Entree: Mexico – Coahuila (Northern Mexico) – Fajitas de Res Coahuilenses

Serving Size: 6

Approximate Time

Prep 35 min

Cook 20 min

Additional 4 hrs

Total 5 hrs

Ingredients

- 2.25 lb (1.02 kg) arrachera/skirt or flank steak, trimmed
- 1/3 cup (80 ml) fresh lime juice (about 4–5 limes)
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 ml) agave syrup or light honey (optional, balances acidity)
- 4 cloves garlic, minced
- 1 tbsp (9 g) ancho chile powder
- 1 tsp (2 g) ground chipotle or smoked paprika
- 2 tsp (4 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 3 tbsp (45 ml) olive oil or vegetable oil (for vegetables and finishing)
- 2 large red bell peppers, seeded and cut into 1/2-inch (1.3 cm) strips
- 1 large green bell pepper, seeded and cut into 1/2-inch (1.3 cm) strips
- 2 medium white or yellow onions, cut into 1/2-inch (1.3 cm) slices
- 12 flour tortillas, 6–8 in (15–20 cm) (fresh if possible) — or corn tortillas if preferred
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 limes, cut into wedges for serving
- 4 oz (115 g) queso fresco or cotija, crumbled (optional)
- 1/2 cup (120 ml) crema mexicana or sour cream (optional)
- Salt to taste for vegetables

Optional quick pico (to serve):
- 2 medium tomatoes, seeded and diced
- 1/4 cup (40 g) white onion, finely diced
- 1 jalapeño, minced (seeded if less heat desired)
- 2 tbsp (30 ml) cilantro, chopped
- 1 tbsp (15 ml) lime juice
- Pinch of salt

Instructions

Short Description:
Tender marinated beef grilled with charred onions and peppers, served with warm fresh tortillas and traditional garnishes for a complete main-course meal. The marinade leans on bright lime and regional dry chiles for a Northern Mexico profile.

Regional Notes:
This Coahuila version uses a lime-forward marinade with local chile powders (ancho and a touch of chipotle) and Mexican oregano, then grills the meat and vegetables over high heat — reflecting Northern Mexico practice of grilling beef and serving it with fresh (often flour) tortillas. Compared with central or southern styles, the flavors are simpler, brighter, and focused on grilled beef.

1. Combine the lime juice, 3 tbsp (45 ml) vegetable oil, agave/honey (if using), minced garlic, ancho chile powder, chipotle or smoked paprika, cumin, Mexican oregano, salt, and pepper in a bowl or large resealable bag. Whisk to combine.
2. Add the steak to the marinade, pressing to coat thoroughly. Seal and refrigerate at least 1 hour, preferably 4 hours or up to overnight for deeper flavor.
3. While the steak is marinating, prepare the pico (if using): mix diced tomatoes, onion, jalapeño, cilantro, lime juice, and a pinch of salt. Chill until serving.
4. Preheat a gas or charcoal grill to high (about 450–550°F / 230–290°C). If using a stovetop, heat a large cast-iron skillet or griddle over high heat until very hot.
5. Toss the pepper strips and onion slices with 3 tbsp (45 ml) oil and a pinch of salt. Place them on the grill or in the hot skillet and cook, turning occasionally, until charred at the edges and tender, about 6–8 minutes. Remove to a warm tray and keep covered.
6. Remove the steak from the marinade and let excess drip off. Pat lightly with paper towel if very wet to promote good sear.
7. Grill the steak over direct high heat: sear for 3–5 minutes per side for medium-rare to medium depending on thickness (skirt or flank steaks are best at medium-rare to medium). Internal temperature target about 130–135°F (54–57°C) for medium-rare. Adjust time for desired doneness.
8. Transfer the steak to a cutting board and rest 8–10 minutes. Slice thinly against the grain into 1/4-inch (0.6 cm) strips.
9. Return the sliced steak to the warm vegetables briefly (step 5 tray) to mingle juices, or serve vegetables and steak side-by-side so diners assemble.
10. Warm the flour tortillas on the grill or skillet for 15–30 seconds per side until pliable and lightly charred. Keep wrapped in a clean towel to stay warm.
11. To serve, place steak and charred peppers/onions on a platter. Offer tortillas, pico de gallo, crumbled queso fresco, crema or sour cream, chopped cilantro, and lime wedges. Let each diner assemble fajitas: tortilla, a few strips of steak, peppers and onions, a spoonful of pico, a sprinkle of cheese, a drizzle of crema, and a squeeze of lime.
12. Store any leftover sliced beef and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently on a skillet or grill to avoid overcooking.