• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
House Full of Monkeys
  • Home
  • Recipes
    • Main Dishes
    • Side Dishes
    • Appetizers
    • Desserts
    • Drinks and Smoothies
    • Recipe Index
  • Crafts
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Global Recipes
  • Copycat Recipes
  • All Recipes
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Global Recipes
    • Copycat Recipes
    • All Recipes
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Main Dishes

    Lupe Tortilla's Fajitas Grandioso Copycat Recipe

    Published: Jun 24, 2012 by Susan Petracco
    This post may contain affiliate links · 124 Comments

    Jump Print
    4.68 from 81 votes

    A good authentic beef fajita recipe is worth its weight in gold. So many fajitas don't measure up - store-bought packages, restaurants whose fajitas are below par, and recipes that are easy but flavorless. That's not what you'll find here! This copycat recipe for Lupe Tortilla's Fajitas Grandioso from makes the BEST fajitas you'll ever taste.

    lupe tortilla's steak fajitas
    Jump to:
    • What is Lupe Tortilla's Restaurant?
    • Copycat Recipe
    • Serving Suggestions
    • Recipe

    What is Lupe Tortilla's Restaurant?

    When we lived in Texas, our favorite restaurant BY FAR was Lupe Tortilla's, who had the best fajitas in Houston. It's a fun family-friendly restaurant with good margaritas and great Tex-Mex food and the most amazing Lupe Tortilla Fajitas Grandioso! However, since moving to Florida, the closest Lupe's is about one thousand miles away, so I had to do something about that!

    Signs outside tell customers to expect a wait - if you are in a hurry you are encouraged to come back another time. The wait was always worth it, though, and each location has a children's play area with sand and toys...conveniently located next to the outdoor bar. :)

    Houston locals know not to bother with a menu. The regular food is good, but if you know the ropes, you order fajitas grandioso for two without bothering to look at the menu. (Heck, I even ordered them once when I dined alone, while traveling back to deal with bad renters in the house we still had there.) Honestly, these are the best fajitas you will ever eat. You can get chicken and/or beef in the restaurant, but beef is my favorite. And they go great with a side dish of charro beans!

    Copycat Recipe

    So God Bless Texas, and "Scott", who originally posted the fajitas grandioso recipe over at Tastebook (it's gone now). I've made it several times now and I have to say, it's REALLY close, and it's an authentic fajita recipe. In fact, it's the best Tex Mex fajita recipe I've come across.

    I think the only reason it's not the same is that my cast iron skillet isn't very seasoned yet. Take note: cooking these fajitas on cast iron is a MUST. Any other cookware simply will not do!

    Start with 1.5 lbs of skirt steak. Do NOT use flank steak or anything else that kinda looks the same...looks can be deceiving. You want SKIRT steak!

    fajita steak marinating

    The first step to make this Lupe Tortilla fajita recipe is the fajita marinade. Scott's recipe calls for marinade for 2 pounds of skirt steak; IMO this is enough for only about 1.5 pounds. You need to have enough marinade for the meat to settled into; otherwise the steak won't be tender enough. It's the citric acid in the lime juice that breaks down the meat, tenderizing it in the process, so you want enough marinade for the steak to sit in. It's not just about the flavor.

    I also link to use a meat tenderizer before marinating the steak. This not only makes the meat more tender (obviously!) but it also opens the meat up to better absorb the flavors of the marinade. It's funny because I didn't even know about this type of meat tenderizer before...it's a plastic thing with a bunch of metal "pins" that get poked into the meat to break it up. You can find it on Amazon here (affiliate link).

    fajitas while cooking
    fajitas while cooking

    When you're ready to cook, heat your cast iron pan to a medium-to-high temperature. Let it get hot before you place the meat on it, so that it starts to sear as soon as you add it. This is where a high qualify cast iron pan is really useful, because the more it's seasoned, the better your cooking will be. The one I like can be found here on Amazon (affiliate link). I like the size, and the lack of a long handle for when I want to use it in the oven for other recipes. It's pretty affordable too.

    After that, you want to grill the steak on medium-high heat. If the temperatures is too high, the outside of the meat will get tough before the inside is cooked. And if it's too low, there won't be enough searing on the outside to really develop the flavor. The other thing I do differently is to cook the meat for awhile, then slice it against the grain and return it to the skillet to finish cooking. I think the flavor develops better this way.

    Cooked Fajita Meat
    I really like my meat pretty rare, so this is without putting it back in the pan for a final searing. You're welcome to do that if you want your meat more done.

    Doesn't it make your mouth water? Here's a close-up, just in case!

    Cooked Fajita Meat
    OMG
    lupe tortilla's steak fajita meat
    lupe tortilla's steak fajita meat

    Serving Suggestions

    Once you've finished cooking the fajitas, serve them on homemade flour tortillas for a true Lupe's experience. (You can use corn tortillas if you prefer.) Add grilled onions and peppers, as well as sour cream, salsa, cheddar cheese, and steak on a flour tortilla. For a side dish, add a delicious bowl of charro beans, and add a margarita on the rocks for a drink, and it's almost like being in the restaurant.

    Lupe Tortilla's Fajitas

    Here's a photo from another night when I didn't cheat, and made my delicious homemade flour tortillas. They are WAY better than anything you'll ever find in a store. In fact, they're so good that they've ruined me for store-bought tortillas for the rest of my life.

    One note: this beef fajita recipe differs a little from my original version of Lupe Tortilla's Fajitas, which excluded the mayo and adobo, and included tequila. Based on reader feedback and especially suggestions from reader Kathryn, I've changed it up a bit. We tried this out and it's delicious. The final recipe with these changes is what is shown below. Thanks for all the help, blog readers!

    If you're looking for how to make fajitas like a Mexican restaurant, this one has you covered.

