Fajitas Recipe

Prepare and marinate protein

Slice the flank steak or chicken thinly across the grain into 1/4-inch strips. In a bowl combine 3 tbs olive oil, 3 tbs lime juice, 2 tbs soy sauce, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, minced garlic, 1 tsp salt and 1 tsp black pepper. Add the sliced protein and toss to coat. Marinate at least 20 minutes at room temperature or up to 4 hours refrigerated. Remove from fridge 15 minutes before cooking to come closer to room temperature.

If using steak, let rest after cooking 5 minutes before slicing any larger pieces thinner; chicken should be cooked to 165°F (74°C).

Prepare vegetables

Peel and cut the onion into 1/4-inch slices. Core and cut the bell peppers into 1/4-inch strips. Thinly slice the optional jalapeño (discard seeds for less heat).

Cook vegetables

Heat a large cast-iron skillet or heavy sauté pan over medium-high heat until hot. Add 1 tbs oil or 1/2 tbs butter and add the onions. Sauté 2–3 minutes until starting to soften. Add the bell peppers and jalapeño, season with 1/2 tsp salt and 1/2 tsp black pepper, and cook 5–7 minutes, stirring occasionally, until peppers are tender-crisp with some char. Transfer vegetables to a plate and keep warm.

Sear the protein

Increase heat to high and add the remaining 1–2 tbs oil or butter to the same skillet. Shake excess marinade off the protein and add in a single layer (cook in two batches if necessary to avoid steaming). Sear 2–3 minutes per side for steak (to desired doneness) or 4–6 minutes for chicken, stirring once, until nicely browned and cooked through. If you cooked steak whole strips and prefer smaller pieces, slice across the grain into bite-sized strips now.

Combine and finish

Return the cooked vegetables to the pan with the protein and toss together for 1–2 minutes to meld flavors. Squeeze 1 tbs lime juice over everything and sprinkle chopped cilantro if using. Taste and adjust seasoning with salt and pepper.

Make simple flour tortillas

In a mixing bowl whisk together 2 cups flour, 1 tsp baking powder and 1/2 tsp salt. Cut in 3 tbs shortening or lard until mixture resembles coarse crumbs. Add 1/2 cup warm water gradually, mixing until a soft dough forms. Knead briefly on a floured surface 1–2 minutes until smooth. Divide into 8 equal pieces, roll into balls and let rest covered 10 minutes. On a lightly floured surface, roll each ball into a 6–8 inch round. Heat a dry cast-iron skillet over medium-high heat and cook each tortilla 30–45 seconds per side until puffed and browned in spots. Keep wrapped in a towel to stay warm.

Warm the accompaniments

Warm Mexican rice and beans in separate pots or microwave until hot. Heat guacamole and pico de gallo to serving temperature (guacamole should remain cool or room temp). Shred cheddar or keep warm if preferred melted.

Assemble and serve

Place tortillas on a heated platter. Let each diner assemble: spoon a portion of rice and beans onto a tortilla, add a generous portion of protein and vegetables, top with guacamole, pico de gallo, and shredded cheddar. Serve with lime wedges and extra cilantro. Offer additional hot sauce or salsa as desired.