Entree: Mexico – Chihuahua, Northern Mexico – Fajitas de Res

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 35 min

Ingredients

- 1 1/2 lb (680 g) skirt steak or flank steak, trimmed and thinly sliced against the grain
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 3 tbsp (45 ml) vegetable oil, plus 2 tbsp (30 ml) for vegetables
- 3 cloves garlic, minced
- 1 tbsp (8 g) ground cumin
- 1 tsp (2 g) dried Mexican oregano
- 1 tsp (2 g) ancho chile powder (or mild chili powder)
- 1/2 tsp (1 g) smoked paprika
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 medium yellow onions, cut into 1/2-inch (1 cm) slices or wedges, approx. 12 oz (340 g)
- 2 bell peppers (1 red, 1 green), seeded and sliced into 1/2-inch (1 cm) strips, approx. 14 oz (400 g)
- 8 (8-inch / 20 cm) flour tortillas
- 1/2 cup (15 g) fresh cilantro, chopped
- Lime wedges for serving
- Optional: 2 medium tomatoes, seeded and diced (about 8 oz / 225 g); 1 jalapeño, minced; 1/4 cup (15 g) chopped onion — to make quick pico de gallo
- Optional: Mexican crema or sour cream for serving; crumbled queso fresco for garnish; warmed refried beans or Mexican rice to accompany

Instructions

Short Description:
Skirt or flank steak strips marinated in lime and regional spices, grilled with charred onions and bell peppers, and served with warm flour tortillas and fresh condiments for a complete Northern Mexican main course.

Regional Notes:
This Chihuahua-style version uses a bright lime-based marinade with cumin and Mexican oregano—common Northern Mexico flavors—and emphasizes quick high-heat grilling for smoky char. Flour tortillas are traditional in Chihuahua and are served warm with the grilled beef and vegetables.

1. In a bowl, whisk together lime juice, 3 tbsp (45 ml) vegetable oil, minced garlic, ground cumin, Mexican oregano, ancho chile powder, smoked paprika, 1 tsp (5 g) salt, and 1/2 tsp (1 g) black pepper to make the marinade.
2. Place the sliced steak in a shallow dish or zip-top bag, pour the marinade over the beef, toss to coat, press out excess air, and refrigerate 30 minutes to 2 hours (up to 4 hours for deeper flavor). Do not marinate longer than 4 hours to avoid overly acidic texture from the lime.
3. If making pico de gallo: combine diced tomatoes, minced jalapeño, 1/4 cup (15 g) chopped onion, 2 tbsp (30 ml) fresh lime juice, and 2 tbsp (10 g) chopped cilantro; season with a pinch of salt and set aside.
4. Preheat a grill, grill pan, or heavy cast-iron skillet over high heat until very hot. If using a skillet, add 1 tbsp (15 ml) oil and heat until shimmering.
5. Remove beef from marinade and let excess drip off. Working in batches, sear steak strips in a single layer 1–2 minutes per side for medium-rare to medium, or longer to desired doneness. Transfer cooked steak to a plate and tent with foil to rest.
6. In the same hot pan or grill, add the remaining 2 tbsp (30 ml) oil and spread out the sliced onions and bell peppers. Cook, stirring occasionally and pressing them to the heat to get char, until softened and charred at edges, about 6–8 minutes.
7. Return the steak to the pan with the vegetables for 1 minute to reheat and meld flavors, tossing briefly. Taste and adjust seasoning with salt and pepper.
8. Warm the flour tortillas directly on the grill or in a dry skillet for 20–30 seconds per side until pliable and lightly charred. Keep wrapped in a clean towel to stay warm.
9. To serve, arrange warm tortillas, the steak and pepper-onion mixture, pico de gallo, chopped cilantro, lime wedges, and optional crema and queso fresco on the table so diners can build their own fajitas. Serve with rice or beans if desired.