    Recipe

    Fajitas Recipe

    Lupe Tortillas Fajitas Grandioso - Copycat Recipe

    4.68 from 81 votes
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Marinating Time: 2 hours hours
    Total Time: 2 hours hours 40 minutes minutes
    Author: Susan
    Calories: 441kcal
    Servings: 4 people
    Print Pin Rate
    Make the Lupe Tortillas restaurant's most popular Fajitas Grandioso dish in the comfort of your own home.

    Equipment

    • Cast iron pan
    • Meat tenderizer
    Prevent your screen from going dark

    Ingredients

    • 1.5 pounds skirt steaks
    • 3 cloves garlic peeled and mashed
    • ⅓ cup vegetable oil
    • 1 teaspoon mayonnaise
    • 1 teaspoon Goya Adobo seasoning
    • 1 teaspoon salt
    • 1 bunch green onions
    • 4 tablespoons fresh lime juice from real limes
    • 1 teaspoon ground cumin

    Instructions

    • Make the marinade by combining the garlic, vegetable oil, mayonnaise, lime juice, cumin, adobo, and salt in a large glass or Pyrex bowl.
      3 cloves garlic, ⅓ cup vegetable oil, 1 teaspoon mayonnaise, 1 teaspoon Goya Adobo seasoning, 4 tablespoons fresh lime juice, 1 teaspoon ground cumin, 1 teaspoon salt
    • Cut the steak into 5-6 inch sections, or whatever will fit in your skillet. Use a meat tenderizer such as this one to tenderize the meat.
      1.5 pounds skirt steaks
    • Place steak in marinade and make sure the marinade covers the meat as thoroughly as possible. Marinade for a minimum of 2 hours; I usually let it sit in the marinade, in the refrigerator, overnight.
    • Heat your cast-iron skillet over medium-high heat. When it’s hot, place the skirt steak pieces on the skillet and cook until medium-rare, about 10 minutes on each side. The meat should start to develop a slight “crust” on the outside.
    • Remove meat, slice against the grain into strips, and (optionally) return to pan to finish cooking.
    • At this point, add the green onions (full length or cut in half; not chopped) as well and let them cook in the grease from the meat. Add more vegetable oil if needed.
      1 bunch green onions
    • Serve on warm flour tortillas with Mexican rice, salsa, cheese, sour cream, lettuce, diced tomatoes, etc.

    Nutrition

    Calories: 441kcal | Carbohydrates: 3g | Protein: 37g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 703mg | Potassium: 558mg | Fiber: 1g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 4mg

    View the web story version now!

    Filed Under: Copycat Recipes, Featured Recipes, Main Dishes June 24, 2012 by Susan Petracco 124 Comments

    Reader Interactions

    Comments

    1. Lauren

      October 29, 2012 at 6:52 pm

      This may be a stupid question but: you said 1/3cup veg oil plus 2tbsp veg oil.
      You put the 1/3cup of veg oil in the marinade, what did you do with the other 2 tbsp?
      Did you put that in the skillet before cooking the meat?
      Thanks

      Reply
      • Susan

        November 27, 2012 at 12:27 am

        Whoops, Lauren, thanks for catching that! I'll correct it now. It's for sauteing the peppers and onions!

        Reply
      • Realist

        December 20, 2023 at 4:28 pm

        You're expecting me to cover 1.5lbs of meat with 9 tbs of liquid? I can't tell if you're a troll or just stupid.

        Reply
    2. Anne

      February 01, 2013 at 11:28 pm

      I cannot wait to try this. If this comes even close, you will be my forever hero!
      I miss Lupe soooo much.

      Reply
      • Susan

        February 02, 2013 at 12:36 am

        Hope you like it as much as I do! BTW, the older and more seasoned the cast iron pan, the better. When Lupe's opened their location on I-45 north, the fajitas didn't taste as good for about six months, I presume because the pots were new!

        Reply
        • Anne

          February 05, 2013 at 11:36 pm

          I fixed them tonight and was in food heaven. I seared the meat on the grill since my cast iron is still pretty new... It was amazing. Thanks for sharing the recipe!
          Anne

          Reply
          • Susan

            February 06, 2013 at 1:03 am

            Great! I'll have to try the grill method too, that sounds good.

            Reply
        • chefwes

          March 29, 2020 at 6:47 pm

          ummm, the fajitas are cooked on a grill, not in a "cast iron" anything. Sorry to break the news to you, but it kind of blows your whole theory of why they taste so good out of the water.

          Reply
          • Sarac

            January 29, 2023 at 4:49 pm

            3 stars
            Agreed. Best beef fajitas were from the original Ninfa’s on Navigation. Mama Ninfa did not use cumin or chili powder, just a great garlicky marinade and always grilled them. There is no substitute. Lupe Tortilla is great, but not the same. Unfortunately, since Mama Ninfa passed away, LT is good stuff. However, save the taco spice and grill them.

            Reply
            • Susan Petracco

              February 01, 2023 at 3:37 pm

              5 stars
              I don't think I ever ate at Ninfa's - I don't know if I even know the name. I feel like I missed out!

          • Susan Petracco

            February 01, 2023 at 3:38 pm

            5 stars
            Interesting! They were served on a cast iron comal, and we always assumed they were cooked that way. Could the comal be put on the grill maybe, or do you know that they were cooked directly on the grate? I don't have a grill so I'll stick with the cast iron, but I'm sure they taste amazing when grilled. Thanks for chiming in.

            Reply
          • Mvparker

            September 17, 2023 at 10:34 pm

            5 stars
            Wow is all I can say. I made this for dinner tonight and it tasted great!!! I cooked it on the cast iron skillet. Delicious.

