The Lupe Tortilla Fajita Recipe is a popular beef fajita served in Texas’ Lupe Tortilla. Lupe Tortilla has been around since 1983, and we highly suggest their Mexican cuisine.
Lupe tortilla is my favorite Mexican food item. Since my first Lupe tortilla fajita, I have been a huge fan. However, it has only been a while since I tried my own version of Lupe tortilla fajita and it was a success!
It was a home comfort meal that I found satisfying so I decided to share it later. This dish is delicious and enthralling.
Easy Lupe Tortilla Fajita Recipe
Although the Lupe Tortilla Fajita recipe requires some preparation to marinate the meat properly, the ingredients are simple and easy to find. These are the 3 easiest steps to make fajitas.
Fajitas are basically a tough cut of grilled beef, sliced against grain and served with grilled vegetables and corn tortillas. Although I will suggest the original recipe for beef, some restaurants also offer chicken fajitas.
Ingredients are easy to come by and are inexpensive. The quality and texture of the meat must be considered.
- 4 lbs (2 kg) skirt steak
- 6-8 garlic cloves
- 1/2 cup vegetable oil*
- To saute the vegetables at the end, add 4 tablespoons of vegetable oil
- 8 tablespoons Tequila
- 2 teaspoon salt
- 8 tablespoons of fresh lime juice
- 2 large, white onion
- 6 green bell peppers and assorted color bell peppers
- 4 green onions
- 1 teaspoon to 1 teaspoon ground cumin
- 2 tablespoon mayonnaise
- 2 teaspoon Goya Adobo Seasoning
- Vegetable oil – canola, olive oil, soybean oil, sunflower oil, etc.
- Also, you will need:
- wide bowl (non-metallic)
- Cast-iron skillet pan, ceramic, or grill oven
Prep time: 2-3 hours Cook Time: 15-20 minutes Servings: 8 persons
Lupe Tortilla Fajita recipe requires that you purchase inside skirt beef steak. If you don’t have the time to buy it, you can get flank steak or skirt steak.
Peel and smash garlic cloves.
Cut onion into thin crescents (half rings).
Slice bell peppers into small strips.
Green onions can be cleaned and chopped in the middle. Then, cut them in half.
Make lime juice (squeeze fresh lemons).
Slice the meat into small pieces that can be placed on a skillet or grill. It’s best to cut the meat against the grain.
Marinating the meat in a marinade will ensure that it is tender and soft. If you have concerns about the timing of the marinade, place the meat in the bowl overnight.
Mix the lime juice, cumin, and tequila in a large bowl. Add 1/2 cup vegetable oil. If you wish to add Adobo or mayo, feel free.
Combine all ingredients in a blender or food processor until a smooth, homogenous texture is achieved.
Place the beef fajita into the bowl. Leave it for between 2-6 hours. It will taste great after 4 hours.
Next, take out the meat. The meat should not be rinsed.
Instead of a bowl, a large zip-lock bag can be utilized.
What can you do to substitute tequila for it?
Lime juice serves the same purpose. Ritual Zero Proof Tequila Alternative is another non-alcoholic substitute for tequila (substitution ratio will also be 1:1).
Alternative Recipe for the Marinade for Lupe Tortilla Fajita Recipe without Tequila
- 8 cups light soy sauce
- 2 cup brown sugar
- 2 teaspoon each of ginger powder, onion powder, or garlic powder
- Juice of 8 limes
Grill or ceramic cooker – 375 F (190 C), Skillet – Medium-High Heat
- Grill or cast-iron skillet on high heat
- Fajitas of beef should be cooked for between 3 and 5 minutes per side. Do not overcook. Don’t worry about the marinade. It will be all cooked.
- Allow the meat to rest for no more than 5 minutes before slicing into strips against the grain.
Cooking time can vary from one side to the other. A medium-rare steak is recommended. You can grill the meat for an additional 2 minutes after slicing it into strips.
- 4 tablespoons vegetable oil, and heat bell peppers and onions on medium heat.
