Lozano's Fajitas Recipe
Make Lozano's 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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Protein & Marinade
Vegetables & Sauté
Finishing & Assembly
Method
Protein & Marinade
- 1
Prepare proteins
Trim any excess fat from the flank steak and slice across the grain into 1/4–1/2-inch strips. Butterfly or halve the chicken breasts and cut into 1/4–1/2-inch strips so pieces are similar thickness to the steak for even cooking.
- 2
Make marinade
In a medium bowl combine olive oil (3 tbs), fresh lime juice (3 tbsp), orange juice (2 tbsp), minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, 1.5 tsp salt and 1/2 tsp black pepper. Whisk until emulsified.
- 3
Marinate
Place the sliced steak and chicken in a shallow dish or zip-top bag. Pour half the marinade over the steak and half over the chicken (reserve remaining marinade). Turn to coat, press out air if using a bag, and refrigerate 20–30 minutes (up to 2 hours). Do not marinate longer than 4 hours for best texture.
Vegetables & Sauté
- 4
Prep vegetables
While proteins marinate, slice the onion, red and green bell peppers into thin even strips so they cook quickly and uniformly.
- 5
Cook vegetables
Heat a large cast-iron skillet or heavy sauté pan over medium-high heat. Add 2 tbs olive oil for cooking. When oil is shimmering, add the sliced onions and sauté 2 minutes to soften. Add both bell peppers, sprinkle 1/2 tsp salt and 1/4 tsp black pepper, and continue to cook, stirring occasionally, until vegetables are tender-crisp and slightly charred at the edges, about 6–8 minutes. Transfer vegetables to a plate and keep warm. Wipe pan briefly with a paper towel if excess oil or browned bits risk burning.
Protein Sear & Finish
- 6
Sear steak
Return the skillet to high heat and add a drizzle of oil if needed. Add the marinated flank steak strips in a single layer, working in batches if necessary to avoid crowding. Sear without moving until browned, about 1.5–2 minutes per side depending on thickness. Remove seared steak to the plate with vegetables.
- 7
Cook chicken
Add a small splash of oil to the hot pan if it’s dry. Add the marinated chicken strips and cook, stirring occasionally, until cooked through and nicely browned, about 3–5 minutes depending on thickness. Use a thermometer if desired — chicken should reach 165°F (74°C). Return the steak to the pan with the chicken for 30 seconds to rewarm and mingle juices.
- 8
Combine with vegetables
Add the cooked onion and peppers back into the pan with the meats. Pour the reserved marinade into the pan and let it bubble and reduce for about 1 minute to gloss the mixture (ensure reserved marinade was not in contact with raw meat if you intend to reduce — alternatively discard reserved marinade and squeeze extra lime). Toss everything together so flavors combine. Taste and adjust seasoning with a pinch more salt or lime juice if needed.
Finishing & Assembly
- 9
- 10
Assemble fajitas
Divide the meat-and-vegetable mixture among the warm tortillas (about 2–3 oz filling per tortilla). Top with shredded cheese so it melts slightly from the hot filling, a dollop of sour cream or crema, chopped cilantro, and pickled jalapeños if using. Serve immediately with lime wedges on the side to squeeze over.
- 11
Serving suggestion & storage
Serve with rice, beans, or a simple salad. Leftovers keep in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet or oven to avoid drying out. Tortillas can be wrapped in foil and reheated with a little steam.