            Reply
            • Susan Petracco

              November 07, 2023 at 1:06 pm

              I'm so glad to hear it! Thanks for commenting :)

          • craig schwegler

            December 26, 2023 at 7:54 pm

            5 stars
            Man, your jerk comment sure was helpful! It helped me better understand how to prepare the recipe in a cast iron skillet!

            I bet it’s super convenient knowing everything!

            Reply
      • Gene Tyler

        April 06, 2023 at 12:18 am

        5 stars
        I sincerely want compliment this author. I only made one change and that was to double the amount of lime juice. I bought the suggested tenderizer but it didn't have the same texture. I finally found some skirt steak with the long continuous blade tenderization and made fajitas this evening and it was an exact match for both flavor and texture. Thank you so much.

        Reply
        • craig schwegler

          December 26, 2023 at 7:59 pm

          A dear friend made these fajitas a few nights ago, they were fantastic. I asked for the recipe, and he sent me link to this page. I can’t wait to make them myself.

          Reply
    3. Mario Kitchen

      March 21, 2013 at 10:37 pm

      Best tortilla fajita is with lots spices, like cajun
      In my kitchen i use always mix spces

      Reply
    4. Courtney

      March 29, 2013 at 7:45 pm

      We live right down the street from a Lupe's (not to rub it in), and we love their beef fajitas. However, it would be AWESOME if we could make them at home for a fraction of the price for our friends and family. We're going to try this out tomorrow for a bbq. Crossing my fingers. Thanks for sharing!

      Reply
    5. kevin

      April 18, 2013 at 9:22 pm

      Wow those you have their look just like Lupe's. Where on earth did you find those tortillas? The closest i've found are HEB's homemade ones. Theyre definitely good, but not lupe caliber. By the way, and i'm going to keep posting on here because i'm not a chef, and right now this is the only food that I care about making (fajitas),

      I called Lupe and simply asked them what kind of marinade they use. They said pepper-lime marinade. I actually felt stupid because the next time i went their their menu said as much. So i guess i'm wondering if this might should include some normal black pepper, maybe even red peppers? Obviously i can add those myself, as they're good flavors, but in terms of getting it exactly like Lupe, any thoughts?

      Reply
      • Susan

        April 23, 2013 at 12:57 pm

        Kevin, I make them myself. The only problem is they never turn out round! (I need a tortilla press, maybe!) And I use lard, not vegetable shortening...it's fattening but who wants bland tortillas? I used the recipe at http://www.texasrollingpins.com/tortillarecipe.html

        I also used the video at http://huggingthecoast.com/2010/07/17/homemade-flour-tortilla-recipe-weekend-video-spotlight/ but it's giving an error right now.

        I'd love to hear what you think about the pepper if you try it. Being over 1000 miles from the closest Lupe's, I don't even know which I'd try. It could even be adobo maybe? I'm curious too. I wouldn't think black pepper but without a big hunkering piece of skirt steak in front of me, I'm just guessing!

        Reply
        • Deborah

          January 08, 2017 at 9:41 pm

          Not to be nosy, but if you want to get some great uncooked homemade tortillas go to mexgrocer.com. I moved to Tennessee via Houston several years back and living in the Wwodlands we had Lupe's right down the road off 45 north. I am so greatful someone finally broke the receipt that I am making it at least once a week. But back to your problem at hand. I found the grocery site and have ordered the flour tortillas at least once a month. They come 22 to each pack but you get 2 pls so you will get 44 altogether. I usually open one pack and freeze the other so you don't have to use them all right of way. I take out what I need for the meal and wrap the rest in aluminum foil and then put them in a gallon zipped bag(make sure you get all the air out or they will get dry). Hope this helps!

          Reply
          • Susan

            January 09, 2017 at 12:15 am

            Thanks Deborah! I'll check it out.

            Reply
            • Jennifer

              April 25, 2019 at 1:38 am

              We have moved to Australia from Houston and guess what i miss the most....Lupe's beef fajita! Years ago a friend of mine was moving to Canada and she charmed the manager into giving her the recipe. It was equal parts olive oil to lime juice, garlic, salt and pepper. I confirmed it with another manager years later. I left out the pepper when i told him what I knew and he responded, "What about the pepper?" Now that it is franchised, I don't think they make the marinated in house. I've never been about to get them as good as Lupe's but I think that is because we have not been able to perfect the charred bits. We usually grill them. Next time I'll try the cast iron. Thanks!

            • Susan

              April 25, 2019 at 2:05 am

              Jennifer, that's great to know! I'll give that combo a try.

      • Shan

        July 01, 2023 at 6:26 pm

        I go to Lupe often and have never seen any pepper on their meat. It is definitely limey and mayonnaise doesn’t sound too far off as they are tender, juicy and moist

        Reply
        • Susan Petracco

          July 07, 2023 at 1:26 pm

          Thanks, that is good to know! It's been way too long since I've been in Houston to look for myself.

          Reply
    6. lenny osborne

      April 22, 2013 at 7:23 pm

      What does the Tequilla do for the maridade? Can I leave it out or will it change the taste of the cooked meat?
      thanks

      Reply
      • Susan

        April 23, 2013 at 1:04 pm

        Hmmm, Lenny, I'm not sure. Certainly it adds flavor, but if you want to avoid the alcohol and keep the flavor you could use probably something like the syrup at http://www.amorettistore.com/Amoretti-Premium-Tequila-Syrup-750mL/dp/B00A66SXWA

        In fact, I just read that raw alcohol in marinades keeps the meat from absorbing the flavors from the marinade. So maybe next time I'll try it without the tequila, but maybe add some to the pan (to burn off the alcohol) before cooking.

        Reply
    7. BetsyD

      April 30, 2013 at 8:09 pm

      Yes-- thank you! I, too, lived very close to the Katy Freeway location a number of years ago and loved Lupe's. Thank you for posting the recipe.

