Get ready to make some mouthwatering Traditional Tex-Mex Fajitas that will transport you straight to the heart of Texas. This recipe combines juicy skirt steak with vibrant bell peppers and onions, all wrapped in a warm flour tortilla. Perfect for family dinners or casual gatherings.
The star of this dish is the skirt steak, known for its intense beefy flavor and tender texture when cooked properly. The lime juice and orange juice in the marinade not only add a citrusy zing but also help tenderize the meat. A couple of cloves of garlic give a savory depth, while ground cumin and chili powder bring warmth and a hint of smokiness to the dish. A little salt and black pepper are essential for seasoning. For cooking, we use vegetable oil because it has a high smoke point, which is ideal for searing the meat. The onion and bell peppers add sweetness and texture, while flour tortillas provide the perfect soft wrap. Finally, a sprinkle of fresh cilantro adds a burst of freshness, and lime wedges offer an extra citrus kick when serving.
Pair your fajitas with a side of creamy guacamole or fresh pico de gallo. For a hearty meal, serve with Mexican rice and refried beans. A cold cerveza or a margarita wouldn't hurt either for that authentic Tex-Mex experience!
First, let's whip up a flavorful marinade. In a large bowl, mix together the lime juice, orange juice, minced garlic, ground cumin, chili powder, salt, and black pepper. Give it a good stir to make sure everything is well combined. Now, add the skirt steak to the marinade, ensuring it's completely coated. Cover the bowl and pop it in the fridge for at least an hour — this gives the flavors time to really seep into the meat.
When you're ready to cook, preheat your grill or a large skillet over medium-high heat. Add a tablespoon of vegetable oil and let it get nice and hot. Take the steak out of the marinade, letting any excess drip off, and place it on the grill. Cook it for about 3-4 minutes on each side, depending on how you like your steak done. Once it's cooked, remove it from the heat and let it rest for a good 5 minutes. This resting time is crucial as it allows the juices to redistribute, keeping your steak juicy.
While the steak is resting, let's get those veggies going. In the same skillet, add another tablespoon of vegetable oil. Toss in the sliced onion and bell peppers. Sauté them until they're soft and have a bit of char, which should take about 5-7 minutes. That slight char adds a wonderful smoky flavor to the fajitas.
Warm your flour tortillas either in a dry skillet or a microwave, just until they're soft and pliable. Now, it's time to put it all together. Slice the rested steak thinly against the grain — this ensures each bite is tender. Fill each tortilla with a few slices of steak, a generous helping of the sautéed vegetables, and a sprinkle of fresh cilantro. Serve with lime wedges on the side for an extra burst of citrus.
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