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.
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!
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!
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).
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.
Doesn't it make your mouth water? Here's a close-up, just in case!
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.
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.
Lupe Tortillas Fajitas Grandioso - Copycat Recipe
- Meat tenderizer
- 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
- Make the marinade by combining the garlic, vegetable oil, mayonnaise, lime juice, cumin, adobo, and salt in a large glass or Pyrex bowl.
- 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.
- 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.
- Serve on warm flour tortillas with Mexican rice, salsa, cheese, sour cream, lettuce, diced tomatoes, etc.
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?
Whoops, Lauren, thanks for catching that! I'll correct it now. It's for sauteing the peppers and onions!
I cannot wait to try this. If this comes even close, you will be my forever hero!
I miss Lupe soooo much.
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!
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!
Great! I'll have to try the grill method too, that sounds good.
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.
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.
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!
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.
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.
Best tortilla fajita is with lots spices, like cajun
In my kitchen i use always mix spces
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!
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?
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!
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!
Thanks Deborah! I'll check it out.
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!
Jennifer, that's great to know! I'll give that combo a try.
What does the Tequilla do for the maridade? Can I leave it out or will it change the taste of the cooked meat?
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.
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.
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?
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!
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.
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.
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!
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
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!!!!! ; - )))))
Bertie - I like your approach to stress relief ;) Thank you for the added information!
Definitely not Lupe's! That was disgusting...tequila was way too overpowering.
Bummer, Paul, I'm sorry it didn't work out for you.
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.
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.
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.
I hope he loves it - and happy birthday to your son!
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.
Stacy, thanks for the comment. I'm thinking the same might be said about life in general ;)
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.
Is the rest of scott's recipe the same? just with out the tequila?
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!
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?
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!
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! ; -)
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!
Whoa. I may need to make a trip to Houston just to try that!
Yes thank you! We love Lupes too...
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.
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.
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!
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.
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.
Nope, sorry, Kassi! I don't even remember that stuff...sounds good though.
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!
I'm beyond delighted that you've all continued to figure this out. Any closer to those authenticing tortillas and we're all set
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!
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.
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!
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.
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.
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.
Lupe's will also send you their enter fajita meal through the mail! :)
We did that for Cinco de Mayo!
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.
Thanks Joseph! Then you can just save it for shots... :)
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?
is be cause lupe don't use tequila in their recipe and this recipe is close but not the same
Great recipe indeed! I love the way you've presented this mouthwatering recipe. Thanks for putting it together.
Donna, thank you for your kind comments!
how would you cook these on the grill (time/temp)? Do you have to use tequilla? Thanks
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!
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?
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?
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
I heard the same about the vacuum pack.
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
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.
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!
Thanks Leigh, I'm glad you liked it! And thank you for pinning it, too :)
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.
You're welcome David! I hope it works out great for you.
Do you have the original salsa recipe? They've changed it and now you have to ask for it.
I wish... but unfortunately, no, I don't.
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)
Natalie, did he give you the amounts of the ingredients?
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 !!
I hope it turned out well! Definitely do not run out of the liquor during these tough times LOL!!!
I’m in Missouri and can’t find the adobo seasoning. Any clue where I can find it or what to substitute instead??
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!
Why is tequila mentioned so much in the comments but it is not in the recipe?
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!
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!
I would love to hear your feedback if you feel like sharing! Thanks!
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!
I'm pretty partial to garlic too - I may try that next time! Thank you for sharing how much you enjoyed the recipe!
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?
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 :)
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 !
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!
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,,
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.
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).
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!
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!
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!
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!
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!
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