Name: Arzolas Fajitas + Margaritas Chico Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb Flank steak; 3 cups Bell peppers (red, green, and yellow); 1 medium Onion; 2 tbs Olive oil; 1 tsp Garlic powder; 1 tsp Cumin; 1 tsp Chili powder; to taste Salt; to taste Black pepper; 2 cups Shredded mexi-cheese blend; 1 cup Sour cream; 1 tbs Lime juice; 1 cup Carrots; 1 cup Jalapeños; 1 cup White vinegar; 2 Garlic cloves; 1 tsp Oregano; 1 tsp Sugar; to taste Salt; 8 Flour tortillas

Reposado, Coconut, Mezcal, Grapefruit Cordial, Sinchuan & Citrus Salt Rim

ONE LOVE

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Our charbroiled steak fajitas, melted mexi-cheese, crema, and spicy house escabeche.

In a bowl, combine olive oil, garlic powder, cumin, chili powder, salt, and black pepper. Add flank steak and coat well. Let it marinate for at least 30 minutes.

Marinate the Steak

Preheat grill or skillet over medium-high heat. Grill the marinated steak for about 6-7 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest for 5 minutes before slicing.

Cook the Steak

In the same skillet, add a little more olive oil if needed. Sauté sliced bell peppers and onion until tender, about 5-7 minutes.

Sauté the Vegetables

Once the steak is cooked and sliced, place it back on the skillet with sautéed vegetables, sprinkle shredded mexi-cheese over the top, and cover until the cheese is melted.

Melt the Cheese

In a small bowl, mix sour cream and lime juice until smooth. Set aside.

Prepare the Crema

In a pot, combine carrots, jalapeños, white vinegar, garlic cloves, oregano, sugar, and salt. Bring to a boil, then reduce heat and simmer for about 10 minutes. Allow to cool before serving.

Make the Escabeche

Warm flour tortillas on a skillet. Fill each tortilla with the steak and vegetable mixture, drizzle with crema, and top with escabeche. Serve immediately.

Serve

Flank steak

Bell peppers (red, green, and yellow)

Onion

Olive oil

Garlic powder

Cumin

Chili powder

Salt

Black pepper

Shredded mexi-cheese blend

Sour cream

Lime juice

Carrots

Jalapeños

White vinegar

Garlic cloves

Oregano

Sugar

Flour tortillas

Chico

Our friends call this the 'sauce of life' | "Tex-mex style" yellow cheese dip accented with fresh pico de gallo; with our chile-dusted corn tortilla chips. Add Mexican chorizo or dry-aged ground beef.

Classic Queso

With chile adobo, agave, lime and queso cotija.

Half-Smashed Black Beans (V, GF)

Our charbroiled sweet potato fajitas with seasonally-inspired vegetables and poblano rajas, red rice pilaf, half-smashed black beans, mexi-cheese, and red chile velvet sauce.

Carmen (V)

Sliced poblanos, bell peppers, and onions grilled a la plancha with Mexican oregano and our signature Chuy Oust.

Poblano Rajas (VG, GF)

Seasoned with achiote, poblano, onion, and garlic.

Red Rice Pilaf (VG, GF)

Fresh greens, shaved apples & veggies, grilled pineapple, toasted pepitas and queso cotija; with agave-lime dressing. Add 1/4-pound of fajitas to your ensalada: Steak +$7.95, Chicken +$5.95, Shrimp +$15.75, Sweet potato +$12.75.

Ensalada (V, GF)

Make Chico Recipe in just 1h . Our charbroiled steak fajitas, melted mexi-cheese, crema, and spicy house escabeche.

Chico Recipe

Ingredients

Fajitas

Mexi-Cheese

Crema

Escabeche

Tortillas

Method

Fajitas Preparation

Marinate the Steak

Cook the Steak

Sauté the Vegetables

Cheese and Crema

Melt the Cheese

Prepare the Crema

Escabeche Preparation

Make the Escabeche

Assemble Fajitas

Serve

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