Lupe Tortilla Fajita recipe is a copycat recipe for famous beef fajita served in Lupe Tortilla in Texas. Lupe Tortilla exists since 1983 and we recommend you try their Mexican food.
Lupe Tortilla Fajita recipe is easy and requires a bit of prep to marinate the meat, but the ingredients are easy-to-find and delicious. Here are easy 3 steps to cook it and enjoy one of the best fajitas in the States!
Fajita is basically a tough cut of grilled meat sliced against the grain, with grilled vegetables and flour or corn tortillas on the side. I’ll suggest the original recipe with beef, but some restaurants serve chicken fajitas too.
Ingredients
All the ingredients are simple and affordable. Please, pay attention to the quality of the meat, as it is the main ingredient.
For Lupe Tortilla Fajita Recipe is crucial to buy inside skirt beef steak. In case you can’t find it and you’re desperate, you can go for skirt steak or flank steak 🙂
Step 0 – Prep
peel and mash garlic cloves.
slice onion into thin crescents (half rings).
cut bell peppers into strips.
clean green onions and cut down the middle longwise, then cut themin half.
make lime juice (squeeze fresh limes).
cut the meat into pieces that will fit on your grill or skillet. Cut the meat across the grain!
Step 1 – Make the marinade
The marinade is the key to the tender, soft and not chewy meat. In case you are worried about timing, leave the meat in the bowl overnight.
In a large bowl mix the garlic, lime juice, cumin, tequila, salt, and 1/3 cup vegetable oil. You can add Adobo seasoning or mayo if you want to experiment.
Whisk the ingredients until it is a hom*ogeneous smooth texture.
Submerge the beef fajita in the bowl and leave for 2-6 hours, 4 hours will be good.
Then, remove the meat. Don’t rinse it.
You can also use a big zip-lock bag instead of a bowl.
How can you substitute tequila? Basically, lime juice has the same function here. There is also a non-alcoholic tequila substitute such as RITUAL ZERO PROOF Tequila Alternative (substitution ratio will be 1:1).
Alternative recipe for the marinade for Lupe Tortilla Fajita recipe without tequila:
4 cups light soy sauce
1 cup brown sugar
1 teaspoon each of garlic powder, onion powder and ginger
juice of 4 limes
Step 2 – Grilling the beef
Grill or ceramic cooker
Skillet
375 F (190 C)
medium – high heat
Heat your grill or cast-iron skillet.
Cook beef fajitas for 3 -5 minutes on each side. Don’t overcook. If you’re worried about marinade – don’t, it will all be cooked.
Let the meat rest at least 5 minutes, and slice against the grain into strips.
Sometimes cooking time can be up to 9 min on each side. You need medium-rare steak. Optional is to grill meat for 2 more minutes after cutting it into strips.
Step 3 – Cooking veggies
Heat the 2 tablespoons of vegetable oiland sauté bell peppers and onions over med-high heat.
Serve Lupe Tortilla’s Fajita with vegetables and warm tortillas (corn or flour). As sides serve guacamole, chipotle sauce, salsa, sour cream, pico de gallo, or cheddar cheese. You can also serve nachos or tortilla chips.
Easy guacamole recipe:
Time: 5 min
Ingredients:
3 avocados
1 fresh lime
1-2 garlic
salt
cilantro (optional)
grate the garlic or mince it finely
squeeze lime in the bowl, add peeled avocados, garlic, salt.
mash using a fork until it has a smooth consistency.
FAQ
Is Fajitas Healthy?
Beefis a source of high-quality protein, lean cuts are low in calories.Beefis rich in protein, iron, zinc, selenium thiamine, riboflavin, niacin, vitamin B6, vitamin B12, vitamin D, phosphorus, pantothenate, magnesium, and potassium.
Do not overcook meat, as eating overcooked meat can cause cancer.
Why are my beef fajitas tough?
First of all, choose the right cut, skirt steak or flank steak soak the marinade better, which means the meat will be tender.
Second, check how much acid you add to your marinade (lime juice), as it helps tender the meat too. Recommended portion is 4 tablespoons for 2 lbs of meat.
Also, don’t forget to cut it against the grain!
How to substitute skirt steak?
