Acapulco Fajita Recipe

Marinate steak

In a shallow dish or zip-top bag combine lime juice, orange juice, olive oil, soy sauce, minced garlic, chili powder, cumin, paprika, salt and black pepper. Add the flank steak, turning to coat thoroughly. Marinate in the refrigerator for 30 minutes to 2 hours (at least 30 minutes for flavor, up to 2 hours to avoid breakdown).

Cook steak

Remove steak from marinade and let come to room temperature for 10 minutes; discard marinade. Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tablespoon vegetable oil and sear steak 3-5 minutes per side for medium-rare to medium (thinner cuts will cook faster). Internal temp ~130-140°F (54-60°C). Transfer to a cutting board and rest 8-10 minutes.

Slice steak

Slice the rested steak thinly across the grain into 1/4-inch strips. Keep warm.

Prepare vegetables

While steak rests, slice onion into 1/4-inch half-moons. Seed and slice bell peppers into 1/4-inch strips. Dice roma tomatoes into medium pieces. If using nopal (cactus) paddles, ensure they are cleaned; slice or dice into 1/2-inch pieces.

Cook cactus (if raw)

Heat 1 teaspoon oil in a skillet over medium-high heat. Add diced nopal and a pinch of salt; sauté 4-6 minutes until tender and the mucilaginous liquid reduces. Remove and set aside.

Sauté vegetables

In the same large skillet, add remaining 1 tablespoon oil and heat over medium-high. Add sliced onions and peppers; season with 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until vegetables are softened and slightly charred, 6-8 minutes. Add diced tomatoes and cooked cactus to the skillet and toss 1-2 minutes to warm and combine. Taste and adjust seasoning.

Combine with steak

Add sliced steak back to the pan with the vegetables and toss just to rewarm and integrate flavors, 1 minute. Remove from heat and keep covered until serving.

Halve and pit the avocados; scoop flesh into a bowl and mash lightly with a fork so texture remains chunky. Add halved cherry tomatoes (or diced roma), finely diced red onion, chopped cilantro, lime juice, olive oil, salt and pepper. Gently fold to combine. Taste and adjust acidity/salt. Transfer to a small serving bowl and chill briefly or serve at room temperature.

In a medium saucepan over medium heat cook diced bacon until fat renders and bacon is starting to brown, about 4-5 minutes. Add the diced onion and cook until translucent, 3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in the diced tomato and optional chopped chipotle; cook 1-2 minutes. Add the cooked pinto beans and broth. Bring to a simmer and cook 5-7 minutes, breaking some beans with the back of a spoon for a creamier texture. Stir in chopped cilantro and season with salt and pepper to taste. Keep warm until serving.

Warm tortillas in a dry skillet or wrapped in foil in a low oven (300°F / 150°C) for 5-10 minutes. Arrange warmed tortillas, steak-and-vegetable mixture, guacamole salad and charro beans on a platter or serve family-style.

To assemble fajitas: place a few strips of steak and vegetables on a warm tortilla, top with a spoonful of guacamole salad and a sprinkle of cilantro leaves. Serve with lime wedges and charro beans on the side.