      Reply
    8. kevin

      May 05, 2013 at 11:52 pm

      hey thanks alot for the input Susan,

      I like to squeeze the limes directly, would the pulp mess with the absorption of the marinade, because i know that is what fibers purpose is at least. Also, something seems counterintuitive about oil in marinade, doesnt oil repel aqueous marinade so as to not help absorb?

      Reply
      • Susan

        May 06, 2013 at 12:34 am

        I squeeze fresh limes too, and it works. I'm not experienced enough as a chef to know if you're right about the oil; the only thing I can suggest is to try it both ways and see what you think. If you test it out, let me know please!

        Reply
    9. BJ

      January 17, 2014 at 6:48 pm

      I believe the chefs at Lupe Tortillas run all of their skirt steak through a meat tenderizing machine before they marinate it. If you look closely, you can see where the meat has been almost perforated in a regular pattern. This helps to tenderize the meat and any connective tissue, obviously, but also helps the lime marinade to penetrate the meat. I think that step would be essential.

      Reply
      • Susan

        January 17, 2014 at 7:14 pm

        BJ, do you mean something like http://www.amazon.com/Mister-Tenderizer-Meat-Tenderizing-Machine/dp/B000QX5YJS or something more commercial (aka too large and expensive for most kitchens)? Looks interesting.

        Reply
        • chefwes

          March 29, 2020 at 6:54 pm

          yo may just want to invest in a Jaccard Meat tenderizer. It is inexpensive, and works very well. It is hand held, with about 100 small blades. You really should check it out, it is wonderful! I use mine all of the time!

          Reply
      • Tom Rankin

        October 12, 2018 at 3:40 am

        Yeah I was thinking the same thing. The only time i have got the recipe to be close was when I bought skirt that had already been tenderized at Kroger

        Reply
      • Bertie

        February 25, 2020 at 9:21 pm

        I've been a loyal Lupe's customer since they opened their first restaurant in the late 70's - early 80's in the old 1930's era bungalow house with creaking floor boards and a crepe paper flower-filled claw leg tub in the one uni-sex bathroom, right behind the old Bank One building in Bear Creek at 290 and HWY 6.

        Their original beef fajita recipe had the exact same lime marinade flavor, but they didn't originally run the skirt steak through a tenderizing machine. They didn't start doing that until after they started expanding into a chain. Personally, I like the original "un-tenderized" version better. They were every bit as tender at the original restaurant, so I'm guessing that they had more time to marinate the skirt steak back then, hence there was no need to tenderizing it.

        Here's a suggested compromise that works for me when cooking them at home .... if you don't have the lead-time to marinate yours overnight then put a piece of parchment paper over your fresh and patted dry skirt steak and give it some healthy wallops across the whole skirt strip with a good old-fashioned hand-held tenderizer hammer using the large pattern side. (This helps relieve work frustration also, especially if one has a good Margarita in hand!) Give it a good once-over on each side, but don't over-do it. Then put it in the lime marinade for 2 hours. This works out to being a good compromise for me and it still allows you to get a good med-rare yet crispy edge without obliterating the texture of the meat and letting all the good juices seep out. Oh, and DO NOT FORGET to let it rest for 10 minutes when you take it out of the cast iron pan before you start cutting it at a diagonal cross-grain.

        I hope this helps! LONG LIVE LUPE'S!!!!! ; - )))))

        Reply
        • Susan

          February 26, 2020 at 1:22 pm

          Bertie - I like your approach to stress relief ;) Thank you for the added information!

          Reply
    10. Paul

      June 23, 2014 at 11:35 pm

      Definitely not Lupe's! That was disgusting...tequila was way too overpowering.

      Reply
      • Susan

        June 29, 2014 at 8:10 pm

        Bummer, Paul, I'm sorry it didn't work out for you.

        Reply
    11. Kirk

      July 01, 2014 at 6:04 am

      Hi Susan,
      I just found your amazing looking recipe for the Lupe fajitas and it looks great. I'll be trying them in a couple days. Thank you for sharing.

      Reading the recipe, it reminded me of a recipe I made quite a while ago, Tequila-Lime Fajitas, which I found again after rummaging through my bookshelf of cookbooks. It was from the August 1998 issue of Better Homes and Gardens Special Interest Publications Simply Perfect Hot & Spicy magazine (maybe they should add more words to the title!). Anyway, to the main point, their marinade is: 1/2 cup lime juice; 1/4 cup Tequila; 1/4 cup cooking oil; 1 4-ounce can chopped green chile peppers, drained; 1/2 teaspoon bottled hot pepper sauce; 1/4 teaspoon salt; 1 medium onion, thinly sliced. Mix all together, then place steak in a plastic bag and pour marinade over, seal and marinate for 6 to 24 hours. It is very similar, but I think your recipe's addition of garlic and cumin is a great idea!

      About making tortillas, I recommend the Homesick Texan cookbook by Lisa Fain. The author describes various styles of tortillas, use the Houston style for Lupe-esque tortillas. Follow the directions and with a little practice (1 or 2 tries) they turn out just like Lupe's, though I don't like them as large.

      One last note about marinades, I was reading Steve Raichlen's Barbecue Bible and remembered him discussing the theory of marinades. He wrote that every marinade has 3 parts: acids (Lemons, Limes, vinegar, yogurt, etc), oils, and aromatics (vegetables, herbs, spices, condiments, etc). He claims the oils seal in flavor and keep foods most during grilling. He has a few marinade recipes with alcohol in them and didn't mention any issues or concerns about it.
      Thanks again!

      Reply
      • Susan

        July 01, 2014 at 3:45 pm

        Thank you Kirk! What awesome information. I've had my eye on that Homesick Texan cookbook...might be time for me to grab a copy.

