Carnitas, Beef Or Chicken Fajitas Recipe

Prepare protein

If using beef, slice across the grain into thin strips about 1/4" thick. If using chicken thighs, trim any excess fat and slice into 1/2" strips. Pat the meat dry with paper towels.

Make the marinade

In a large bowl or resealable bag combine lime juice, orange juice, olive oil, soy sauce or Worcestershire, minced garlic, cumin, chili powder, smoked paprika, oregano, kosher salt, black pepper and optional chipotle/cayenne. Whisk to combine.

Marinate

Add the sliced meat to the marinade and toss to coat thoroughly. Cover and refrigerate 30 minutes to 2 hours. (If short on time, 15 minutes at room temperature will still impart flavor.)

Prep vegetables

While the meat marinates, peel and slice the onion into 1/4–1/2" strips. Core and seed the bell peppers and slice into 1/2" strips. Keep vegetables separate so they cook correctly.

Cook the meat (stovetop skillet method)

Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot (2–4 minutes). Add the tablespoon of vegetable oil and swirl. Remove meat from the marinade (let excess drip off) and add in a single layer - do not overcrowd. Sear without moving for 1–2 minutes to develop a crust, then toss and sear another 1–2 minutes until cooked through (beef will be medium-rare to medium depending on thickness; chicken should reach 165°F). Work in batches if necessary. Transfer cooked meat to a plate and tent with foil to rest.

Sauté vegetables

Reduce heat to medium-high and add a small drizzle of oil if skillet is dry. Add sliced onions and peppers, season with 1/2 tsp salt and 1/4 tsp pepper. Sauté, stirring occasionally, 4–6 minutes until softened and slightly charred at the edges but still with some bite. If you like your veggies softer, cook 2–3 minutes longer.

Combine meat and vegetables

Return the cooked meat to the skillet with the vegetables and toss together. Cook 1–2 minutes more so flavors meld and everything is hot. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lime juice as desired.

Warm tortillas

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

Assemble fajitas

Fill each warmed tortilla with a generous portion of the meat-and-pepper mixture. Top with chopped cilantro, a spoonful of sour cream or crema, sliced avocado or guacamole, shredded cheese if using, and a squeeze of lime. Serve immediately with extra lime wedges on the side.

Storage & Reheating

Store leftover meat and vegetables in an airtight container in the refrigerator up to 3–4 days. Reheat in a skillet over medium heat until warmed through (add a splash of water or citrus juice to prevent drying) or microwave covered until hot.