We’ve always been huge fans of the Lupe Tortilla Fajita Recipe a Tex-Mex staple that originated in the Lone Star State. This sizzling dish bursts with smoky grilled meats fresh veggies and zesty spices turning any meal into a fiesta.
If you’re craving bold flavors that transport you to a lively restaurant we’ll guide you through our simple version. It’s perfect for family dinners or gatherings and promises to impress every time.
Ingredients
To bring our authentic Lupe Tortilla Fajita to life, we gather high-quality ingredients that deliver smoky, zesty flavors and vibrant colors. Below, we list them in the order they are used, with specific prep notes for precision.
For the Marinade
- 2 tablespoons olive oil: Use extra-virgin for a rich, fruity base that helps tenderize the meat.
- 3 cloves garlic, minced: Freshly minced for a pungent, aromatic punch that infuses depth.
- Juice of 2 limes: Squeeze fresh for tangy acidity that brightens the overall taste.
- 1 teaspoon ground cumin: Toasted if possible, for an earthy warmth that enhances Tex-Mex authenticity.
- 1 teaspoon chili powder: Mild or hot based on preference, adding a subtle heat that awakens the senses.
For the Meat and Vegetables
- 1.5 pounds skirt steak: Choose well-marbled cuts, trimmed of excess fat, as it’s the star for its tender, grilled texture.
- 2 bell peppers (one red, one green), sliced: Cut into thin strips for quick charring and a crisp, colorful contrast.
- 1 large onion, sliced: Yellow variety preferred, for its sweet caramelization that balances the spices.
- 1 teaspoon salt: Kosher type, added just before cooking to draw out flavors without overwhelming.
For Serving
- 8 flour tortillas: Warm them for a soft, pliable wrap that holds the juicy fillings.
- Fresh cilantro, chopped: A handful for a bright, herbaceous garnish that elevates the fresh appeal.
- Optional toppings: Sour cream and guacamole, prepared fresh, to add creamy contrast and coolness to the fiery dish.
This selection ensures our Lupe Tortilla Fajita bursts with bold flavors and textures, making it a crowd-pleaser every time.
Instructions
Now that we have gathered our high-quality ingredients for the Lupe Tortilla Fajita Recipe, we guide you through the straightforward steps to achieve smoky, flavorful results that capture the essence of Tex-Mex cuisine.
Prepare the Ingredients
Before we start cooking, let’s organize our ingredients for efficiency. Begin by trimming 1.5 pounds of skirt steak and cutting it into 1-inch strips for even marinating and grilling. Next, slice 2 large bell peppers (one red and one green for vibrant color and sweetness) and 2 medium onions into thin strips to ensure they caramelize beautifully during cooking. Mince 4 garlic cloves finely and measure out the marinade components: 1/4 cup olive oil, 1/4 cup lime juice, 1 tablespoon cumin, and 1 tablespoon chili powder. Finally, gather 1 teaspoon kosher salt and set aside fresh items like a handful of cilantro and warm flour tortillas for later assembly, making sure everything is prepped and ready to enhance the dish’s bold flavors and textures.
Marinate the Meat
We start by combining the marinade to infuse our skirt steak with zesty, aromatic notes. In a large bowl, whisk together 1/4 cup olive oil, 1/4 cup lime juice, 4 minced garlic cloves, 1 tablespoon cumin, 1 tablespoon chili powder, and 1 teaspoon kosher salt until the mixture forms a smooth, fragrant paste that promises deep flavor penetration. Add the 1.5 pounds of trimmed skirt steak strips to the bowl, toss them thoroughly to coat each piece evenly, and cover the bowl with plastic wrap. Let the meat marinate in the refrigerator for at least 30 minutes or up to 2 hours for maximum tenderness and a burst of spicy, citrusy essence that elevates the Lupe Tortilla Fajita Recipe.
Cook the Fajitas
With the meat marinated, we move to the cooking stage to create that signature sizzle and char. Heat a large cast-iron skillet or grill pan over high heat until it smokes slightly, then add the marinated skirt steak strips and sear them for 2-3 minutes per side until they reach medium-rare doneness, releasing a mouthwatering aroma of grilled meat and spices. Remove the steak and set it aside to rest, then in the same pan, add the sliced bell peppers and onions, stirring frequently for 4-5 minutes until they soften and develop a slight char that adds sweet, smoky depth to the dish. For precise cooking times based on quantity, refer to the table below:
| Ingredient | Cook Time (minutes) | Target Doneness |
|---|---|---|
| Skirt steak strips | 2-3 per side | Medium-rare (internal temp 135°F) |
| Bell peppers and onions | 4-5 | Tender with light char |
Assemble the Fajitas
To finish our Lupe Tortilla Fajita Recipe, we assemble the components for a visually appealing and tasty presentation. Warm 8 flour tortillas in a dry skillet for 30 seconds per side to make them soft and pliable, then fill each with a generous portion of the rested skirt steak strips, charred bell peppers, and onions. Top with fresh chopped cilantro, and add optional elements like sour cream or guacamole for creamy contrast, creating a harmonious blend of textures and flavors that makes every bite irresistibly satisfying and perfect for sharing.
Equipment Needed
To bring our Lupe Tortilla Fajita Recipe to life with precision and ease, we rely on essential tools that ensure flawless preparation and cooking. Below, we outline the key equipment, organized by category for quick reference.
Basic Prep Tools
- Knife: A sharp chef’s knife for slicing the skirt steak, bell peppers, and onions evenly. We recommend one with a 8-10 inch blade to handle tough cuts without slippage.
- Cutting board: A sturdy wooden or plastic board to provide a stable surface for all your chopping and prep work, minimizing mess and ensuring safety.
