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Steak Fajitas Burrito (Steak with Peppers and Onions) — 18 Comments

  1. VA:F [1.9.22_1171]
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    i think this is awesome n its my project for spanish class

    • VN:F [1.9.22_1171]
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      Hi Mahagonie,

      That sounds awesome!! Are you going to make it for your class? If you do please come back and let us know what your class thinks and if you need any help I’d be so happy too, any way I can 🙂

      Atender por el momento (Take care for now)
      David

  2. VA:F [1.9.22_1171]
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    Hello David,

    I recently stumbled upon your blog and am making your shredded beef tacos as I type this. (I’ll let you know how I did with them tomorrow or so).

    Regarding your Fajita recipe, when we go to restaurants that serve fajitas, they are brought out to the table still sizzling in a small cast iron skillet. In my last (and best so far) attempt at making fajitas, I placed my large cast iron skillet in the oven at its highest setting and when I served them, I threw the meat and peppers, etc. into the skillet just before serving. I’m assuming this contributes to the “authentic” taste we experience when we eat out. If I was to follow your recipe and then finish with my skillet method, how long do I pre-cook the meat and peppers, etc. before I throw them into the skillet?

    Thanks David!

    • VN:F [1.9.22_1171]
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      Hi Dan,

      I’m glad you stumbled across my recipe blog… Welcome!

      It’s nice to see you’re trying the shredded beef tacos, I think you’ll enjoy them as it’s one of the most popular recipes. I look forward to your input on how they come out.

      As for the fajitas, I’ve had them in a restaurant the way you describe too. It’s a real “head turner”, especially when the server squeezes a lime over the top making it sizzle even more, what a great presentation don’t you think?

      What most restaurants will do is to have pre-sliced marinated meat separate from the peppers and onions. This way they still have options for the peppers and onions if they don’t sell enough fajitas.
      When it’s time to cook an order of fajitas they’ll simply add a portion of meat to a flat top grill and toss in a few peppers and onions. Usually the meat is grilled a few minutes before the veggies are thrown in. This way the meat will be fully cooked and the veggies will be about 90% done.
      At this point they will add the mix to their preheated cast iron skillet. The skillet is usually placed on a burner over high heat or in a broiler when the order goes on so it’ll be ready when the fajita mix is. And then of course it’s served immediately.
      This way when it gets to the table the veggies will have just finished cooking. The trick here is to serve them in a way where the veggies just finish cooking on the way to the table. This is very important since the fajita mix will continue to cook at your table. And that little trick with the lime helps to stop the cooking process and to cool the cast iron skillet from blazing hot to very warm. This helps the veggies from turning into mush at your table.

      Now with that said, how to cook them at home:
      I’d recommend marinating the meat separate from the veggies. I can get away with marinating both together in my method since I’m removing the mix immediately from the pan which stops the continued cooking. Since you’ll be leaving the mix in the pan you’ll want to make sure the meat is fully cooked and the veggies still slightly under cooked since they will continue to cook at the table.
      So how to do this:
      Heat your cast iron skillet over high heat on the stove top. Make sure its “piping hot” before adding your meat, this is very important. Add a little oil, it should start smoking almost immediately. Add your meat and spread it out evenly across the bottom of the pan and let it sit for a minute or two to start the searing process. Then start to stir to sear both sides, or “flip” the meat, you know, the way chefs toss stuff around in a pan.
      When the meat is about half cooked add in your veggies. Cook stirring or flipping constantly for another few minutes, until the meat is fully cooked and the veggies are almost done. At this point transfer your skillet of goodies directly to the table and squeeze some lemon or lime right over the top and there ya go!
      Just make sure the rest of the table is set first. The last thing to come to the table will be the fajita mix so you want your warm tortillas and other condiments already in place.
      This way the cast iron skillet you used to cook the fajitas will continue cooking the veggies a little more and everything will stay hot throughout the meal. Also, there’s no need to dirty up another pan 🙂

      I hope this will help you with your next batch of fajitas and give you that authentic taste you’re looking for as well as the awesome presentation.

      Real quick, there is another way of doing fajitas which is to marinate a skirt steak, grill it on the bbq, slice it thin against the grain and serve it with sauteed peppers and onions on the side… along with any other condiments you like.

      Anyway, there are some of my tips on making fajitas, I think you’ll find them useful and Happy Cooking!

