Cholula Fajitas Recipe

make marinade

In a large bowl whisk together 1/2 cup fresh lime juice, 1/4 cup olive oil, 3 tbsp Cholula, 2 tbsp soy sauce, 3 tbsp minced garlic, 2 tsp ground cumin, 1 tsp smoked paprika, 1.5 tsp kosher salt and 1 tsp black pepper until combined.

marinate proteins

Place the trimmed flank steak and chicken thighs in separate zip-top bags or shallow dishes. Pour half the marinade over the steak and the other half over the chicken, massaging to coat. Refrigerate at least 1 hour or up to 6 hours (longer for more flavor). Remove from fridge 20 minutes before grilling to come toward room temperature.

grill

Preheat a grill to high with a hot mesquite plank or with mesquite wood chips for smoke. Oil the grates. For steak: grill over high heat 4-6 minutes per side for medium-rare (internal 130-135°F), adjust time for thickness; rest 8 minutes and slice thinly against the grain. For chicken: grill 5-7 minutes per side until internal temperature reaches 165°F, rest 5 minutes and slice into strips.

While the meat marinates or rests, heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Add 2 tbsp vegetable oil and the sliced peppers and onions. Season with 1 tsp salt and 1/2 tsp black pepper. Sauté, stirring occasionally, until the vegetables are nicely charred at the edges and tender, about 8–10 minutes. Toward the end, if desired, add a splash (1 tbsp) of the reserved marinade (uncooked) to boost flavor—do not add raw chicken juices. Keep warm until serving.

In a small bowl whisk together 1 cup sour cream, 1/2 cup Mexican crema (or additional sour cream), 3 tbsp Cholula hot sauce and 1 tbsp lime zest. Season with 1/4 tsp salt and taste; add more Cholula or lime to preference. Chill until ready to drizzle over fajitas.

guacamole

Halve and pit the 3 avocados and scoop flesh into a bowl. Add 2 tbsp fresh lime juice, 2 tbsp finely chopped cilantro, 1/2 minced jalapeño (optional) and 1/2 tsp salt. Mash to desired consistency with a fork. Cover with plastic touching surface or refrigerate until serving.

pico de gallo

Combine the 2 diced Roma tomatoes, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, 1 tbsp fresh lime juice and 1/4 tsp kosher salt in a bowl. Mix and let sit 10 minutes to meld flavors, then refrigerate until serving.

warm tortillas

Heat a dry skillet or comal over medium-high heat. Brush tortillas lightly with melted butter or oil on both sides (optional). Warm each tortilla 20–30 seconds per side until pliable and slightly charred spots appear. Keep wrapped in a clean towel to retain heat.

Mexican rice

Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add 1/2 cup diced onion and 1 tsp minced garlic; sauté until translucent, about 2 minutes. Add 2 cups long-grain rice and stir to coat and lightly toast for 2–3 minutes. Add 1/2 cup tomato sauce, 4 cups chicken broth and 1 tsp salt. Bring to a boil, reduce to low, cover and simmer until rice is tender and liquid absorbed, about 18–20 minutes. Remove from heat and let rest 5 minutes; fluff with a fork.

frijoles a la charra

In a skillet over medium heat cook 4 oz diced bacon until it renders fat and is crisping. Add 1/2 cup diced onion and cook until softened, 3–4 minutes. Stir in 1 tsp minced garlic and 1/2 cup diced tomato and cook 1–2 minutes. Add 3 cups cooked or canned pinto beans and 1/2 cup chicken broth (or water). Simmer gently 6–8 minutes to heat and thicken slightly. Stir in 1 tbsp chopped cilantro and season with 1/2 tsp salt and pepper to taste. Keep warm until serving.

Arrange sliced steak and chicken on a warmed platter. Spoon sautéed peppers and onions alongside the meats.

Place warm tortillas, Cholula crema, guacamole, pico de gallo, shredded cheese, extra sour cream and lime wedges in separate bowls for guests to build their fajitas.

To serve: warm a tortilla, add a few strips of steak or chicken, top with peppers and onions, drizzle with Cholula crema, add a dollop of guacamole and pico, sprinkle cheese and finish with a squeeze of lime and extra Cholula if desired. Serve alongside Mexican rice and frijoles a la charra.

Leftovers: store components separately in airtight containers in the refrigerator for up to 3 days. Reheat meats gently to avoid drying.