        Reply
      • Traci

        February 16, 2021 at 11:19 am

        I would love the Houston tortilla recipe! I’m in England now but miss Lupe’s SO much! My som has asked for their beef fajitas for his birthday tomorrow, so I’ll try this copycat recipe and would love to make homemade tortillas as well.

        Reply
        • Susan

          February 16, 2021 at 2:00 pm

          I hope he loves it - and happy birthday to your son!

          Reply
    12. Stacy

      July 29, 2014 at 6:15 pm

      This is great! Thank you! I asked the waiter at Lupe Tortilla one time what was in the marinade and he said the secret was the tequila.

      Reply
      • Susan

        July 31, 2014 at 6:12 pm

        Stacy, thanks for the comment. I'm thinking the same might be said about life in general ;)

        Reply
      • Jose Canusee

        July 03, 2023 at 1:19 am

        Stacy, I think the waiter was saying one of two things:
        1) If you drink enough Margaritas you won't care what's in the marinade
        or 2) If you order the waiter enough Margaritas, then they might break down and give you the "secret"..
        Also, when you ask, don't say what are the ingredients to your "secret" marinade.. That will immediately shut them down.. It's better to say "I'm allergic to so many things that if the doctor says I eat any of them I will die a horrible death.. so I am required to ask what the ingredients are in the fajita steak marinade".. And if that doesn't work then try offering them a Margarita..

        Reply
        • Susan Petracco

          July 07, 2023 at 1:27 pm

          Jose - that is clever and hilarious!!! ;) Thanks for commenting

          Reply
    13. Laura

      October 26, 2014 at 8:56 pm

      Hi,
      The recipe I have from a former employee doesn't use tequila. Also at the end of the grilling or cooking -however you do it, they melt butter, not toxic margarine, on top of the meat before slicing. Lots of butter.

      Cheers,
      Laura

      Reply
      • Mike

        December 23, 2014 at 3:24 pm

        Laura,

        Is the rest of scott's recipe the same? just with out the tequila?

        Reply
      • Kimberly

        August 22, 2015 at 11:43 pm

        I'm so excited to try this recipe tonight, but THIS is one comment I'm so glad I didn't miss. :) Buttah makes everything bettah!

        Reply
    14. John

      May 16, 2015 at 1:44 pm

      Thank you so much for posting this recipe. It really does taste very close to the real thing. Although, getting the right thickness and tenderness has been a challenge. My wife and I believe those unique, thin and glorious flour tortillas bring the whole meal together. Don't suppse you have mastered the Lupe flour tortilla?

      Reply
      • Susan

        May 16, 2015 at 4:28 pm

        John, I have not mastered it! But I've been working on it. There are many recipes online; the ones I currently make (can't find the URL right now) have lard instead of Crisco, and DO NOT use baking powder. The baking powder makes them thicker/fluffier, which is great for some things but not like Lupe's.

        The biggest challenge I've had is with the gluten being too elastic. I've found that I need to mix it up, let the dough rest, divide it into 12 sections, then let it rest again.

        I'll try to make my own version of the recipe as a blog post sometime this summer!

        Reply
        • Bertie

          February 25, 2020 at 9:30 pm

          Susan, I've been trying for years to perfect Lupe's tortillas also and have come close but never close enough to their heavenly version .... but you are SPOT ON about using lard and absolutely NO baking powder, and of course ... use tortilla harina flour without backing powder ... they can't be made with all-purpose American flower. Let us know when you have posted yours .... it's kind of a "Holy Grail" quest! ; -)

          Reply
    15. marion

      July 05, 2015 at 3:15 pm

      Lupe's now has a new twist that is the best fajita I've ever eaten. They now use filet mignon for their fajita meat (or you can get the regular). If you get the filet fajitas they serve a lime butter sauce. It takes Lupe's to an entirely different planet they are so good!

      Reply
      • Susan

        July 16, 2015 at 11:10 pm

        Whoa. I may need to make a trip to Houston just to try that!

        Reply
    16. Theresa C

      August 19, 2015 at 10:06 pm

      Yes thank you! We love Lupes too...

      Reply
    17. Delilah

      May 05, 2016 at 1:36 pm

      Oh how I have missed Lupe Tortilla's. I worked in Park 10 when they first opened and visited on a regular basis until we moved up a north. Even if we are in Houston for two days we go to Lupe's twice. Once for the genuine Tex-Mex that is unheard of in PA and once for fajitas.

      Reply
      • Susan

        August 24, 2016 at 8:53 pm

        Delilah, for my 40th birthday my husband ordered the real deal straight from Lupe's! It was crazy! Way too expensive for every day but what a perfect birthday surprise.

        Reply
    18. Kathryn

      August 24, 2016 at 8:20 pm

      OK I made this and may I just add a couple of things? I had gotten a bowl of the marinade at the restaurant when I asked for lime... yes! a little bowl. So I was able to taste the actual marinade. I made your marinade but added this... a teaspoon of Goya Regular Adobo seasoning. And a teaspoon of mayonnaise. This made all the difference in the world and made it complete. Tastes just like the marinade I was served and the meat just like the fajitas in the restaurant. Try it!

      Reply
      • Susan

        August 24, 2016 at 8:52 pm

        Thanks Kathryn! I'm going to give this a shot, as I haven't made it in awhile. I'll let you know how it turns out.

        Reply
    19. Kassi W.

      September 06, 2016 at 9:26 pm

      Does anyone know the recipe for the amazing lime butter that comes with the meal? I've been trying to find what's all in it. I know butter and lime but that can't be all, it's also foamy at the top.

      Reply
      • Susan

        September 07, 2016 at 1:48 am

        Nope, sorry, Kassi! I don't even remember that stuff...sounds good though.