Lupe Tortilla’s Fajita can be served with vegetables and warm tortillas (corn, flour). Serve with guacamole, chipotle sauce, salsa, sour cream, pico de gallo, or cheddar cheese on the side. Also, you can serve tortilla chips or nachos.
Time: 5 minutes
- 6 avocados
- 2 fresh lime
- 4 garlic
- Cilantro (optional)
- Finely chop the garlic.
Add lime juice to the bowl. Garlic, salt, and peeled avocados to the bowl.
Mash the mixture with a fork until you have a smooth consistency.
Lupe Tortilla Chicken Fajitas Recipe
Chicken fajitas are my favorite weeknight chicken recipe. This chicken fajita recipe, which is almost exactly authentic, is my favorite. This recipe was authentic, but I couldn’t find ancho chili so I substituted it with chili flakes. If you look hard enough, you can find it.
This recipe is versatile and can be used to make a variety of foods, making it an excellent meal prep option. It’s great for stuffing in a tortilla, wrapping it with lettuce, and enjoying it with warm buttered rice. It’s very simple to prepare it once a week!
- 1kg/2 lb chicken breasts or thighs boneless
- 6 bell peppers
- 2 onion (red, yellow)
- 1/2 cup cooking oil
- 4 cloves garlic
- 1 teaspoon cumin seeds
- 10 black peppercorns
- 2 teaspoon oregano
- 2 tbsp red Chili Flakes (use ancho chili, if possible)
- 1/2 cup lemon juice
Cut the chicken strips against the grain for tender meat.
Using parchment paper prevents cross-contamination.
Marinate with 8 cloves garlic, 2 teaspoon salt, 10 peppercorns, 1 teaspoon cumin, 2 teaspoon oregano, 2 teaspoon red chili flakes, 1/2 cup lemon juice. You can blend it up to but this is the traditional way (makes a difference).
Mix it well set it aside until the vegetables are prepared.
Thinly slice all the vegetables. You can add the other peppers too.
Add about 1/2 cup of cooking oil to a saucepan. Fry the chicken until lightly charred and crisp on both sides. Keep aside once they are done.
Saute onion until lightly brown to the same pan.
Add peppers and cook until lightly charred. Switch off the flame and add the cooked chicken.
Serve the Chicken Fajita as a burrito, wrap, with rice, or as is!
Make sure you make a lot of leftovers. They taste even better!
Serve it with salsa, tortillas, sour cream, and some guac/over rice.
If you have the time, marinate it for at least an hour
For tender meat, chicken thighs are better than chicken thighs
If you don’t have a pan to grill your meat or veggies, you can use a grill plate.
My other blog post:
20 Minutes Lupe Tortilla Fajita Recipe
Lupe tortilla’s special fajita menu item is undoubtedly a highlight. You will never go to another Mexican restaurant after you’ve tried it. When it comes to serving authentic Mexican food, the Tex-Mex restaurant is a true gem. In as little as an hour, you’ll be able to taste home-cooked Lupe tortilla Fajitas.
It takes about 20 minutes to prepare all of the ingredients and another 20 minutes to cook the dish. This meal can be served as a main course or as a side dish to accompany other dishes. Let’s move on, without further delay.
This recipe requires three ingredients: meat, marinade, and fajita veggies. They could all have been listed together. They are listed separately to make it clearer what they are for.
This part will require skirt steak, shrimp, or chicken (4 lb). To make your recipe a success, you will need skirt steak and skirt steak.
- Ground cumin (1/2 teaspoon)
- Fresh lime juice (8 teaspoons). It should be made from the original limes.
- Three pieces of finely mashed and peeled garlic cloves
- Tequila (8 tablespoons). You won’t be disappointed. To prepare this meal, I use tequila almost every day. It enhances the flavor, texture, and taste of the dish.
- One-third cup of vegetable oil will suffice.
- To taste, salt (2 teaspoons)
- Finely chopped green onions (4 pieces). First, slice it in half lengthwise.
- two large slices of white onion Slice the onion into half rings or thin crescents.
- Bell peppers, 6 pieces You can also use any bell pepper kind. You can cut them into strips.
- Vegetable oil (4 tablespoons). This oil will be needed to saute your vegetables.