Marinating and Mixing Essentials
- Large mixing bowl: Ideal for combining the marinade ingredients like olive oil, garlic, lime juice, cumin, and chili powder, allowing us to coat the meat thoroughly for maximum flavor infusion.
- Measuring cups and spoons: Accurate tools for measuring out spices and liquids; for instance, we use a 1-cup measure for lime juice to achieve the perfect tangy balance.
Cooking Equipment
- Grill or cast-iron skillet: Our go-to for searing the marinated steak and sautéing vegetables—a gas grill heats up quickly for that authentic smoky char, while a 12-inch skillet works for indoor cooking.
- Tongs: Long-handled stainless steel tongs for flipping the steak and tossing veggies, preventing burns and ensuring even cooking.
Serving and Assembly Items
- Serving platter: A large, heat-resistant platter to arrange the cooked fajitas, making it easy to add fresh toppings like cilantro and warm flour tortillas for an inviting presentation.
- Warming rack or oven-safe dish: Useful for keeping tortillas warm while assembling; we suggest preheating to 200°F to maintain that soft, pliable texture.
With these tools in hand, we streamline the process from marinating to serving, guaranteeing our Lupe Tortilla Fajita Recipe turns out perfectly every time.
Make-Ahead Instructions
To make our Lupe Tortilla Fajita Recipe even more convenient for busy weeknights or gatherings, we recommend preparing certain components in advance without compromising the dish’s vibrant flavors and textures. This approach allows the marinated meat to develop deeper tastes while keeping prep time minimal on the day of serving.
Preparing the Marinade and Meat
We suggest starting with the marinade, as it infuses the skirt steak with bold, zesty notes. Combine olive oil, minced garlic, lime juice, cumin, and chili powder in a bowl, then coat the trimmed skirt steak thoroughly. For optimal results, marinate the meat in an airtight container or resealable bag in the refrigerator for 1 to 24 hours. This step not only saves time but also enhances tenderness and flavor penetration.
| Make-Ahead Step | Recommended Time Frame | Key Benefits |
|---|---|---|
| Marinating the skirt steak | 1–24 hours | Allows spices and acids to tenderize the meat, resulting in a more flavorful and juicy outcome |
| Preparing the full marinade | Up to 2 days ahead | Lets flavors meld, making assembly faster and reducing last-minute tasks |
Chopping and Storing Vegetables
Get ahead by prepping your fresh vegetables like bell peppers and onions. Slice them into even strips using a sharp knife, then store in an airtight container lined with paper towels to absorb moisture. We advise refrigerating these for up to 24 hours to maintain their crispness and color, ensuring they sauté to a perfect char when you’re ready to cook.
- Bell peppers: Remove seeds and slice into 1/4-inch strips; store separately to prevent sogginess.
- Onions: Cut into thin slices and keep in a sealed bag to minimize odor transfer in the fridge.
Assembling and Storage Tips
While we don’t recommend fully cooking the fajitas ahead, you can portion out toppings like fresh cilantro, sour cream, and guacamole. Prepare these just before serving for maximum freshness, but if needed, store guacamole in an airtight container with plastic wrap pressed against the surface to prevent browning—it’ll stay good for up to 4 hours in the fridge.
By following these make-ahead strategies, we ensure your Lupe Tortilla Fajita Recipe remains effortless, delivering smoky, grilled perfection every time.
Conclusion
We’ve loved diving into this fajita recipe and know you’ll feel the same.
It’s a straightforward way to bring authentic Tex-Mex vibes to your gatherings.
Experiment with tweaks and make it your own for endless enjoyment.
Frequently Asked Questions
What is the Lupe Tortilla Fajita Recipe?
The Lupe Tortilla Fajita Recipe is a classic Tex-Mex dish featuring smoky grilled skirt steak, fresh bell peppers, onions, and zesty spices. It’s perfect for family dinners or gatherings, offering vibrant flavors from a simple marinade of olive oil, garlic, lime juice, cumin, and chili powder. This recipe delivers authentic taste with easy steps, making it a crowd-pleaser every time.
What ingredients are needed for Lupe Tortilla Fajitas?
Key ingredients include well-marbled skirt steak, bell peppers, onions, and a marinade made with olive oil, garlic, lime juice, cumin, chili powder, and kosher salt. For serving, use warm flour tortillas, fresh cilantro, and optional toppings like sour cream or guacamole. Focus on high-quality, fresh items to achieve bold, authentic flavors.
How do I prepare Lupe Tortilla Fajitas?
Start by trimming and marinating the skirt steak for 1-24 hours. Sear the meat on a grill or cast-iron skillet until charred, then sauté sliced bell peppers and onions. Assemble by placing meat and veggies in warm tortillas, adding fresh toppings like cilantro and guacamole for a delicious, visually appealing meal.
What equipment is required for this recipe?
You’ll need basic prep tools like a sharp chef’s knife and cutting board. For marinating, use a large mixing bowl and measuring cups. Cooking requires a grill or cast-iron skillet and long-handled tongs. For serving, opt for a heat-resistant platter and a warming rack to keep tortillas warm and enhance presentation.
Can I make Lupe Tortilla Fajitas ahead of time?
Yes, marinate the steak up to 24 hours in advance to deepen flavors, and prepare the full marinade 1-2 days ahead. Chop vegetables like bell peppers and onions up to 24 hours early, storing them in airtight containers. Avoid fully cooking ahead; instead, portion toppings for freshness to keep the dish easy and delicious.
What tips ensure the best Lupe Tortilla Fajitas?
Use well-marbled skirt steak for tenderness, marinate for at least an hour for maximum flavor, and achieve a good char on the grill or skillet. Pair with fresh toppings and warm tortillas for texture contrast. For safety, handle hot items with tongs, and adjust spices to taste for a personalized, impressive result.