        Reply
    20. Steve

      September 24, 2016 at 3:37 am

      I tried your marinade tonight Susan. I marinated my skirts for three hours and then grilled them on a hot charcoal grill. I have to say the taste is pretty darn close! I'm going to try adding the mayonnaise and Goya next time like Kathryne recommended. Thanks for your input!

      Reply
    21. Mars

      October 11, 2016 at 6:15 am

      I'm beyond delighted that you've all continued to figure this out. Any closer to those authenticing tortillas and we're all set

      Reply
    22. BPower

      November 26, 2016 at 1:36 am

      Any tips for cooking this with chicken instead? I'm not the best at cooking chicken and need some pointers please?? We just moved to FL after 18 yrs in Houston and we are CRAVING these fajitas big time! Any help would be much appreciated! Thank you!

      Reply
      • Susan

        November 26, 2016 at 3:49 am

        No, I've never tried to do the chicken. I wonder how it would be with the same marinade. I always liked the steak so much better. Welcome to Florida, BTW - that's where I am too.

        Reply
    23. Danielle

      December 16, 2016 at 1:52 pm

      We are going to try this recipe this weekend for our 1st of 3 Christmases. I will add the Adobo and mayo too. Will probably have to do it on the grill as we will have a large crowd to feed. I will do both Chicken and Beef exactly the same...can't wait!

      Reply
    24. Suzanne

      May 15, 2017 at 3:54 pm

      Thought you all might want to know that Lupe's will now mail you their marinated fajita meat to cook up yourself! I just saw it on their website and am going to definitely order one of these days, but first I'm going to try this amazing sounding recipe of yours first, Susan! I now live in Florida and every time I go back to Texas it is a must go to! I started going to the original Lupe Fajitas on Stafford in Houston when it was the only one that existed. I remember sitting outside and talking to the owner and they said they would NEVER expand! Boy, did they change their minds! I still think the original one is by far the most fun. It is an old wooden structure comprised of many small rooms full of rambunctious people, (probably because of their delicious margaritas). all having a blast! SO much fun! I still think their fajitas are the best of all. I've tried the one in Austin, and although delicious, it's not quite the same.

      Reply
      • Susan

        May 15, 2017 at 5:41 pm

        Ditto! I loved the one on the south side of the loop. Then we moved to the Woodlands, so when they opened the one on I-45 north, I think we were there the first week. Things didn't taste the same for a few months - we joked that they had to get the cast ironed pans good and greased up first. And maybe that was true because it did end up being just as good, though not with quite the same atmosphere.

        Reply
        • Wayne

          February 18, 2018 at 6:13 pm

          They have two in Austin and one in Cedar Park, now. So, come for a formula 1 race or a concert, and stuff your face while you're at it.

          Reply
    25. Suzanne

      May 15, 2017 at 4:50 pm

      Lupe's will also send you their enter fajita meal through the mail! :)

      Reply
      • Susan

        May 15, 2017 at 5:30 pm

        We did that for Cinco de Mayo!

        Reply
    26. Joseph Schmidt

      August 27, 2017 at 7:08 pm

      Just got off the phone with a Lupe's manager (after eating way too many of their beef fajitas!), I was decisively assured that no Tequila is used in their marinade. I will leave it out when I try your recipe.

      Reply
      • Susan

        August 27, 2017 at 7:43 pm

        Thanks Joseph! Then you can just save it for shots... :)

        Reply
        • Keith

          May 15, 2018 at 10:15 am

          I also called Lupe's and they also assured me no tequila or alcohol is in the marinade. So......my guess is the reason tequila works so well in this recipe is it imparts a "smokey" flavor to the fajitas. Perhaps they are using a little liquid smoke?

          Reply
      • carlos

        May 17, 2018 at 2:34 am

        is be cause lupe don't use tequila in their recipe and this recipe is close but not the same

        Reply
    27. Donna

      February 06, 2018 at 10:03 am

      Hi,Susan
      Great recipe indeed! I love the way you've presented this mouthwatering recipe. Thanks for putting it together.

      Reply
      • Susan

        April 30, 2018 at 12:39 am

        Donna, thank you for your kind comments!

        Reply
    28. CC

      April 29, 2018 at 10:34 pm

      how would you cook these on the grill (time/temp)? Do you have to use tequilla? Thanks

      Reply
      • Susan

        April 30, 2018 at 12:39 am

        CC: You can leave out the tequila. I'm not sure on the grill. I would think high heat and short time, so you get a sear on the outside but still rare or medium rare on the inside. Other than that, however, you'll have to use some trial and error I think!

        Reply
    29. Julee

      May 01, 2018 at 4:52 pm

      So excited to try this... its been a long 3 years in DFW with no Lupe :(..... anyone know if it is the same recipe for chicken as well?

      Reply
    30. Keith

      May 15, 2018 at 10:12 am

      I've been going to Lupe's since 1984. I used to play in the sandbox there as a child. The fajitas there, in my opinion are the best on earth. As of last year, I've been exiled in Indiana. I tried this recipe and it was excellent, however, not perfect. Best fajitas I've had besides Lupe's. The fajitas did not have enough of a "lime" flavor. I think Lupe's injects their meat with lime juice. I am going to try this next.
      Also, from reading other internet posts, a lot of folks think they use soy sauce as well. Any ideas?

      Reply
    31. Keith

      May 15, 2018 at 10:25 am

      PS. My brother swears a waiter at Lupes told them they inject the meat.

      Also, once my waiter told me, the meat is kept in vacuum sealed bags with the marinade. Allows better penetration of the meat with the flavor

      Reply
      • Melissa

        June 05, 2021 at 7:18 pm

        I heard the same about the vacuum pack.