If you follow the instructions, it’s easy to make all of the Lupe tortilla recipes. Just do as follows:
First, slice the steak into pieces that fit in your skillet (preferably cast-iron). You must slice the steak through the grain if you want tender bites. To tenderize the steak, you will need a meat mallet. Place all pieces of meat in a Ziploc bag.
Next, prepare the marinade. Mix the tequila with garlic, cumin, and lime juice. Add 1/2 cup vegetable oil. Season the fish with salt. Mix the ingredients in a Pyrex bowl, large glass, or large container.
Once the marinade has been prepared, pour it all into a Ziploc bag. As much air as possible should be pushed out of the bag. Seal it well and begin to knead the meat. Mix it well until the marinade is completely covered.
The bag should be kept in the fridge for no more than two hours. The Lupe tortilla fajitas recipe requires only two hours of marinating to get the best taste and texture.
Take the bag from the fridge after 2 hours. Remove the meat from the marinade and grill it over medium heat or over hot coals in a cast-iron skillet.
Continue grilling the meat until all of the marinade moisture has evaporated. You may initially notice a lot of marinade moisture, but it will disappear as you continue to grill.
You are halfway done cooking if you see a little crust on the steak pieces. You can then take longer and cook as you prefer.
Place 4 tablespoons vegetable oil, chopped onions, and sauteed peppers in a pan. Heat them on medium heat until they are tender or crisp. If you wish, you can add more vegetable oils.
Serve them with corn/flour tortillas. Make sure to include the condiments, such as guacamole and cheddar cheese, sour cream, and pico da Gallo.
Pro tip: This recipe can be used with salsa, diced tomatoes, and lettuce as well as Mexican rice.
Note for the Cook
You shouldn’t be surprised that this recipe tastes different from the original. As you can see, I’ve reviewed the Lupe tortilla customer reviews and reader feedback regarding this recipe. I have added tequila but omitted the mayo and adobo from the original recipe. You can also add mayo and/or adobo to the original version.
This Lupe tortilla fajitas recipe tastes succulent and very flavorful. After you’ve made this one time, you’ll notice the difference.
These homemade flour tortillas taste so good that you’ll want to make them again and again after tasting them. This is a meal that’s better than any tortilla meal you’ll find at your local grocery store. That incomparable flavor!
This Lupe tortilla fajitas recipe will make you swear you’ll never buy tortillas at a store again. It’s well worth your time. This dish can be enjoyed with your closest friends as an everyday or special occasion meal.
Lupe Tortilla Grilled Skirt Steak Fajita Recipe
Lupe Tortilla Fajita Recipe consists of a soft, pillowy tortilla and the finest ingredients to stuff it. They can be made with either chicken or beef. This is an exact copy of the fajitas you will get if you stop at the restaurant. You will have the finest fajitas if you make it correctly.
- 3 lbs skirt steaks
- 6 cloves garlic, minced
- 1/2 cup vegetable oil
- 2 tsp mayonnaise
- 2 tsp Goya adobo seasoning
- 2 teaspoon salt
- 2 bunch green onions
- 8 tbsp freshly squeezed lime juice
- 2 teaspoon ground cumin
Method of preparation
To make the marinade, combine the mayonnaise and lime juice with the minced garlic and cumin in vegetable oils.
Marinate the steaks for at least 2 hours or overnight.
For a few moments heat a large pan of cast iron on medium-high heat. They should be cooked on medium heat for about 10 minutes on each side, or until they form a crust.
Take the steak off the heat and slice it into thin strips. If you prefer a well-done steak, return them to the pan and cook for another few minutes.
Add the vegetables to the oil and continue cooking. You can add more oil if you feel the need.
Place them on fresh tortillas.
You can add toppings to your liking. You can add cheese, cheese, sour milk, onions, lettuce, and other toppings.
How to Make the Best Fajitas?
This recipe can only be made with a cast-iron skillet. Otherwise, the flavor won’t be identical to what is served at Lupe Tortilla.
Skirt steaks are ideal because they have a good balance of fat and meat. Fajitas won’t be too dry or moist.
