An authentic fajitas recipe using skirt steak that’ll be an absolute homerun of a meal prepared in your backyard! Top it off with home made tortillas, pico de gallo, guacamole, and they’ll be coming back for seconds and thirds with mouths watering.
Skirt Steak Authentic Fajitas Recipe
- 12 oz Mexican Beer
- ¼ Cup Vegetable Oil
- 3 Tbsp Lemon Juice
- 1 minced Garlic Clove
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 Tbsp Mexican Hot Pepper Sauce
- Salt & Pepper to taste
Heat up the oil in a small pan, then add the garlic & spices to release their oils. Add lemon juice, and turn off the heat. Finally, add salt, pepper and beer. Mix well and let the liquid cool down to room temperature before submerging the skirt steak in it.
Lay the skirt steak out in a deep dish, or place it in a food grade Ziploc bag. Pour the marinade over the meat, and let it marinate in the fridge for 6-7 hours (or overnight) turning it over a couple of times during that time.
Tortilla Dough Ingredients (8-10 Tortillas)
- 2½ Cups All Purpose Flour (+extra to form tortillas)
- 1 tsp Salt
- 1/2 tsp Baking Powder
- 1/3 Cup Shortening (or Lard)
- 1 Cup hot Water
Mix the ingredients one by one. Add in the water little at a time to from the dough, since the amount needed will vary depending on humidity in your area. Once you have the right consistency, separate the dough into 8-10 balls of equal size. Cover them up with a towel, and rest them for ~1 hour (very important!)
Place the dough balls in a tortilla press using wax paper, or roll out on a floured cutting board until they become very thin. Heat over a medium fire on a griddle or cast iron skillet until pale brown spots appear. If you’re not using them immediately, store in a Ziploc bag in the fridge.
Pico De Gallo
- 1½ Cups Chopped Tomatoes
- ¼ Cup Red Onion (finely chopped)
- 1 Tbsp Jalapeños (chopped)
- 1 Tbsp Garlic (minced)
- 2 Limes (juiced)
- 2 Tbsp Cilantro (minced)
- Salt & pepper to taste
Mix all of the ingredients well. Store in the fridge.
- 2 Ripe Avocados
- ½ tsp Kosher salt
- 1 Tbsp Fresh Lime Juice
- 2 Tbsp Red Onion (minced) OR Green Onion (thinly sliced)
- 1-2 Serrano Chiles (stems and seeds removed, minced)
- 2 Tbsp Cilantro (finely chopped)
- Cracked Black Pepper to taste
Cut avocados in half to remove the pit. Using a spoon, remove the “meat” from the skin, and transfer to a bowl. Smash the avocado, then add all of the other ingredients. To prevent browning, place the pit back in to the guacamole, and cover tightly with plastic wrap. Store in the fridge.
Get your grill hot, remove the skirt steak from the marinade and throw it over the fire. Cook 3-4 minutes per side for medium rare (depending on thickness). Slice and set aside.
Saute some sliced onions and green peppers with salt and black pepper in a cast iron skillet. Once the onion becomes a bit transparent, add the sliced skirt steak. Warm everything up.
For the last part of this authentic fajitas recipe, assemble your fajitas- with sliced skirt steak, pico de gallo, and guacamole.