Fajitas El Patron Recipe

Prepare marinade

In a large bowl combine 4 tbs olive oil, 3 tbs fresh lime juice, 2 tbs orange juice, minced garlic, 2 tsp ground cumin, 2 tsp chili powder, 1 tsp smoked paprika, 1 tsp dried oregano, 2 tsp kosher salt, 1 tsp black pepper and 1 tbs finely chopped chipotle in adobo (optional). Whisk until emulsified.

Portion and marinate

Slice the flank steak thinly across the grain into 1/4–1/2" strips. Trim excess fat from chicken thighs and either leave whole (for slicing after cooking) or butterfly into thinner pieces. Place steak, chicken and shrimp into separate bowls or one large zip-top bag and pour marinade over them. Gently massage so all pieces are coated. Refrigerate: shrimp 15–30 minutes (no longer to avoid texture change); chicken and steak 30 minutes to 2 hours (up to 4 hours is fine).

Bring to room temperature

About 20–30 minutes before grilling, remove proteins from the fridge so they come closer to room temperature for even cooking. Reserve any excess marinade to brush on while grilling (do not reuse marinade that touched raw protein unless boiled).

Prepare vegetables

Slice the red and green bell peppers and the yellow onion into 1/2" strips. Toss in a bowl with 2 tbs olive oil, 1 tsp salt and 1 tsp black pepper until evenly coated.

Preheat cast-iron skillet or grill

Heat a large cast-iron skillet (or heavy grill pan) over medium-high to high heat until very hot — about 5–7 minutes. If using an outdoor grill, preheat to high and oil grates. A hot cast-iron skillet will develop a good sear and sizzle for fajitas.

Cook vegetables

Add 1 tbs olive oil to the hot skillet and add the peppers and onions in an even layer. Sear without overcrowding for 3–4 minutes until bottom edges are browned, then stir and continue cooking 3–5 minutes until softened and lightly charred. Transfer vegetables to one side of the skillet or to a warm plate. Keep skillet hot.

Finish and garnish

When proteins are cooked (see next section), arrange sliced steak, chicken, shrimp and vegetables on the cast-iron skillet for serving. Sprinkle chopped cilantro and place lime wedges alongside. Serve immediately with warmed tortillas and desired accompaniments.

Sear steak

Increase heat to high. Add a thin film (about 1 tbs) of oil to the hot skillet. Shake off excess marinade from steak strips and add them in a single layer (don't overcrowd — cook in batches if needed). Sear without moving for 1–2 minutes to develop char, toss and cook another 1–2 minutes until medium-rare to medium (internal temp ~130–140°F / 54–60°C). Remove steak to a cutting board and let rest 5 minutes before slicing thinly across the grain if you haven't already sliced thinly.

Cook chicken

Add another 1 tbs oil to the skillet if dry. Place chicken thighs (or pieces) in the hot pan. Sear 4–5 minutes per side depending on thickness, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes and slice into strips.

Cook shrimp

Shrimp cook quickly. Add a small amount of oil or butter to the skillet and add shrimp in a single layer. Cook 1–2 minutes per side until opaque and slightly charred at the edges. Remove immediately to avoid overcooking.

Warm tortillas and assemble

Warm flour tortillas on the grill or in a dry skillet for 20–30 seconds per side or wrapped in foil in a 300°F oven for 10 minutes. On the hot cast-iron skillet, arrange sliced steak, chicken and shrimp next to the peppers and onions. Provide warmed tortillas, lime wedges, sour cream or crema, pico de gallo, and cheese on the side so guests can assemble their fajitas.

Serve immediately: present the sizzling cast-iron skillet at the table (on a trivet) so everyone can build fresh fajitas. Squeeze lime over the proteins and vegetables to brighten flavors.