The marinade should be sufficient to coat the meat. To tenderize the meat, a generous amount of lime should be added to the marinade.
You can make gravy from the leftover fat by adding butter, cornflour, and water to the steak.
These must be served hot or they will become soggy.
You don’t need to grill your steak again if you prefer it rare.
The grill temperature should be set at the right temperature. It should not be too high. The meat will become scorched on the outside and undercooked on the inside as a result of this.
Remove rare steaks from the grill while the center is still hot.
Wait until the steak is slightly pink to get a medium-sized steak
For a well-done steak, the meat should not be colored or brownish.
Make your own tortillas by using a mixture of warm water and oil to knead the dough. You will get the best tortillas if you let the dough rest for 20 minutes. This allows the gluten to develop.
This recipe and the tips will help you make the best Lupe Tortilla Fajita. This is the most accurate representation of the original.
Lupe Tortilla Steak Fajita Marinade Recipe
My Fajita marinade is simple to make the best fajitas at home. To produce the fajita sauce, a few fresh ingredients are required. These include onion, garlic, and lime. Next, add salt, Worcestershire sauce, and olive oil. Now it’s time for the marinade!
This steak fajita seasoning is perfect for flavoring flank steak, skirt steak, or hanger steak. To transform a tough-cut beef into our delicious steak fajita recipe, it should be marinated for at least two hours.
- 6 lbs. Hanger steak (can also be used skirt steak or flank steak).
- 1/2 cup olive oil
- 6 Tablespoons Worcestershire sauce
- 1 medium onion, roughly chopped
- 6 cloves garlic, sliced
- 2 teaspoon salt
- 1 teaspoon black pepper
- 4 limes, squeezed
Directions for Steak Fajita Marinade
To marinate the beef, use a Ziploc bag that can hold a 2-gallon or glass dish. The fajita seasoning mixture is now ready to be assembled. Combine the olive oil, Worcestershire Sauce, onion, garlic, and salt.
Next, add the juice from two limes. Then add the steak to the bag. Cover the bag or dish with plastic wrap and let it marinate in the fridge for at least two hours, and up to six hours.
Moving the steak around in the bag as the meat marinates is necessary.
Start preparing the grill 20 minutes before you are ready to cook. Let the beef cool in the fridge. The grill will heat up while it rests on the counter. The meat will be cooked fast for 3 minutes per side to achieve medium-rare to medium doneness. This can also be cooked under a high broiler.
After the steak has been cooked, take it off the heat and let it cool for 5 to 8 minutes. This will allow the juices to distribute throughout the meat. Slice the grain into thin strips. This will result in a tenderer strip of meat.
Frequently Asked Question On Lupe Tortilla Fajita Recipe
Is Fajitas healthy?
Beef is high in protein and lean cuts of beef are low in calories. Beef is high in iron, zinc, and selenium thiamine. It also contains vitamin B6, vitamin D, vitamin B12, vitamin E, phosphorous, pantothenate, and magnesium.
Don’t overcook the meat. This can lead to cancer.
Why is my Beef Fajitas tough?
First and foremost, ensure that you select the appropriate cut. Flan steak, flank steak, or skirt steak should be marinated in the best marinade. This will ensure tender meat.
The amount of acid in your marinade is the second factor to consider (lime juice). This will help tenderize the meat. For 2 lbs of meat, the recommended portion is 4 tablespoons.
Don’t forget to trim it against the grain!
How to substitute a skirt steak?
Flanked steak is the best alternative to skirt steak. Flap steak (also known as flap meat) can be substituted for skirt steak by buying thinly sliced beef tenderloin or short loin steaks.
How do you eat Lupe Tortilla Fajita?
Roll the tortilla with meat, veggies and then eat it with your fingers. To eat any filling on the plate, you can only use a fork.
Conclusion On Lupe Tortilla Fajita Recipe
This recipe can be made at home and served as the main course for your holiday gatherings or dinner parties. This dish is very good with Mexican rice.
Although it is possible to buy ready-made tortillas, it is still a good idea to make your own. Although it takes a little longer, homemade tortillas are delicious.