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I didn’t knew about steak beef fajitas until I went to live in Aguascalientes, a central state in Mexico. Back then in my twenties I worked as a singer in a restaurante and the owner’s son used to cook for us (the band) at deep night after the restaurant have closed the doors to public. It was such a nice surprise the first time he made fajitas for us, the tender and juicy meat, the crunchy vegetables and the rich flavour of the spices was like a party in my mouth!
What kind of beef is used for fajitas?
Flank steak, skirt or Rump are the best cuts for fajitas. The marinade will help to tender the meat so use any kind you have available, just as the old vaqueros used to do!
How do we make steak beef fajitas at home
We start by cutting the meat in long strips. Put it in a bowl and then adding the spices and the beer. You don’t want to skip the beer since it’s the ingredient that makes the meat tender and juicy. If you don’t drink alcohol, use a no-alcoholic beer. Mix and cover the bowl leaving it to rest overnight. You don’t wanna skip this step, but if you don’t have time or forgot to make the marinade before bed, just be sure to leave the meat marinating AT LEAST 3 hours.
In Mexico is more common to use chiles poblanos or fresh jalapeño peppers to make fajitas, but outside the country is hard to find such peppers so the version with bell peppers is the one you’ll find everywhere.
How to serve beef fajitas
Fajitas are such a versatile and fun dish that it do suggest to serve it with whatever makes you happy. But here are some ideas:
Pico de gallo
Make your own fajitas tortillas using our recipe of sourdough flour tortillas.
Beef steak fajitas
- 1 kg Steak (skirt or flank steak)
- 200 gr green bell pepper seeded and sliced in strips
- 200 gr red bell pepper seeded and sliced in strips
- 200 gr yellow bell pepper seeded and sliced in strips
- 200 gr white onions halved and sliced
- 300 ml beer
- 1 tsp ground cumin
- 1 tsp black pepper
- 2 garlic cloves peeled, minced
- chili flakes (optional)
- With a sharp knife, cut the meat in long strips. Put in a bowl and add cumin, salt and pepper, chili flakes and beer. Mix and cover the bowl leaving it to rest overnight (you don't wanna skip this step, believe me).
- Heat 1 tbs olive oil in a large, heavy skillet over medium-high heat. Add onions and cook, stirring, until they soften and begin to color. Put the onions in a bowl and set aside.
- Heat 1 tbsp olive oil and add the peppers, cook stirring often. Add salt and pepper and cook until peppers start to soften but are still a bit crunchy. Set aside together with the onions. Cover the bowl.
- Heat 2 tbs oil in skillet on high. Add the meat (discard the marinade if there's any left) and stir until done. Pay attention to this step since the meat will be done in very little time and you don't want it to dry.
- Put the meat in the bowl with vegetables. Quickly mix well and adjust the taste to your liking (adding more spices if you wish). Cover with foil and let them rest while you assemble the plate.
- Heat up your tortillas, set your sauces and everything you need to serve the fajitas. Enjoy your juicy fajitas!