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Fajita Recipe

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Doest anyone have a good recipe for beef fajitas? Ive tried 6 ways to sunday and cant seen to get them to taste good. Im looking for something that will taste like the fajitas at a maude's or a flores or one of the other good mexican places in town

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  1. This probably sounds pretty blah, but the HEB brand pre-marinated fajita meats taste pretty dang good. Of course, we grill them while we're at anchor on the sailboat on Lake Travis so maybe the atmosphere takes over. Still, worth a try

    1. I'd love an answer to this, too. As far as I can figure, it's onion, garlic, peppercorns and lime in the marinade then grilling on charcoal. I've been unable to make this work, though.

      1. I have two

        One is a Cuban mojo and the other is the same sans orange:

        1 Orange
        2 Limes
        6 Cloves of Garlic
        1 Jalapeno
        White Onion
        1tbl Paprika
        1tsp Cumin
        White Vinegar
        1/2c Olive Oil
        Dice up the first six ingredients (including the rind from the orange and limes) and toss them in a food processor. Add the paprika, cumin, and a splash of white vinegar. Blend and scrape. While the blade is running, pour in 1/2c of olive oil.

        Soak a skirt or flank steak for six hours, scrape everything off, and grill.

        1. I just marinate mine in fajita seasoning and zesty Italian dressing. Amazing end result.

          1. Mine's worcestershire, chopped roasted green chile, diced jalapeno, onion, garlic, pineapple juice, orange juice, lots of pepper, salt, cilantro, and fruity beer. (overnight, pat dry and resalt and pepper before grilling)

            I also take all the solids from the marinade and wrap them in aluminum and put them on the grill too.

            1. I've tried for years to perfect a recipe but this has turned out perfect.

              First trim your skirt steak and pierce both sides with a fork or a tenderizing gadget if you have one.

              In a blender mix:

              1 large or 2 small cans of chipotles
              1 bunch of cilantro
              4 cloves of garlic
              juice of 4 limes
              juice of 1 large orange
              1 teaspoon black pepper
              1 teaspoon salt
              1 teaspoon onion powder
              1 teaspoon cumin

              Vacuum seal the skirt steak and marinade. Marinate for 48 hours. Yes 48 hours.

              Grill over an extremely hot fire. If using charcoal, don't close the lid.

              They will be tender and pretty spicy.

              Only serve with homemade tortillas.

              1. Second on the mojo style marinade...mine's pretty easy to throw together with minimal mess and consistently good results.

                -Juice of two limes
                -Juice of one orange
                -3 chipotle peppers in adobo sauce, chopped (San Marcos brand, the La Costena brand tastes like BBQ sauce)
                -3-4 cloves garlic, smashed
                -1 tsp cumin - strongly prefer freshly ground!
                -1 shot silver tequila
                - Small handful cilantro
                - About 1/3 cup Olive oil (or a neutral flavored oil if you prefer)
                -A couple pinches salt

                I also add a bit of orange blossom honey sometimes, if the oranges are a little lacking.

                I generally marinate the skirt/flank steak for 3-4 hours. Also works for chicken (1-2 hours) and shrimp/fish (about 30 minutes).

                Grill on high or a hot fire until medium rare or desired doneness, rest it while cooking your peppers and onions. I typically pour off the juice from the meat into the veggies at the end.

                Be careful to cut it thinly against the grain, and don't forget to heat up some good tortillas on the grill.

                I serve mine over top of the veggies in my cast iron skillet, with lime wedges and smashed avocado.

                2 Replies
                  1. re: Cinnamongrizzly

                    Here's another vote for H-E-B premarinated, but marinade additionally over night with a can of chipotles (smashed up) in abodo. The heat really seems to tenderize the tough meat, not to mention add more flavor.