Jul 14 2026
Restaurants›Arzolas Fajitas + Margaritas›Arrojo Recipe

Arrojo Recipe

Inspired by Arzolas Fajitas + Margaritas
Time1h 30m
Serves4

Our charbroiled steak fajitas with poblano rajas, red rice pilaf, charro beans, mexi-cheese and red chile velvet sauce.

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Ingredients

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Steak Fajitas

Poblano Rajas

Red Rice Pilaf

Charro Beans

Mexi-Cheese

Red Chile Velvet Sauce

Method

Steak Fajitas

  1. 1

    Prepare the Marinade

    In a bowl, combine olive oil, lime juice, garlic powder, cumin, chili powder, salt, and black pepper to create the marinade.

  2. 2

    Marinate the Steak

    Place the flank steak in the marinade and let it marinate for at least 30 minutes to 2 hours in the refrigerator.

  3. 3

    Charbroil the Steak

    Preheat the grill to medium-high heat. Grill the marinated steak for 5-7 minutes on each side or until it reaches desired doneness. Remove from heat and let it rest before slicing.

Poblano Rajas

  1. 4

    Roast the Poblano Peppers

    Char the poblano peppers over an open flame or in the oven until the skin is blistered. Place them in a plastic bag for 10 minutes to steam, then peel and slice.

  2. 5

    Sauté the Onions

    In a skillet, heat olive oil over medium heat. Add sliced onion and sauté until translucent, about 5 minutes.

  3. 6

    Combine the Ingredients

    Add the roasted poblano slices and salt to the skillet with the onions, cooking for an additional 3-4 minutes.

Red Rice Pilaf

  1. 7

    Sauté the Aromatics

    In a saucepan, heat olive oil over medium heat. Add finely chopped onion and minced garlic, cooking until fragrant.

  2. 8

    Cook the Rice

    Add the long-grain rice to the saucepan and stir to coat. Pour in chicken broth and tomato sauce, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes.

  3. 9

    Fluff and Serve

    Once the rice is cooked, fluff it with a fork and season with salt to taste before serving.

Charro Beans

  1. 10

    Cook the Bacon

    In a pot, cook the bacon until crispy. Remove and crumble, leaving the grease in the pot.

  2. 11

    Sauté Onions and Garlic

    In the same pot, add chopped onion and minced garlic, sautéing until softened.

  3. 12

    Add Beans and Seasoning

    Stir in pinto beans, crumbled bacon, and salt. Add water if needed to achieve desired consistency and simmer for 10-15 minutes.

  4. 13

    Finish with Cilantro

    Stir in chopped cilantro just before serving.

Assemble the Dish

  1. 14

    Plate the Fajitas

    Slice the charbroiled steak against the grain and serve it on a platter with poblano rajas, red rice pilaf, charro beans, and a sprinkle of mexi-cheese on top.

  2. 15

    Drizzle with Sauce

    Generously drizzle the red chile velvet sauce over the assembled fajitas and enjoy!

Red Chile Velvet Sauce

  1. 16

    Make the Roux

    In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden.

  2. 17

    Add Broth and Seasoning

    Gradually whisk in chicken broth and red chili powder. Bring to a simmer, stirring until thickened. Season with salt to taste.

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