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Restaurants›El Chaparro Mexican Bar & Grill - Spring›El Chaparro Fajitas Recipe

El Chaparro Fajitas Recipe

Name: El Chaparro Mexican Bar & Grill - Springs El Chaparro Fajitas Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 0.25 cups olive oil; 3 tbs fresh lime juice; 2 tbs soy sauce; 2 tsp ground cumin; 1.5 tsp chili powder; 1 tsp smoked paprika; 4 cloves garlic, minced; 0.5 tsp ground black pepper; 1 tsp kosher salt; 0.25 tsp crushed red pepper flakes; 1 tsp honey; 1.5 lbs skirt steak or flank steak, thinly sliced against the grain; 1 lbs boneless chicken thighs, trimmed and thinly sliced; 1 large yellow onion, thinly sliced; 1 large red bell pepper, seeded and thinly sliced; 1 large green bell pepper, seeded and thinly sliced; 1 large poblano pepper, seeded and thinly sliced; 8 count flour tortillas (6–8, 8-inch); 0.25 cups fresh cilantro, chopped; 4 count lime wedges; 0.5 cups sour cream or Mexican crema; 1 cups shredded cheddar or queso Oaxaca; 0.25 cups pickled jalapeños (optional); 2 tbs vegetable oil (for high-heat cooking); 1 tbs unsalted butter

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time1h

Serves4

Make El Chaparro Fajitas Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Seasoning

1/4 cups olive oil

3 tbs Fresh lime juice

2 tbs Aged soy sauce

2 tsp Ground cumin

1 1/2 tsp Chili powder

1 tsp Smoked paprika

4 cloves Garlic, minced

1/2 tsp ground black pepper

1 tsp kosher salt

1/4 tsp Crushed red pepper flakes

1 tsp Honey

Proteins

1 1/2 lbs skirt steak or flank steak, thinly sliced against the grain

1 lbs boneless chicken thighs, trimmed and thinly sliced

Vegetables

1 large yellow onion, thinly sliced

1 large red bell pepper, seeded and thinly sliced

1 large green bell pepper, seeded and thinly sliced

1 large poblano pepper, seeded and thinly sliced

To Serve

8 count flour tortillas (6–8, 8-inch)

1/4 cups Fresh cilantro, chopped

4 count Lime wedges

1/2 cups sour cream or Mexican crema

1 cups shredded cheddar or queso Oaxaca

1/4 cups pickled jalapeños (optional)

Cooking & Finishing

2 tbs vegetable oil (for high-heat cooking)

1 tbs Unsalted butter

Method

Marinade & Prep

Make the marinade

In a medium bowl whisk together olive oil, lime juice, soy sauce, ground cumin, chili powder, smoked paprika, minced garlic, black pepper, kosher salt, crushed red pepper flakes and honey until combined.

Divide the marinade: place the sliced steak in one shallow dish and the sliced chicken in another. Pour about two-thirds of the marinade over the steak and the remaining third over the chicken, massaging to coat. Reserve any leftover marinade in the bowl (do not use leftover marinade raw later).

Cover both dishes and refrigerate at least 30 minutes and up to 4 hours. While proteins marinate, slice the onion and peppers and chop cilantro; keep vegetables refrigerated.

Cooking Proteins

Remove the steak and chicken from fridge 20 minutes before cooking to come closer to room temperature for even searing.

Cook the steak

Heat a large heavy skillet or cast-iron pan over high heat until smoking hot. Add 1 tablespoon vegetable oil. Working in one batch (do not crowd), add the marinated steak strips in a single layer and sear without moving for 1.5–2 minutes to get a good char. Stir and continue cooking another 1–2 minutes until cooked to medium-rare/medium (internal temp ~130–140°F / 54–60°C). Transfer steak to a plate and tent with foil to rest.

Cook the chicken

Add remaining 1 tablespoon vegetable oil to the hot pan. Add the marinated chicken in a single layer and cook 3–4 minutes per side until cooked through and lightly charred (internal temp 165°F / 74°C). Transfer chicken to the plate with steak and tent with foil.

Vegetables & Finish

Wipe the pan clean if there are burnt bits, then return it to medium-high heat. Add the unsalted butter and a splash of oil to raise smoke point. Add the sliced onions and cook 2–3 minutes until starting to soften.

Add the sliced bell peppers and poblano. Season lightly with a pinch of kosher salt and cook, stirring occasionally, until vegetables are softened and slightly charred at edges, about 6–8 minutes. If desired, add 1–2 tablespoons of the reserved marinade to the vegetables for extra flavor, and cook 1 minute to reduce (ensure marinade has been briefly brought to a boil if added).

Return the cooked steak and chicken to the pan with the vegetables, toss to combine and warm through for 1–2 minutes. Taste and adjust seasoning with a pinch of salt or a squeeze of lime if needed.

Assemble & Serve

Warm the flour tortillas: wrap in foil and place in a 300°F (150°C) oven for 8–10 minutes, or heat individually on a dry skillet for 20–30 seconds per side until pliable.

Slice the combined meat strips into bite-sized pieces if desired. Place a portion of meat and vegetables onto each warm tortilla.

Top with shredded cheese, a dollop of sour cream or crema, chopped cilantro, pickled jalapeños if using and a squeeze of lime. Serve immediately with extra lime wedges on the side.