There is a secret to what makes the Lupe Tortilla Beef Fajita marinade so good. After a great trial and error, plus research with my bestie, I think we cracked the code.
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The Best Fajitas at Home
I love a copycat recipe that I can make at home just as delicious as they can at a restaurant. Lupe tortilla fajitas are so good because the marinade brings tons of flavor.
Beef fajitas at home are perfect for a busy weeknight because they cook up so quickly. But they are also awesome to serve a crowd. All you need for your own fiesta at home are a few great recipes and good margaritas!
What is the Best Fajita Meat
When you hit the grocery stores, look for a cut of meat that will absorb this delicious marinade. My favorite is the flap steak from Costco. It is run through a meat tenderizer so it is super easy to eat.
Other options include:
Flank steak- a little leaner and less tender than flap meat
Skirt Steak- very similar to flap meat but it's not the same
Marinade Ingredients
This marinade recipe is ideal for 2-3 pounds of meat. That's enough for a family dinner of 4-6 people. You can easily adjust the recipe if needed.
- 2 pounds skirt steak
- mayonnaise - it sounds weird but it is the secret to the ultimate marinade
- garlic cloves
- olive oil or neutral flavored vegetable oil
- fresh lime juice
- goyo adobo powder
- onion powder
- cumin
- black pepper
- salt
For the Fajita Veggies
Traditional fajita vegetables are green bell peppers and sliced white onions. Slice the bell peppers and onions lengthwise in long strips. Drizzle the prepped veggies with oil and season with salt and pepper. Cook on a high heat stirring constantly.
Pro tip- pour some of the prepared marinade over the veggies while they are cooking. That makes them more yummy.
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Step By Step InstructionsÂ
- Combine all of the marinade ingredients and stir until well mixed.
- Place your meat in a large plastic bag and pour the marinade over. Seal the bag and refrigerate for 4-8 hours for maximum flavor.
- When you are ready to cook the steak fajitas, preheat your cooking vessel listed below and cook the steak until it is medium rare to medium.
- Remove the steak from where you cooked it and let it rest for 3-5 minutes before slicing.
- Serve with everything you love for great tex-mex food at home.
Cooking Methods
You can make this a few ways. Pick your favorite option.
Cast Iron Pan on the stove: preheat the pan to medium-high heat. Cook the fajita meat for 4-5 minutes per side until the edges are charred and you have a warm pink center. (stay focused. keep your mind out of the gutter)
Grill Pan: similar to the cast iron pan method. Give a light coating of non-stick spray to the grill pan and cook for 5-6 minutes per sides. Continue flipping the meat so it doesn't burn and cook until it has reached your desired temperature.
On the grill: Preheat the grill to HIGH or 425-450 degrees. Lay the meat directly on the grill grates and cook for 6-7 minutes per side until the internal temperature reaches 125-130ËšF.
Can I Use Other Protein
Yes, I will allow that. Chicken breasts also holds up to this marinade. If you want your family (especially your kids) to eat more protein, serve them two kinds. I can never choose just one in the restaurant anyway and love the chicken fajita steak fajita combo.
Make this the Perfect Meal
Homemade pico de Gallo
Sour Cream
Shredded Cheddar Cheese
Shredded iceberg lettuce
Warm Tortillas - corn tortillas and warm flour tortillas
Great sides include: beans, Mexican rice, fresh guacamole.
Lupe Tortilla Fajita Recipe Card
Lupe Tortilla Fajita Marinade and Copycat Recipe
Ingredients
- 2 pounds skirt steak
- â…“ cup vegetable oil
- ¼ cup lime juice
- 2 teaspoon mayonnaise
- 2 cloves garlic
- 1 teaspoon goyo adobo
- 1 teaspoon cumin
- 1 teaspoon salt
Instructions
- Step By Step Instructions
- Combine all of the marinade ingredients and store well.
- Place your meat in a large plastic bag and pour the marinade over. Seal the bag and refrigerate for 4-8 hours for maximum flavor.
- When you are ready to cook the steak fajitas, preheat your cooking vessel listed below and cook the steak until it is medium rare to medium.
- Remove the steak from where you cooked it and let it rest for 3-5 minutes before slicing.
- Serve with everything you love for great tex-mex food at home.
Hope Rice says
Okay this recipe has gotten me the closest recreation for sure! I made a few changes and had the best success! First of all the lime juice in this recipe make it 1.5 what this recipe calls for. Second use flat iron steak and have the meat department run it through the tenderizer. 3rdly it has to marinate for 2 days. I've tried 1 day and it's not the same. The sweet spot is 2 days. Also when cooking turn up the skillet heat, lightly pat the meat dry, and then sear it on the skillet on both sides with a light salting. Put it on a backing dish and finish out the cooking in the oven. 400 15 min or so depending on how thick it is. Honestly this is the closest I've gotten to the real deal. It's worth the effort for sure! Best fajita meat I've ever had!
Anonymous says
I used to work at Lupe tortilla as a server and have been looking for a really good recipe that taste just like it. I've used your recipe but I made a few modifications that made a big difference. Firstly I used flatiron steak and asked the meat department to run it through the tenderizer. This makes the meat much more tender as well as porous for the marinade to leach in. I added lime juice to the Marinade. Basically I followed your recipe but did an additional half of lime juice. So 1.5 with lime juice alone. Also I marinated the meat for 2 days. I've attempted this recipe marinating for just 1 day. It made a big difference to extend the time to 2 days. When cooking turn the pan heat up a bit higher to sear the outside. Slightly pat dry the meat and salt each side a bit before throwing it in the pan. Sear the meat on each side and then throw it in a baking dish and then in the oven at 350 to what ever baking consistency you want. Literally tasted just like the restaurants.