If you love Mexican food, then you’re going to love this Lupe tortilla fajita recipe. If you haven’t tried it yet, here’s a simple recipe for Lupe tortilla fajita that will take your favorite Mexican dish to the next level of deliciousness. This recipe is the best one of all and it’s easy to make. This is also a very good one to make when you’re craving a good fajita.
Lupe tortilla fajita is a staple of Mexican cuisine. This is a delicious dinner that can be made in a flash! It combines the flavors of fajitas and stuffed peppers. Tortilla Fajitas are a versatile dish that can be made with beef, chicken, pork, or even vegetarian options. This delicious Mexican dinner is also a great accompaniment to casseroles and rice dishes!
What makes the Lupe tortilla fajita recipe an exceptional delicacy is its diversity. It can be made in a variety of ways and served with any item on the menu. Even though it has a Mexican origin, it has a homely taste, which is why it is enjoyed by people of various cultures and backgrounds. With a sweet and spicy flavour, it is an easy dish to throw together and cook in minutes. This recipe takes seconds to whip up, and once you do, you’ll be hooked!
How To Make Lupe Tortilla Fajita
Lupe tortilla fajita is a delicious meal that everyone will love. This Mexican dish is a great dinner option for a busy family. I enjoy making tortilla fajita recipe because it is fast and easy. It also tastes great and no one complains when I make it. This tortilla fajita recipe has all the right ingredients to be a hit at your next Mexican meal. Give it a try today!
Ingredients
- 1 1/2 pounds skirt steaks
- 3 cloves garlic (peeled and mashed)
- 1/3 cup vegetable oil
- 1 teaspoon mayonnaise
- 1 teaspoon Goya Adobo seasoning
- 1 teaspoon salt
- 1 bunch of green onions
- 4 tablespoons fresh lime juice
- 1 teaspoon ground cumin
Step By Step Instructions To Make Lupe Tortilla Fajita
Step 1
To make the marinade, combine the garlic, vegetable oil, mayonnaise, lime juice, cumin, adobo, and salt in a large bowl.
Step 2
Prepare the steak by cutting it into sections of 5-6 inches, depending on the size of the skillet. Tenderize meat using a meat tenderizer.
Step 3
Marinade the steak thoroughly in the marinade and make sure it is well covered. Marinate for at least two hours; I normally marinate it overnight in the refrigerator.
Step 4
Over medium heat, heat your cast-iron skillet. Cook the skirt steak pieces until medium-rare in the skillet, about 10 minutes per side. On the outside, the meat should develop a slight crust.
Step 5
Remove the meat from the pan, slice against the grain into strips, and finish cooking in the pan.
Step 6
Add the green onions at this point and allow them to cook in the meat grease. If necessary, add more vegetable oil.
Step 7
Serve with Mexican rice, lettuce, diced tomatoes, cheese, salsa and sour cream on warm flour tortillas.
In Closing
We hope you enjoyed this recipe for Lupe Tortilla Fajita. This is a great option, especially if you find that flour tortillas are not as appealing to you. It consists of grilled meat with vegetables, which is served in a flour tortilla. If you have any other questions or concerns about making tortilla fajitas at home, please leave a comment below. Thank you for reading.
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Lupe Tortilla Fajita Recipe
Ingredients
- 1 1/2 pounds skirt steaks
- 3 cloves garlic (peeled and mashed)
- 1/3 cup vegetable oil
- 1 teaspoon mayonnaise
- 1 teaspoon Goya Adobo seasoning
- 1 teaspoon salt
- 1 bunch of green onions
- 4 tablespoons fresh lime juice
- 1 teaspoon ground cumin
Instructions
- To make the marinade, combine the garlic, vegetable oil, mayonnaise, lime juice, cumin, adobo, and salt in a large bowl.
- Prepare the steak by cutting it into sections of 5-6 inches, depending on the size of the skillet. Tenderize meat using a meat tenderizer.
- Marinade the steak thoroughly in the marinade and make sure it is well covered. Marinate for at least two hours; I normally marinate it overnight in the refrigerator.
- Over medium heat, heat your cast-iron skillet. Cook the skirt steak pieces until medium-rare in the skillet, about 10 minutes per side. On the outside, the meat should develop a slight crust.
- Remove the meat from the pan, slice against the grain into strips, and finish cooking in the pan.
- Add the green onions at this point and allow them to cook in the meat grease. If necessary, add more vegetable oil.
- Serve with Mexican rice, lettuce, diced tomatoes, cheese, salsa and sour cream on warm flour tortillas.
