Fajitas de res is a popular Mexican dish made with grilled or sautéed beef, onions, and bell peppers. They are juicy, flavorful, and perfect to feed a crowd!
To make fajitas de res, the beef is usually cut into strips and marinated in a mixture of lime juice, beer, vegetable oil, and hearty spices like cumin, garlic, and pepper.
After marinating, the beef strips are cooked quickly over high heat, either on a grill or in a skillet, until it is nicely charred and cooked to the desired level of doneness.
Fajitas de res are traditionally served on a sizzling hot skillet, accompanied by sautéed onions and bell peppers alongside warm tortillas de harina, salsa, and guacamole.
Ingredients
- Beef: You can use skirt steak or flank steak. These cuts are flavorful but can be tough, so marinating them is common to help tenderize the meat.
- Vegetables: Use a combination of yellow, red, and green bell peppers for a colorful and flavorful dish. Sliced white onions or red onions add lots of flavor and texture to this recipe too.
- Marinade: The marinade adds flavor and helps tenderize the beef. Common marinade ingredients include lime juice, garlic, beer, ground cumin, olive oil, salt, and pepper. If you want a spicy kick, add also a pinch of chili powder or paprika.
How To Make Fajitas De Res
Place the beef strips in a medium mixing bowl. Add oil then season with salt, pepper, garlic, and cumin.
Add beer and mix thoroughly until the beef is nicely coated with the marinade. Cover the bowl with cling film and place it in the fridge allowing it to rest for at least 30 minutes.
While the meat is marinating, cut the peppers into strips and slice the onions.
Heat a griddle or a cast iron skillet over medium-high heat. Add a drizzle of oil and grill the peppers with a pinch of salt and pepper until they start to soften on the inside but they’re still crunchy on the outside (al dente).
Remove the peppers from the griddle and place them in a bowl. Cover with foil to prevent the vegetables from drying out.
Now do the same with the onions and once cooked place them with the peppers.
Add a generous drizzle of oil to the pan and add the meat. Cook stirring constantly until the meat has changed color and is cooked through (about 4 minutes).
Return the vegetables to the pan with the meat, give a quick mix, and turn off the heat. Serve beef fajitas on a platter along with your favorite sides like frijoles de la olla and rice.
Expert Tips
- Choose the right cut of beef: Skirt steak or flank steak are the traditional choices for fajitas de res. These cuts are flavorful but can be tough. Make sure to slice the meat against the grain to ensure tenderness.
- Marinate the beef: Allow the beef to marinate for at least 30 minutes, but longer marinating times, such as a few hours or overnight, can further enhance the flavor and tenderize the beef.
- Preheat your cooking surface: Whether you’re using a grill or a skillet, preheat it to high heat before cooking the beef. This will help achieve a nice sear and caramelization, enhancing the flavor of the meat.
- Don’t overcrowd the pan: When cooking the beef for fajitas, make sure not to overcrowd the pan or grill. This allows the meat to cook evenly and develop a delicious char. If you making steak fajitas for a crowd, consider cooking the beef in batches.
- Cook the vegetables separately: Sauté the bell peppers and onions separately until they are slightly softened but still retain some crispness. If you cook them with the meat, the vegetables will become soggy.
- Serve immediately: Fajitas de res are best enjoyed fresh and hot. Serve the sliced beef and sautéed vegetables on a sizzling hot plate or skillet, and bring them to the table immediately.
How To Serve
Warm tortillas: Best accompaniment for steak fajitas is for sure tortillas, there’s no right or wrong type of tortillas, you can serve your fajitas with homemade corn tortillas (tortillas de maíz), flour tortillas, or even blue corn tortillas.
Salsas: Salsas are a must, try serving with a traditional molcajete salsa, tomatillo red chili salsa, or this creamy jalapeño salsa. Don’t forget the guacamole and pico de gallo salsa!
