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Authentic Tex-Mex Fajitas Recipe

Serves 8

Fajitas are pure Tex-Mex food that originated along the Rio Grande River on the Texas-Mexico border and were eaten by cattle wranglers.

The skirt steak is the traditional cut used and was reserved primarily for the chief cowboy. Other cuts of beef can be substituted, such as flank steak or sirloin, but the skirt is by far the most tender, flavorful and authentic.


  • 2 lb beef skirt steak
  • 1/2 onion, halved, slice thin
  • 2 tsp ground cumin
  • 2 tsp powdered red chilis
  • 3 jalapenos, (pickled) chopped
  • 2 clove garlic, chopped
  • 1/4 cup lime juice
  • 2 tbsp jalapeno pickling liquid (white vinegar with a mix of spices)
  • 1 tbsp corn oil
  • 1 tbsp soy sauce (optional)
  • 1 tsp liquid smoke (optional)


1. Place half of the onions in the bottom of a nonreactive dish.
2. Mix the cumin, powdered red chilis, chopped jalapenos and garlic together in a small bowl, then rub on all sides of the meat.
3. Put the skirt steak into the dish, on top of the onions.
4. Pour the lime juice and the jalapeno liquid over all areas to coat.
5. Sprinkle the remaining onions on top of the meat.
6. Cover and refrigerate at least 1 hour, but preferably overnight, turning once.
7. Preheat the grill or broiler until hot.
8. Fajitas need to cook close to a very high heat source, in order to sear the outside but still leave the interior medium rare.
9. Mix together the oil and, if you are using them, the soy sauce and liquid smoke.
10. Brush or spoon the oil mixture onto the meat surfaces.
11. Grill or broil about 2 to 3 minutes on each side, or until the outside is brown and slightly charred, and the inside is still slightly pink.
13. Remove the meat to a cutting board.
14. Let sit 5 minutes before slicing.
15. Cut the meat into thin strips that can be easily rolled into tortillas.
16. Serve with warm, soft flour tortillas and fresh Pico de Gallo or Salsa Fresca.


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Main Ingredient:Meat and Poultry / Beef
Course:Main Dish
Cuisine:American / Southwestern
Preparation Method:Grill

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