Entree: Mexico – Gulf Coast Mexico (Tamaulipas) – Fajitas de Res (Beef Fajitas)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 30 min

Additional 2 hrs

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) skirt or flank steak
- 1/3 cup (80 ml) fresh lime juice
- 1/4 cup (60 ml) fresh orange juice
- 3 tbsp (45 ml) vegetable oil, divided
- 3 cloves garlic, minced
- 2 tbsp (15 g) ancho chili powder (or mild chili powder)
- 2 tsp (4 g) ground cumin
- 2 tsp (2 g) dried Mexican oregano
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 3 bell peppers (mixed colors), sliced into 1/2-inch strips, approx. 1.5 lb (700 g)
- 2 large yellow onions, halved and sliced into 1/2-inch strips, approx. 1 lb (450 g)
- 1 tbsp (15 ml) neutral oil for vegetables (if needed)
- 12 (6-inch) flour tortillas (to warm)
- 1/4 cup (15 g) chopped fresh cilantro
- 4 limes, cut into wedges
- 4 oz (115 g) queso fresco or crumbled Monterey Jack (optional)
- Salt and freshly ground black pepper to taste

Optional quick pico de gallo (for serving):
- 2 medium tomatoes, diced, approx. 1 1/4 cups (200 g)
- 1/4 cup (40 g) white onion, finely chopped
- 1 serrano or jalapeno pepper, minced
- 2 tbsp (8 g) chopped cilantro
- 1 tbsp (15 ml) lime juice
- 1/4 tsp (1 g) salt

Optional guacamole (for serving):
- 2 ripe avocados, mashed, approx. 10 oz/280 g
- 1 tbsp (15 ml) lime juice
- Salt to taste

Instructions

Short Description:
Skirt or flank steak marinated in citrus and regional spices, grilled until charred, then sliced and served with sautéed bell peppers and onions, warm flour tortillas, and fresh toppings for building hearty fajitas.

Regional Notes:
This Tamaulipas Gulf Coast version emphasizes a bright citrus marinade (lime and orange) and grilling over high heat or mesquite for a pronounced char; flour tortillas are common here and accompany the grilled beef. The spice mix leans on ancho/mild chili and Mexican oregano rather than heavy Tex-Mex chili blends, keeping the flavor closer to coastal Mexican carne asada traditions.

1. Make the marinade: in a bowl whisk together lime juice, orange juice, 2 tbsp (30 ml) vegetable oil, minced garlic, ancho chili powder, ground cumin, dried oregano, 1 tsp salt, and 1/2 tsp black pepper until combined.
2. Marinate the beef: place the steak in a shallow dish or resealable bag, pour the marinade over, turning to coat. Refrigerate for at least 2 hours and up to overnight for best flavor.
3. Prepare optional pico and guacamole while meat marinates: combine pico ingredients in a small bowl and adjust salt; mash avocado with lime juice and salt for guacamole; cover and refrigerate.
4. Preheat grill or skillet: if grilling, heat to high (medium-high for gas), aim for a hot surface to get good char; if using a cast-iron skillet or grill pan, heat it until very hot.
5. Grill the steak: brush steak lightly with remaining 1 tbsp (15 ml) vegetable oil and place on the hot grill. Cook 4–6 minutes per side for medium-rare to medium, depending on thickness, until nicely charred. Remove to a cutting board and let rest 8–10 minutes.
6. Cook peppers and onions: while steak rests, heat 1 tbsp (15 ml) neutral oil in a large skillet over medium-high heat (or place peppers/onions on the grill). Add sliced peppers and onions, season with a pinch of salt and pepper, and cook, stirring occasionally, until softened and charred in spots, about 8–10 minutes. Finish with a squeeze of lime and toss with chopped cilantro.
7. Warm tortillas: warm tortillas on the grill or in a dry skillet for 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm.
8. Slice the steak: slice the rested steak thinly across the grain into strips. Taste and adjust seasoning if needed.
9. Assemble and serve: place warm tortillas on plates, top with sliced steak, sautéed peppers and onions, a spoonful of pico or guacamole if using, crumbled queso fresco, extra cilantro, and lime wedges. Serve immediately so guests can build their own fajitas.