Lupe Tortilla Fajita Recipe
This Lupe Tortilla fajita recipe is the perfect way to bring the bold flavors of Tex-Mex right into your home. With marinated skirt or flank steak, charred bell peppers, and crispy onions, these fajitas are a flavorful hit. Serve with warm flour tortillas and toppings like guacamole, sour cream, and pico de gallo for a complete meal. Simple, quick, and packed with flavor, it's a meal the whole family will love!
Ingredients
- 2 lbs beef skirt steak or flank steak
- ¼ cup fresh lime juice
- 2 tablespoons olive oil
- 2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon paprika
- 2 large bell peppers mixed colors, sliced
- 1 large white onion sliced
- 2 tablespoons vegetable oil
- 8-10 flour tortillas
ForTableside Guacamole
- 3 ripe avocados
- 1 jalapeño finely diced
- ¼ cup diced white onion
- 2 tablespoons fresh lime juice
- ¼ cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Prepare the Marinade: In a large mixing bowl, whisk together fresh lime juice, olive oil, black pepper, garlic powder, onion powder, cumin, salt, and paprika. This mixture will create a flavorful base that tenderizes and adds depth to the beef.
- Marinate the Meat: Slice the skirt steak or flank steak against the grain into ¼-inch strips. Add the steak to the marinade, ensuring all pieces are evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
- Prepare the Vegetables: While the meat marinates, slice the bell peppers and onion into strips. Make sure the slices are uniform so they cook evenly. Set aside.
- Make the Tableside Guacamole: Score the avocados in a crosshatch pattern and scoop the flesh into a bowl. Add finely diced jalapeño, onion, lime juice, and cilantro. Mash with a fork or masher, leaving some chunks for texture. Season with salt and pepper to taste.
- Cook the Fajitas: Heat a cast-iron skillet over high heat until smoking hot. Remove the marinated steak from the fridge and cook in batches for about 2-3 minutes per side, or until browned and cooked to your desired level of doneness. Remove the steak and set it aside to rest.
- Cook the Vegetables: In the same skillet, add a tablespoon of vegetable oil. Add the bell peppers and onion, cooking for about 4-5 minutes, or until they are slightly charred but still crisp.
- Serve the Fajitas: Once the veggies are ready, return the cooked steak to the skillet for a final sizzle. Serve immediately with warm flour tortillas and your choice of toppings like guacamole, sour cream, shredded cheese, pico de gallo, and fresh lime wedges.
Video
Notes
- Marinate the beef overnight for the best flavor.
- You can customize the fajitas with your choice of toppings like guacamole, sour cream, and pico de gallo.
- This recipe serves 4-6 people, making it perfect for family dinners or gatherings.
- For a vegetarian version, replace the beef with grilled vegetables or plant-based proteins.