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Restaurants›El Chaparro Mexican Bar & Grill - Spring›Fajitas (one | Two | Three) Recipe

Fajitas (one | Two | Three) Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Fajitas (One | Two | Three) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb flank steak (thinly sliced) or chicken breast (thinly sliced) or half-and-half; 3 tbs vegetable oil; 3 tbs lime juice (fresh); 2 tbs soy sauce; 1 tbs worcestershire sauce; 3 cloves garlic (minced); 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp chili powder; 1 tsp dried oregano; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp optional: crushed red pepper; 1 large yellow onion (julienned); 1 large red bell pepper (sliced into strips); 1 large green bell pepper (sliced into strips); 2 tbs olive oil; 1 tsp salt; 0.5 tsp black pepper; 1 cup pico de gallo (fresh); 1 cup guacamole; 4 pieces lime wedges; 0.25 cup fresh cilantro (chopped); 0.5 cup sour cream; 1 cup shredded cheddar or Mexican cheese blend; 8 pieces flour tortillas (8-inch); 1 tbs butter or oil for warming tortillas

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time1h

Serves4

Your choice of beef, chicken or combo Our famous fajita meat marinated in our secret recipe, served with pico de gallo & guacamole.

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Ingredients

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Protein & Marinade

1 lb flank steak (thinly sliced) or chicken breast (thinly sliced) or half-and-half

3 tbs Tuscany sunflower oil

3 tbs lime juice (fresh)

2 tbs Aged soy sauce

1 tbs Original Worcestershire Sauce

3 cloves Garlic (minced)

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Chili powder

1 tsp Dried oregano

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp optional: crushed red pepper

Vegetables & Sides

1 large yellow onion (julienned)

1 large red bell pepper (sliced into strips)

1 large green bell pepper (sliced into strips)

2 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

Toppings & Condiments

1 cup pico de gallo (fresh)

1 cup Guacamole

4 pieces Lime wedges

1/4 cup fresh cilantro (chopped)

1/2 cup Sour cream

1 cup shredded cheddar or Mexican cheese blend

Tortillas & Serving

8 pieces flour tortillas (8-inch)

1 tbs butter or oil for warming tortillas

Method

Protein & Marinade

Prep and marinate

Slice the chosen protein (beef, chicken, or a half-and-half combo) thinly across the grain into 1/4-inch strips. In a bowl, whisk together vegetable oil, lime juice, soy sauce, Worcestershire sauce, minced garlic, ground cumin, smoked paprika, chili powder, dried oregano, kosher salt, black pepper and optional crushed red pepper. Add the sliced meat and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2 hours (up to 6 hours) for best flavor.

Bring to room temperature

About 20 minutes before cooking, remove the marinated meat from the fridge to take the chill off so it cooks evenly.

Vegetables & Sides

While the meat marinates, prepare vegetables. Heat 1 tablespoon olive oil in a large cast-iron skillet or heavy sauté pan over medium-high heat. Add the julienned onion and sliced bell peppers, season with 1 teaspoon salt and 1/2 teaspoon black pepper, and sauté, stirring occasionally, until softened and slightly charred, about 6–8 minutes. Transfer vegetables to a plate and keep warm.

Cooking Protein

Wipe the skillet clean if needed, then increase heat to high and add the remaining 1 tablespoon olive oil. Working in batches to avoid crowding, add the marinated meat in a single layer. Sear without stirring for 1 minute to develop char, then toss and continue to cook until cooked through and nicely browned (beef 3–5 minutes depending on thickness; chicken 5–7 minutes). If cooking a combo, sear beef first briefly then add chicken and finish together if timing requires. Return vegetables to the skillet during the last minute to warm and mingle flavors. Taste and adjust seasoning with additional salt and pepper if needed.

Tortillas & Assembly

Warm tortillas: heat a clean skillet over medium heat and warm tortillas 20–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 10 minutes. Brush with butter or a little oil if desired.

Assemble fajitas: place warmed tortilla on a plate, add a portion of the cooked meat and peppers, then top with pico de gallo, a spoonful of guacamole, a sprinkle of shredded cheese, a dollop of sour cream, and chopped cilantro. Serve with lime wedges to squeeze over the top.

Serving suggestions: provide extra pico, guacamole, and tortillas at the table so diners can build their own. Leftover cooked meat keeps 2–3 days refrigerated and reheats well in a skillet.