9Preheat the grill or broiler until hot.
  • 10Fajitas need to cook close to a very high heat source, in order to sear the outside but still leave the interior medium rare.
  • 11Mix together the oil, soy sauce and liquid smoke.
  • 12Brush or spoon the oil mixture onto the meat surfaces.
  • 13Grill or broil about 2 to 3 minutes on each side, or until the outside is brown and slightly charred, and the inside is still slightly pink.
  • 14Remove the meat to a cutting board.
  • 15Let sit 5 minutes before slicing.
  • 16Cut the meat into thin strips that can be easily rolled into tortillas.
  • 17Serve with warm, soft flour tortillas and fresh Pico de Gallo or Salsa Fresca.

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About Authentic Tex-Mex Fajitas

Course/Dish: Beef
Regional Style: Mexican
Other Tag: Quick & Easy

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