Rice: In many Mexican restaurants abroad beef fajitas are often served with a side of Arroz Rojo or Arroz Verde.
Beans: In northern Mexico frijoles charros or frijoles puercos are a popular accompaniment for fajitas de res.
Other accompaniments: Additionally, provide small bowls or dishes with various toppings and condiments for guests to customize their fajitas. Common accompaniments include avocado, Mexican pickled onions, sour cream, chiles toreados, shredded cheese, chopped cilantro, radishes, and lime wedges.
Store & Reheat
If you have leftover fajitas de res, allow them to cool down to room temperature before storing them. Store the cooked beef and vegetables in an airtight container in the fridge for up to 3-4 days.
When you’re ready to enjoy the leftovers, there are a few options for reheating:
- Stovetop: Reheat the beef and sautéed vegetables in a skillet over medium heat. Stir occasionally until heated through.
- Oven: Preheat the oven to a low temperature (around 325°F/160°C). Place the beef and vegetables in an oven-safe dish, cover it with foil, and heat for about 10-15 minutes or until warmed to your liking.
- Microwave: For a quick reheating method, you can use the microwave. Place the beef and vegetables in a microwave-safe dish and heat in short intervals, stirring occasionally, until thoroughly heated.
FAQ
What does fajitas de res means?
The word “res” means beef in Spanish, so fajitas de res translates to “beef fajitas”.
Where did fajitas originate?
Fajitas originated in northern Mexico and were developed by Mexican ranch workers in the 1930s and 1940s. When the workers were given the less desirable cuts of beef, such as the skirt steak, they would marinate and cook them over an open fire or on a grill. The cooked meat was then sliced into strips and served with tortillas, onions, and chiles.
How many fajitas per person?
As a general guideline, you can estimate around 7 ounces (200g) of beef steak per person. It’s always a good idea to consider your guests’ preferences and appetites when planning the quantity. If you know your guests have hearty appetites or if fajitas are the main course without many other substantial side dishes, you might want to lean towards the higher end of the estimate.
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Recipe Card
Fajitas de Res
Equipment
- large cast-iron skillet
Ingredients
- 2 lb flank steak (sliced and cut into 1 inch strips)
- 1 medium red bell pepper (cut into strips)
- 1 medium yellow bell pepper (cut into strips)
- 1 medium green bell pepper (cut into strips)
- 1 large onion (sliced)
- 1 ½ cup beer (corona or modelo)
- 2 cloves garlic (minced)
- 1 lime (juice)
- olive oil (as needed)
- 1 teaspoon ground cumin
- salt and pepper (to taste)
Instructions
- Place the beef in a mixing bowl. Add 2 tablespoons of oil, lime juice, garlic, cumin. Generously season with salt and pepper.
- Pour the beer and mix thoroughly until the beef is nicely coated with the marinade.
- Cover the bowl with cling film and place in the fridge allowing the beef to marinate for at least 30 minutes.
- Heat a griddle or a cast iron skillet over medium-high heat. Add a drizzle of oil and grill the peppers with a pinch of salt and pepper until they start to soften on the inside but they’re still crunchy on the outside.
- Remove the peppers from the griddle and place them in a bowl. Cover with foil to prevent vegetables from drying out.
- Now cook the onions the same way as the peppers and once cooked place them in the bowl with the peppers.
- Add a generous drizzle of oil to the pan and add the meat. Cook stirring constantly until the meat has changed color and is cooked through (about 4 minutes).
- Return the vegetables to the pan with the meat, give a quick mix, and turn off the heat.
- Serve the fajitas de res hot along with your favorite sides.
Fajitas de res is always a hit in our home! Juicy, flavorful beef with onions and peppers—it’s a crowd-pleaser. Simple, tasty, and perfect for gatherings. Don’t forget the guacamole!
This is how fajitas de res are made in Mexico! I just love your recipes so much because of how you always show how authentic mexican food is made. Thank you!