Lupe Tortilla Beef Fajita Recipe
Enjoy a delicious Lupe Tortilla Beef Fajita with our easy recipe, featuring tender beef, fresh veggies, and zesty lime.
Equipment
- Grill (or heavy skillet)
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Mixing bowls
Ingredients
- 2 pounds Beef skirt steak
- 1/4 cup Fresh lime juice
- 2 tablespoons Soy sauce
- 3 cloves Garlic minced
- 1 teaspoon Ground cumin
- 1/4 cup Chopped fresh cilantro
- To taste Salt and pepper
- 3 Bell peppers assorted colors, sliced
- 1 large Onion sliced
- 8 Flour tortillas
- For garnish Avocado slices
- For serving Sour cream
Instructions
Step 1- Prepare the Marinade
- Combine lime juice, soy sauce, minced garlic, cumin, cilantro, salt, and pepper in a bowl.
- Add the beef skirt steak to the marinade. Ensure it’s thoroughly coated.
- Cover and refrigerate for at least 2 hours, or overnight for best results.
- Note: Marinating the meat overnight will enhance the flavors significantly.
Step 2- Prep Your Veggies
- Wash and slice the bell peppers and onion into thin strips.
- Set aside until you’re ready to grill them.
Step 3- Grill the Beef
- Preheat your grill to high heat.
- Remove the beef from the marinade and grill it for about 4-5 minutes on each side or until it reaches your desired level of doneness.
- Let it rest for a few minutes before slicing against the grain into thin strips.
- Warning: Always let your meat rest before slicing to keep it juicy.
Step 4- Cook the Veggies
- Using the same grill, cook the sliced peppers and onion until they are tender and slightly charred.
- Keep them moving on the grill to avoid burning.
Step 5- Assemble and Serve
- Warm the flour tortillas on the grill for about 30 seconds on each side.
- Arrange the beef slices and grilled veggies on the tortillas.
- Serve with avocado slices and a dollop of sour cream.
Notes
- If you prefer a smoky flavor, add a bit of smoked paprika to the marinade.
- For a kick, include a diced jalapeño or two in the veggie mix.