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

Fajitas Mexicanas Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Fajitas Mexicanas Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb flank steak (or skirt steak); 3 tbsp fresh lime juice; 2 tbsp olive oil; 3 count garlic cloves, minced; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp dried oregano (preferably Mexican); 1 tsp salt; 1 tsp black pepper; 1 count red bell pepper, thinly sliced; 1 count green bell pepper, thinly sliced; 1 count yellow onion, thinly sliced (about 1 large); 1 count jalapeño, thinly sliced (optional, seeds removed for less heat); 2 tbsp vegetable oil (or additional olive oil); 1 tsp salt (for vegetables); 0.5 tsp black pepper (for vegetables); 6 count flour tortillas (6–8), warmed; 0.25 cup fresh cilantro, chopped; 4 count lime wedges; 0.5 cup sour cream or Mexican crema; 1 cup shredded cheddar or Monterey Jack cheese; 0.5 cup salsa (store-bought or homemade); 0.25 cup pickled jalapeños (optional)

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time50m

Serves4

Make Fajitas Mexicanas Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinated Meat

1 lb flank steak (or skirt steak)

3 tbsp Fresh lime juice

2 tbsp olive oil

3 count Garlic cloves, minced

1 tsp Ground cumin

1 tsp Chili powder

1 tsp Smoked paprika

1 tsp dried oregano (preferably Mexican)

1 tsp Celtic sea salt

1 tsp black pepper

Vegetables & Peppers

1 count red bell pepper, thinly sliced

1 count green bell pepper, thinly sliced

1 count yellow onion, thinly sliced (about 1 large)

1 count jalapeño, thinly sliced (optional, seeds removed for less heat)

2 tbsp vegetable oil (or additional olive oil)

1 tsp salt (for vegetables)

1/2 tsp black pepper (for vegetables)

To Serve

6 count flour tortillas (6–8), warmed

1/4 cup Fresh cilantro, chopped

4 count Lime wedges

1/2 cup sour cream or Mexican crema

1 cup shredded cheddar or Monterey Jack cheese

1/2 cup salsa (store-bought or homemade)

1/4 cup pickled jalapeños (optional)

Method

Marinated Meat

Prepare and marinate

Pat the steak dry with paper towels. In a shallow dish or zip-top bag combine lime juice, 2 tbsp olive oil, minced garlic, cumin, chili powder, smoked paprika, dried oregano, 1 tsp salt and 1 tsp black pepper. Add the steak, turning to coat thoroughly. Seal and refrigerate for at least 30 minutes and up to 4 hours (longer will increase tenderness and flavor). If short on time, marinate 15–20 minutes.

Bring to room temperature

Remove the steak from the fridge 20–30 minutes before cooking so it comes closer to room temperature; this promotes even cooking.

Cook the steak

Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot (2–3 minutes). Add a thin film of oil if pan is dry. Remove steak from marinade, letting excess drip off. Place steak in hot pan and sear without moving for 3–4 minutes to develop a brown crust. Flip and cook another 3–4 minutes for medium-rare (internal 130–135°F / 54–57°C); adjust time for desired doneness. For thinner skirt or flank, reduce time accordingly. Transfer steak to a cutting board and let rest 8–10 minutes, tented loosely with foil.

Slice the steak

After resting, slice the steak thinly against the grain into 1/4-inch strips. Keep warm while you cook the vegetables.

Vegetables & Peppers

Preheat pan and prepare vegetables

Using the same skillet or a second large skillet, heat 2 tbsp vegetable oil over medium-high heat until shimmering. Add the sliced onions and peppers and the sliced jalapeño if using. Sprinkle with 1 tsp salt and 1/2 tsp black pepper.

Sauté vegetables

Cook, stirring occasionally, until peppers are tender-crisp and onions are caramelized in spots, about 6–8 minutes. If vegetables begin to brown too quickly, reduce heat slightly. Taste and adjust seasoning with a pinch more salt or a squeeze of lime if desired.

Combine with steak (optional finishing)

If you prefer the steak reheated with the vegetables, add the sliced steak back to the skillet for 1–2 minutes, tossing to combine and warm through. This also lets the meat pick up extra flavor from the pan juices.

To Serve

Warm tortillas

Warm tortillas in a dry skillet over medium heat for 20–30 seconds per side, or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes, or microwave covered with a damp paper towel for 30–45 seconds until pliable.

Assemble fajitas

Place warm tortilla on a plate. Add a portion of sliced steak, a generous spoonful of sautéed peppers and onions, a dollop of sour cream or crema, a sprinkle of shredded cheese, and chopped cilantro. Add salsa and a squeeze of lime. Repeat for remaining tortillas.

Serving suggestions

Serve immediately with extra lime wedges, salsa, pickled jalapeños and rice or refried beans on the side. Leftover meat and vegetables keep refrigerated up to 3 days; reheat gently to avoid overcooking the steak.