      David

      • VA:F [1.9.22_1171]
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        Hello David,

        Thank you so much for your detailed reply! I have yet to try doing the fajitas as I am stuck on your shredded beef tacos; my family cannot stop eating them. In fact, I’m making my 11th or 12th batch as I type this!!! I am doing the shredded chicken tacos for the first time to day as well–hopefully there will be enough leftovers to satisfy the masses long enough for me to get a chance to try the fajitas before they’re crying for the tacos again 🙂

        Thank you again!

        Dan

        • VN:F [1.9.22_1171]
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          Hi Dan,

          WOW! They sound like me when I first discovered shredded beef tacos. I’m so glad they like them so much. I hope they’ll like the chicken ones just as much 🙂

          I’m also glad you found the fajita info useful and hope (like you) will have enough time in between “taco nights” to make them. You have some really good ideas already so I wish you the best of luck (and the time) when you indulge yourself with fajitas!

          Happy Cooking!
          David

  3. VA:F [1.9.22_1171]
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    What brand of tortilla are you using there? I always have terrible results with the Mission brand tortillas, they are too thick and bread-like. The kind you are using look like what you would see at a mexican fastfood joint.

    • VN:F [1.9.22_1171]
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      Hey Jason,

      I like Guerreros. I know what you mean about Mission tortillas, I never use them. Any brand with a Mexican name will probably be good, just check the thickness before you buy. You may also be able to find uncooked tortillas in the refrigerated section.

      David

  4. VA:F [1.9.22_1171]
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    I will be making this recipe for my family this weekend! I am excited as we all love Camino Real’s fajita burritos and have been looking for a recipe to make here at home! Thank you for sharing!

    • VN:F [1.9.22_1171]
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      Hi Char,

      I hope you and your family will be impressed with this recipe and that you’ll be back for more.
      Enjoy and Happy Cooking!
      David

  5. VA:F [1.9.22_1171]
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    Hello,

    I really like your recipes, the food looks really tasty but please do not write authentic mexican since they aren’t. They are Tex-Mex. And good tex-mex by the way.

    Keep the good work!

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      Hi Sandra,

      I’m glad to hear you like the recipes and thank you for your concern about using the words “Authentic Mexican”. For a lot of people around the world who have never had “real” Mexican food may think that Taco Bell is real mexican food. I just want to give them recipes in the “Authentic Mexican Style”. Since a lot of traditional ingredients in Mexican food cannot be found in different parts of the world these recipes are meant to give them a taste of the Authentic Mexican Style way of cooking with “some” of the traditional ingredients.
      Growing up in San Diego, close to the Mexican border, I learned a lot of my techniques from my Mexican friends and use their style of cooking when creating my recipes. I hope you’ll understand why I use the words “Authentic Mexican Style” and I really appreciate you taking the time to leave me a comment 🙂
      Thanks again and yes, I’ll try to keep up the good work!
      Take care,
      -David

  6. VA:F [1.9.22_1171]
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    this is real good and old recipe i learned how to cook this when i was 7years old and is real good every body shoukd try it!?

    • VN:F [1.9.22_1171]
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      Hi Elma,

      Thank you for the comment, I hope everyone will try it… the flavors are awesome!

      -David

  7. VA:F [1.9.22_1171]
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    Hey Onestopcook! Ever since moving away from San Diego I’ve been missing my mexican taco shop food but thanks to your blog I can do it at home now! There is one recipe I would like to see you post if you know how to make it. Fish Tacos with the white sauce. I’ve been trying to make my own sauce but it never turn out the way I use to get em at the taco shop. Thanks for all the great recipes and keep it up.

    • VN:F [1.9.22_1171]
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      Hi VfromSD,

      I’m not a real big seafood person but I’ll check into it for you… I’m assuming you’re talking about Rubios since they’re known for there fish tacos. I believe the white sauce is a sour cream (Crema de Mexicana) based sauce.
      There’s a place in La Jolla where I’ve had fish tacos (made from thresher shark) that had a pink sauce and for someone that’s not real big on fish… those were awesome! I’ll play around with the recipe and if I come up with a good one I’ll definitely be posting it for you.

      -David

    • VN:F [1.9.22_1171]
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      Thank you queen b,

      Thanks for stopping by and taking a look… Hope to see you back soon and if you try anything, I’d be happy to hear what you have to say 🙂 Take care and HAPPY COOKING!

      -David

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