Thanks for checking out my blog. ummm, the fajitas are cooked on a grill, not in a “cast iron” anything. :). I loved the finishing notes of pineapple on our fajitas....grilled onion and green peppers, cilantro and dollop of sour cream was all that was needed for the best fajita I have ever made. By the way, and i’m going to keep posting on here because i’m not a chef, and right now this is the only food that I care about making (fajitas). Crappy huh? Serve on warm flour tortillas with Mexican rice, salsa, cheese, sour cream, lettuce, diced tomatoes, etc. The word “faja” comes from the Spanish word for “belt.” The word “fajita” means “little belt” in Spanish. I opted for the lime which, IMHO, goes much better with beef than lemon. cumin and marinade The recipe reads, "2 cups total," but I've only been able to locate pineapple juice cans in 6 oz. Wonderful! Here is the completed dish – sour cream, salsa, cheese, and steak on a flour tortilla. Place the veggies and the sliced beef in a bowl to serve at the table along side the tortillas, sliced chillies, avocado, and cilantro. Lupe’s now has a new twist that is the best fajita I’ve ever eaten. Make the marinade by combining the garlic, vegetable oil, mayonnaise, lime juice, cumin, adobo, and salt in a large glass or Pyrex bowl. They have the best tasty fajita in town. Add the peppers and onion and cook until the vegetables are tender, but still have a slight crunch. So LEMON OR LIME? Until they’re nice and golden, with some flecks of brown and black. Boy, did they change their minds! and delicious. It was too windy outside to use the grill, so we used the wok and it worked perfect. The garlic is pressed through a garlic press, or smashed well and sprinkled all around the steak fajita meat. Powered by the Parse.ly Publisher Platform (P3). I asked the waiter at Lupe Tortilla one time what was in the marinade and he said the secret was the tequila. Throw in the veggies…. chicken. the amount of ground I’ve tried the one in Austin, and although delicious, it’s not quite the same. They turned out awesome!! And then, for a little freshness, a few cilantro leaves. This is a classic combination that I suspect everyone from Pappasito’s Cantina to Uncle Julio’s, is using for either their chicken or steak fajitas. At this point, add the green onions (full length or cut in half; not chopped) as well and let them cook in the grease from the meat. I’m a private chef and 80% of my job is making ordinary food look breathtaking. how would you cook these on the grill (time/temp)? Make sure you have a margarita in hand too!Ole! Cheese (grated cheddar/Jack or crumbled queso fresco), for topping. I called Lupe and simply asked them what kind of marinade they use. Not to be nosy, but if you want to get some great uncooked homemade tortillas go to mexgrocer.com. And be sure to sneak a couple of bites. I started with veggies…. It could even be adobo maybe? Kitchen tested, family approved. I am so greatful someone finally broke the receipt that I am making it at least once a week. Theyre definitely good, but not lupe caliber. Then I cook the heck out of it with wild abandon. I’m so excited to try this recipe tonight, but THIS is one comment I’m so glad I didn’t miss. I have to say I HATE trying new recipes when we have parties but I bit the bullet on this one and it turned out WONDERFUL! You’ve got to use pineapple juice. Flank steak is consistently meaty and there is no way the grocery store can sell you a bad piece, but it’s missing some delicious flavor from not having any fat at all like skirt steak. Thanks for sharing! Kevin, I make them myself. Being over 1000 miles from the closest Lupe’s, I don’t even know which I’d try. Serve with home-made I have been using This nutritional information is provided as a courtesy as an estimate only. In the microwave:Stack 6 tortillas at time, wrap each stack in a microwave-safe plastic bag, and heat the tortillas in a microwave oven at high power (100%) for 30 seconds to 1 minute, or until they are heated through and pliable. It was equal parts olive oil to lime juice, garlic, salt and pepper. Tastes just like the marinade I was served and the meat just like the fajitas in the restaurant. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours. Personally, I like the original “un-tenderized” version better. The only addition I made in the recipe is I added 1/2 c. chopped fresh cilantro cause I love the flavor of it and marinated overnight. I’ve found that I need to mix it up, let the dough rest, divide it into 12 sections, then let it rest again. Thank you Kirk! Then we moved to the Woodlands, so when they opened the one on I-45 north, I think we were there the first week. Any help would be much appreciated! of lemon juice. London Broil instead Followed the recipe, The final recipe with these changes is what is shown below. is be cause lupe don’t use tequila in their recipe and this recipe is close but not the same. anything. my review below that Anyway, to the main point, their marinade is: 1/2 cup lime juice; 1/4 cup Tequila; 1/4 cup cooking oil; 1 4-ounce can chopped green chile peppers, drained; 1/2 teaspoon bottled hot pepper sauce; 1/4 teaspoon salt; 1 medium onion, thinly sliced. I don’t even remember that stuff…sounds good though. Ditto! These easy beef fajitas will be a new family classic. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. This recipe makes fajitas that are addictive! I spoon it over and flip it as well! Stir in cayenne and black pepper. 4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt, 2 pounds skirt steak, trimmed and cut into large pieces to fit on a grill or broiler pan or in a ridged grill pan, 3 assorted colored bell peppers, sliced thin, twelve 7- to 8-inch flour tortillas (recipe follows or store-bought), warmed (procedure follows), guacamole and tomato salsa as accompaniments.

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