The best substitute for skirt steak is flank steak. You can also buy flapsteak(flapmeat), or thinly slicedbeeftenderloin or short loinsteaks.
How do you eat Lupe Tortilla Fajita?
Fill the tortilla with meat and veggies, roll it and eat with fingers. You can use a fork only toeatany filling that falls to the plate.
If your beef fajitas are chewy, it is likely because you cut the steak in the wrong direction, or because you didn't give it time to properly marinade. Cut the Beef Against the Grain. Slicing meat against the grain helps tenderize it.
Flour tortillas are often softer and vary in size. The flour tortilla tends to be larger than corn tortillas. Due to flour tortilla's soft, fluffy, and more flexible texture, they are best used for fajitas, tacos, and burritos.
Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less. Either will be a good choice.
Heat a large skillet over medium-high. Toast tortillas, 1 at a time, until warm and lightly golden, about 30 seconds per side. Transfer to a plate; cover or wrap in foil to keep warm.
It's an artificial sizzle! They just put water on the hot pan. It's not the food cooking when it comes to your [table]," he lamented. No stranger to the fajita sizzle, Chili's recently made quite the reveal to TODAY, informing them that they use a sizzle sauce to amplify the flavor and aroma of their dish.
How do you make fajitas tender? Marinating the flank steak is a crucial part of the fajita recipe. A marinade adds more flavor to the meat and makes it more tender, because the acid in the marinade helps to break down the muscle and proteins in the meat before cooking.
Thirdly, the toppings for fajitas and tacos can differ. While both dishes can be served with guacamole, salsa, and sour cream, fajitas usually have more substantial toppings, such as cheese and grilled vegetables, while tacos tend to have more traditional toppings like lettuce, tomatoes, and cheese.
"We use inside skirt steak," he said. "It's already marinated when we buy it. Then we add our own seasonings." "It sure doesn't get this tender when I grill it," I said.
Do you know what the difference is? The tortilla for fajitas is normally wheat, and for tacos the vast majority are corn, except that in Northern Mexico, where the tortillas are made with wheat flour, lard and water, in addition to having a much smaller diameter that allows you to eat it in 3 or 4 bites.
There's no one-size-fits-all answer to choosing the right onion for your fajitas. You can go for the traditional white or yellow onions, offering a more savory option, or experiment with sweet onions like Vidalia or Walla Walla to add a subtle sweetness to your dish.
You can marinate up to 24 hours in advance, but any longer than that and the lime juice in the marinade will start to "cook" the chicken. To cook, you sear the cutlets on a hot cast iron pan (you could also easily use a hot grill), and after letting them rest a few minutes, slice them across the grain of the meat.
Steak for fajitas should be cooked to rare or medium-rare for the best texture and flavor. 3. Slice thinly, against the grain. Cutting meat against the grain into thin strips shortens the muscle fibers, reducing the amount of work you have to do to chew them, and making even tough cuts taste tender.
What to Serve with Fajitas. Homemade flour tortillas or corn tortillas take fajitas to the next level! Then, you can load them up with your favorite fajita toppings. I love sliced avocado, guacamole, sour cream, shredded cheese, and pico de gallo.
There's nothing like tortillas at the local Mexican restaurant. Their texture, taste, and smell are incomparable. The secret is in the steam. Mexican restaurants steam hundreds of tortillas at a time in large ovens or special steamers.
Rubbery chicken can result from a cooking error or the overall quality of the chicken you buy. Fortunately, strategies such as moist cooking and buying slow-grown chickens can prevent you from having a chewy meal. And always make sure your chicken isn't undercooked!
Simmering in a little bit of liquid or broth is a great way to tenderize. Acidity can also be your friend here. A little bit of vinegar and lemon juice in the liquid can help you tenderize the meat. It adds moisture, but it also cooks the meat.
Marinate Your Meat: Especially for leaner cuts, a good marinade can break down tough fibers. Use acidic ingredients like vinegar or citrus, combined with flavorful herbs and spices. Tenderize with Tools: Before cooking, use a meat mallet to tenderize your steak.
When cutting skirt steak you want to cut against the grain to keep it tender. Slicing at an angle is also helpful! Recipe link for Chipotle Carne Asada in profile!
Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.
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