        Reply
    32. carlos

      May 17, 2018 at 2:37 am

      I'm sorry I now you all are exited by this is close to lupe recipe but is not that first they don't use tequila in their recipe don't get me wrong this recipe is good but is not the lupe recipe

      Reply
    33. Gonzo

      August 19, 2018 at 8:15 pm

      Funny how you say you may not substitute flank steak. Bc it's not the same. You are the smartest recipe sharer by far bc you are ABSOLUTELY correct. They are not the same.

      Reply
    34. Leigh

      January 09, 2019 at 2:03 pm

      For years I've been using the copycat version using tequila for the marinade, but made your version last night. Wow! My family absolutely loved the fajitas last night. Came back this morning to make sure I pinned it. Now I guess I'll need to explore more of your recipes!

      Reply
      • Susan

        January 09, 2019 at 2:10 pm

        Thanks Leigh, I'm glad you liked it! And thank you for pinning it, too :)

        Reply
    35. David B.

      March 23, 2019 at 8:11 pm

      Thank you for posting this Susan.During high school in West Houston in the 80's I worked at the original Charlie's Hamburgers. While I was working there the original Lupe Tortillas opened up next door. I've loved their fajitas ever since. I moved to Dallas for 23 years and now I'm in Washington State. I've missed those fajitas for a long time. Looking forward to preparing these. Thanks.

      Reply
      • Susan

        March 25, 2019 at 4:19 pm

        You're welcome David! I hope it works out great for you.

        Reply
    36. Nancy Ferriegel

      April 20, 2019 at 10:36 pm

      Do you have the original salsa recipe? They've changed it and now you have to ask for it.

      Reply
      • Susan

        April 21, 2019 at 10:43 pm

        I wish... but unfortunately, no, I don't.

        Reply
    37. Natalie

      August 22, 2019 at 6:38 pm

      I have to tell you, I called lupe’s and talked to the manager, told him I moved from Houston. I asked him if he could please give the maranaid. He was soooo kind in doing so. He walked me through the whole process. What he told me: onion powder, garlic powder, cumin, salt and lots of pepper! Add a ton of lime juice and veg. Oil!! I couldn’t believe he gave the recipe to me!! We make them all the time, all my friends say these are the best fajitas ever!! ( not nearly as great as being there, but good enough for home)

      Reply
      • Cheryl

        September 08, 2019 at 6:57 pm

        Natalie, did he give you the amounts of the ingredients?

        Reply
    38. Karl

      April 04, 2020 at 7:47 am

      Just found this...we lived in Houston for 4 years and we loved going to Lupes for beef fajitas and margaritas .. limited to going out for food due to COVID-19 but managed to get a piece of skirt steak...everything else is the house - including tequila, triple sec and limes!! Soooo looking forward to this...steps one and two complete...now the wait ... what to do ... where is that tequila and triple sec !!

      Reply
      • Susan

        April 21, 2020 at 5:53 pm

        I hope it turned out well! Definitely do not run out of the liquor during these tough times LOL!!!

        Reply
    39. Rachel Murphy

      September 16, 2020 at 5:43 pm

      I’m in Missouri and can’t find the adobo seasoning. Any clue where I can find it or what to substitute instead??
      Thanks!!

      Reply
      • Susan

        September 16, 2020 at 5:45 pm

        Rachel,
        You can get it from Amazon (https://www.amazon.com/All-Purpose-Seasoning-Shakeable-Canister/dp/B07CQ8L7YQ) or looking at the ingredient list, it says it contains garlic, oregano, salt, black pepper, and turmeric. I just don't know what the ratios of each part would be! Hope that helps!
        Susan

        Reply
    40. Melissa

      June 05, 2021 at 7:23 pm

      Why is tequila mentioned so much in the comments but it is not in the recipe?

      Reply
      • Susan

        June 05, 2021 at 9:43 pm

        Hi Melissa, great question! I originally had tequila as part of the marinade. A commenter suggested not to use it. I compared two versions - with and without - and decided it was better without. So I edited it!

        Reply
        • Melissa

          June 06, 2021 at 11:22 pm

          Thank you! I was so confused! I have tried a recipe before with the tequila, and it just kind of gave it an off taste. I am trying your recipe out tomorrow… Cannot wait!

          Reply
          • Susan

            June 07, 2021 at 12:14 am

            I would love to hear your feedback if you feel like sharing! Thanks!

            Reply
    41. Mel

      June 17, 2021 at 10:45 pm

      5 stars
      My family loved this recipe! We sprinkled some more garlic on before we threw them on the grill (only because we LOVE garlic!) and they were amazing! Thanks for the recipe!

      Reply
      • Susan

        June 18, 2021 at 5:54 pm

        I'm pretty partial to garlic too - I may try that next time! Thank you for sharing how much you enjoyed the recipe!

        Reply
    42. B Mat

      October 22, 2021 at 10:42 pm

      Hello, perhaps I am making this up but I had always heard thit's heard that their meat or chicken or was marinated in champagne or chianti ? Is this true?
      Thanks!

      Reply
      • Susan

        October 26, 2021 at 3:22 pm

        5 stars
        I've never heard that, b mat. I don't think it's true, as someone from the restaurant commented above and didn't mention it. But who knows? It could be the secret ingredient! Maybe give it a shot and let us all know how it tasted :)

        Reply
    43. Martine Laurent

      December 08, 2021 at 2:45 am

      Thé recipe you had before called for tequila and no mayonnaise: I have made it countless times and it has always been a success. My most recent one I started it on the grill, did the cutting and finished it in the cast iron skillet. Came out delicious ! Thank you for sharing !

      Reply
      • Susan

        December 08, 2021 at 1:23 pm

        5 stars
        Yep sure did! I like it just fine with the tequila and I use it sometimes and don't other times, depending on how much I have in the house. I do like the mayo addition, but it was fine before without it too. I'm so glad you enjoyed it and thank you for letting me know!

