Description
A Tex-Mex favorite spiced fajita meat with sweet veggies wrapped in a warm tortilla.
Ingredients
Scale
Marinade
- 4 Tbl lime juice or 2 limes, juiced
- 1/2 cup orange juice
- 3 Tbl fresh cilantro, chopped
- 2 Tbl garlic, minced
- 1 tsp worcestershire sauce
- 1 tsp cumin
- 1 tsp cayenne pepper (add more if you want more kick)
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1/4 cup vegetable oil
- 2 diced jalapenos (optional for extra spice)
Meat
- 2 pounds skirt/flank steak (approx 1 whole steak)
- or 2 pounds boneless chicken breast (approx 3 large breasts)
Veggies
- 1 large yellow onion, sliced
- 1 red pepper, sliced
- 2 green peppers, sliced
For Assembly
- 20–30 Tortillas
- sour cream
- cheese
- lettuce
- pico de gallo (optional)
- guacamole (optional)
- salsa (optional)
Instructions
- Whisk marinade ingredients together in a large bowl.
- Peel off the fatty membrane from the steak if it has been left by the butcher. Put the meat (whole) in a plastic bag and pour the marinade over top. Squish it around ensuring the meat is all covered. (If doing multiple type meats, put each meat in a separate plastic bag.) Marinate in the fridge for at least 3 hours flipping a few times to ensure coverage. I prefer chicken at about 24 hours of marination and steak at about 10 hours of marination, but don’t allow the steak to go more than 10 hours or so because the citric acid will eat away too much of the fatty tissue.
- Bring the steak to room temperature and slice it perpendicular to the grain into 4-5 inch wide strips. This will make it more tender and easy to work with on the grill. The chicken should not be brought to room temp first.
- Heat a charcoal grill or cast iron grill pan to high heat and baste with a bit of canola oil.
- Add marinated meat to the pan or grill and grill meat until cooked to desired doneness. Chicken will take 4-6 minutes per side on a stove, 2-3 min per side on a grill (150 internal temp), steak will be medium at 3-4 minutes per side on a stove, 1-2 min per side on a grill (130 internal temp). Cooking times will vary. The meat will smoke quite a bit, so be sure to have adequate ventilation if cooking indoors. Set meat aside, tent with foil, and allow it to rest for at least 10-15 minutes.
- While meat rests, add a bit of canola oil to the pan, or grab a cast iron skillet for the grill and add in the onion and pepper strips tossing lightly to coat. Cook on medium-high heat until the edges are a bit charred and veggies are softened, but not mushy. About 5 minutes. You can add the resting juices from the meat to the veggies while they cook for added flavor.
- Once meat has adequately rested, slice chicken into fajita strips lengthwise along the breast and at a 45 degree vertical angle to the cutting board. This will give you the most tender fajita strip. Steak strips should be sliced at a 45 degree angle to the grain of the meat.
- Warm a stack of tortillas in a 200 degree oven for 2-3 minutes.
- Serve meat and veggies wrapped in a tortilla with cheese, sour cream, guac/pico, and lettuce. Add a side of rice and re-fried beans for a complete Mexican meal.
Notes
- Leftover fajita meat can be stored in the fridge for up to 5 days or frozen for up to 6 months.
Nutrition
- Serving Size: 8