Fajitas de Res y Pollo
Prep time: 20 minutes (plus 30 minutes marinating)
Cook time: 15 minutes
Total time: 35 minutes (excluding marinating)
Servings: 4 servings
Country of Origin
Mexico / Tex-Mex (Rio Grande Valley)
Description
Fajitas feature strips of marinated beef skirt steak or chicken breast seared rapidly alongside sliced bell peppers and onions in a flaming hot skillet. Originating among Mexican ranch workers in Texas, it has become a staple dish across Mexican and Tex-Mex restaurants worldwide.
Presentation & How It's Eaten
Served sizzling hot directly in a heavy cast-iron skillet. Accompanied by warm flour or corn tortillas, sour cream, guacamole, shredded cheese, and pico de gallo served separately so diners build warm custom wraps.
Ingredients
300g (0.6 lbs) beef skirt steak, cut into strips
300g (0.6 lbs) chicken breast, cut into strips
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 large yellow onion, sliced into strips
Marinade: 3 tbsp lime juice, 3 tbsp olive oil, 2 cloves garlic (minced), 1 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1 tsp salt, 1/2 tsp pepper
To Serve: Warm tortillas, guacamole, sour cream, salsa
Step-by-Step Directions
Marinate Meat: Whisk lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, and pepper. Toss beef and chicken strips in marinade and let sit for 30 minutes.
Sear Meat: Heat 1 tablespoon oil in a heavy cast-iron skillet over high heat until smoking. Add meat strips in a single layer and sear without moving for 2 minutes per side until browned and cooked through. Remove meat and set aside.
Cook Vegetables: Add remaining tablespoon oil to hot skillet. Toss in bell peppers and onions. Cook over high heat for 4–5 minutes until vegetables develop charred edges but remain crisp-tender.
Combine: Return cooked meat to skillet with peppers and onions. Stir rapidly for 1 minute until sizzling hot.
Serve: Bring skillet directly to table and serve hot with warm tortillas and toppings.
Optional
Shrimp Swap: Add peeled raw shrimp during last 3 minutes of cooking for mixed Fajitas Mixtas.
Cooking Tips
High Heat is Essential: Cast iron cooked over maximum heat creates the signature sizzle and smoky charred edges without overcooking peppers into mush.
Nutrition Facts
(Estimated per serving, based on a 4-serving breakdown)
Calories: ~420 kcal
Total Fat: 20g
Saturated Fat: 5g
Cholesterol: 85mg
Sodium: 640mg
Total Carbohydrates: 18g
Dietary Fiber: 4g
Sugars: 5g
Protein: 42g
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