        Reply
    44. S

      June 12, 2022 at 1:18 am

      5 stars
      Letting it sit overnight and will cook tomorrow. Just thought I would throw a comment in…moved to Houston in 1998. Only location was the one at I 10 and highway 6. Have to wait over an hour to get a table,,

      Reply
      • Susan

        June 13, 2022 at 8:08 pm

        I got there in the summer of 1999, and I think it was the only location at that time, too. I had moved to the Woodlands a few years later when the one on I-45 opened.

        Reply
    45. Stephanie

      June 21, 2022 at 2:49 am

      Do you happen to have a copy of the old recipe? I prefer it with tequila and this doesn't have it, it's just not the same! I've tried to adjust and remember but I can't. :'( Something is off... Thanks!!

      (and if you can see my email, feel free to send it that way to not confuse anyone).

      Reply
      • Susan

        June 23, 2022 at 6:47 pm

        I just tried to find it in the software revisions, but I don't seem to have it anymore. I'm sorry. I know that the original included tequila and didn't include the mayo, but that's all I can recall. I'm so sorry!

        Reply
    46. Jen

      July 20, 2022 at 11:54 pm

      One of my last meals out with friends before the pandemic lockdown was my first visit to Lupe Tortilla... and the fajita beef just blew me away. When I came home to Phoenix, I went hunting for recipes and fortunately found this one... the first batch was on par with the original and I was thrilled. But the next 4-5 times it was a split between amazing and ridiculously chewy. Fast forward to a month ago and I ran across an article by Cook's Illustrated which revealed there are TWO types of skirt steak. Here's what they said: "We highly prefer the outside skirt, which measures 3 to 4 inches wide and between a half to one-inch thick. Try to avoid inside skirt, which is wider (5 to 7 inches), thinner (a quarter to a half-inch thick), and is far chewier than the outside skirt." It took me awhile to find a package that I was confident was outside skirt (some packages make it hard to tell dimensions)... but we had it last night and it was tender and amazing. Thanks so much for posting this recipe and I hope this helps anyone else who's suffered through a super chewy/tough batch!

      Reply
      • Susan

        July 26, 2022 at 11:56 am

        5 stars
        That's an amazing tip, Jen, and one I didn't know. Thank you so much for sharing, and I'm glad you liked the recipe!

        Reply
    47. Vinnie

      July 26, 2022 at 1:06 am

      5 stars
      Thank you so much for taking the time out to post this recipe. It is phenomenal! I had to substitute the Goya Adobo for Badia because the Winn Dixie where I live didn't carry the Goya, but that didn't seem to make a difference. I'd say if folks are on the fence about whether or not their cast iron is seasoned enough, just go for it. I found mine at the Salvation Army in pretty rough shape and I had to recondition it. It did just fine. Also, I only marinated for about six hours and that was plenty. I already had the tenderizer you described and I'm positive that makes a world of difference in the marinate soaking in and the over all tenderness. These fajitas melt in your mouth!

      Reply
      • Susan

        July 26, 2022 at 11:57 am

        Thanks for the comment, Vinnie, I'm so glad you liked it. Funny about your cast iron pan - I passed one up at the flea market about a year ago and have regretted it ever since. I'm glad you snagged yours when you had the chance and were able to salvage it!

        Reply
    48. Kathy Harrison

      April 04, 2023 at 8:34 pm

      5 stars
      We make this all the time, it’s delicious. Make sure you buy outside skirt it’s so much softer than inside skirt.

      We also marinade for at least 24/48 hours. Enjoy

      Reply
      • Susan Petracco

        July 07, 2023 at 1:24 pm

        Thank you for the comment and your rating, Kathy!

        Reply
    49. andy

      July 29, 2023 at 10:54 pm

      5 stars
      This is right on the nose. Amazing recipe. You should marinate overnight. Try and use outside skirt steak like they do at Lupe's, its much more tender. Outside works too but is a little tougher. Cut against the grain. Thank you for this recipe!!!!

      Reply
      • Susan Petracco

        August 01, 2023 at 1:34 pm

        Thank you for the comment and rating, Andy, I'm so glad you liked it!

        Reply
    50. Blake Burger

      August 14, 2023 at 12:03 am

      Great recipe, just way too salty for our taste. When I omit salt all together it tastes great Def a fam favorite.

      Reply
      • Susan Petracco

        September 07, 2023 at 1:14 pm

        I'm so glad you found a way to make it work for you and your family. Thanks for sharing with others who may have the same preferences!

        Reply
    51. Kinemaster Apk Pro

      April 17, 2025 at 5:12 pm

      3 stars
      This copycat recipe brings Lupe Tortilla’s fajitas right to my kitchen.

      Reply
      • Susan Petracco

        April 17, 2025 at 6:57 pm

        That's a wonderful compliment, thank you!

        Reply
    4.68 from 81 votes (66 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    E-mail Newsletter

    Subscribe to my newsletter for new recipes!

    About Me

    Hi! I'm Susan and I love to create things, including fantastic meals at home! Here you'll find some of my favorite recipes for myself and my family, as well as global recipes inspired by my travels. Read More…

    Recipe Categories

    • Main Dishes
    • Side Dishes
    • Appetizers
    • Desserts
    • Drinks and Smoothies
    • Breakfast

    Footer

    ↑ back to top

    Pages

    • Blog
    • About Me
    • Contact Me

    Stay in Touch

    • Email Newsletter
    • Facebook
    • Instagram

    Policies

    • Privacy Policy
    • Cookie Policy

    As an Amazon Associate I earn from qualifying purchases. This costs you nothing, so please consider using them. It helps me continue to develop recipes and write about my projects, while offering this site for free!


    Copyright 2025 House Full of Monkeys, All Rights Reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.