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Restaurants›Taco Libre North St. Augustine›Fajita Burrito Recipe

Fajita Burrito Recipe

Name: Taco Libre North St. Augustines Fajita Burrito Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs (or skirt steak/sliced beef); 2 tbs olive oil; 2 tbs lime juice; 2 garlic cloves, minced; 1 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp dried oregano; 1 tsp kosher salt; 0.5 tsp black pepper; 1 red bell pepper, sliced into 1/2" strips; 1 yellow or orange bell pepper, sliced into 1/2" strips; 1 large onion, thinly sliced (yellow or sweet); 1 tbs olive oil (for vegetables); 0.5 tsp salt (for vegetables); 0.25 tsp black pepper (for vegetables); 4 large flour tortillas; 2 cups cooked long-grain rice or cilantro-lime rice; 1 cup black beans, rinsed and drained (optional); 1 cup shredded cheddar or Monterey Jack cheese; 0.5 cup sour cream or Mexican crema; 0.25 cup fresh cilantro, chopped; 2 lime wedges; 2 tbsp pickled jalapeños (optional); 0.5 cup salsa (mild or hot); 1 tsp butter or oil for toasting tortillas

Inspired by Taco Libre North St. Augustine

Time45m

Serves4

Make Fajita Burrito Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Protein & Marinade

1 lb boneless skinless chicken thighs (or skirt steak/sliced beef)

2 tbs olive oil

2 tbs ReaLime juice

2 Garlic cloves, minced

1 tsp Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1/2 tsp Dried oregano

1 tsp kosher salt

1/2 tsp black pepper

Vegetables (Fajita Vegetables)

1 red bell pepper, sliced into 1/2" strips

1 yellow or orange bell pepper, sliced into 1/2" strips

1 large onion, thinly sliced (yellow or sweet)

1 tbs olive oil (for vegetables)

1/2 tsp salt (for vegetables)

1/4 tsp black pepper (for vegetables)

Toppings & Fillings

4 large flour tortillas

2 cups cooked long-grain rice or cilantro-lime rice

1 cup black beans, rinsed and drained (optional)

1 cup shredded cheddar or Monterey Jack cheese

1/2 cup sour cream or Mexican crema

1/4 cup Fresh cilantro, chopped

2 Lime wedges

2 tbsp pickled jalapeños (optional)

1/2 cup salsa (mild or hot)

Pan & Finishing

1 tsp butter or oil for toasting tortillas

Method

Protein & Marinade

Prepare and marinate protein

Trim excess fat from the chicken thighs (or slice steak thinly across the grain into strips). Place the protein in a bowl. Add 2 tbs olive oil, 2 tbs lime juice, minced garlic, chili powder, cumin, smoked paprika, oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Toss to coat thoroughly. Marinate at room temperature for 15–20 minutes or refrigerate for 30 minutes to 2 hours for more flavor.

Cook protein

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add a thin film of oil if the marinade doesn’t provide enough. Add the chicken (or steak) in a single layer without overcrowding. Cook chicken 4–5 minutes per side until internal temperature reaches 165°F (74°C) or steak 2–3 minutes per side for medium (adjust to preference), stirring/turning as needed to get nice charred edges. Remove from pan, let rest 5 minutes, then slice chicken into 1/2" strips if left whole. Keep warm.

Vegetables (Fajita Vegetables)

Cook peppers and onions

While protein rests (or in a second skillet), return the same hot pan to medium-high heat. Add 1 tbsp olive oil, then add sliced onions and peppers. Sprinkle 1/2 tsp salt and 1/4 tsp black pepper. Sauté, stirring occasionally, until vegetables are softened and slightly charred at the edges, about 6–8 minutes. For a quicker char, increase heat to high for the last 1–2 minutes. Remove from pan and keep warm.

Toppings & Fillings

Warm tortillas and assemble components

Warm tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in damp paper towel and microwave 20–30 seconds until pliable. Spread ~1/8 cup sour cream (or crema) on the center of each tortilla if desired. Divide 1/2 cup cooked rice among the 4 tortillas, spreading a line down the center. Top rice with ~1/4 cup black beans each (if using), a generous portion of sliced cooked chicken/steak (about 4 oz per burrito), and a heaping 1/4–1/3 cup sautéed peppers and onions. Sprinkle ~1/4 cup shredded cheese on top of the hot filling so it melts slightly. Add salsa, pickled jalapeños to taste and a sprinkle of chopped cilantro. Squeeze a little lime juice over the filling.

Fold burrito

Fold the sides of the tortilla over the filling, then fold up the bottom and roll tightly toward the top to form a sealed burrito. Tuck the edges as you roll to keep contents compact.

Pan & Finishing

Toast burrito (optional)

Heat a large skillet or griddle over medium heat and add 1 tsp butter or oil. Place burrito seam-side down and toast 1–2 minutes per side until golden brown and crisp, pressing gently with a spatula. This seals the burrito and adds texture. Repeat with remaining burritos.

Serve

Cut burritos in half if desired. Serve immediately with extra lime wedges, salsa, sour cream and cilantro on the side.