There’s something magical about sizzling fajitas arriving at your table, and the Lupe Tortilla fajita recipe brings that restaurant experience straight to your home kitchen. This beloved Tex-Mex chain has perfected their signature lime pepper marinated fajitas over decades of serving hungry customers across Texas.
What sets the authentic Lupe Tortilla fajita recipe apart is their commitment to fresh ingredients and time-honored techniques. From hand-rolled tortillas to fresh-squeezed margaritas, every element works together to create an unforgettable dining experience.
Making this Lupe Tortilla fajita recipe at home allows you to enjoy those same bold flavors and tender, juicy meat that has made this restaurant a Texas institution for families and fajita lovers alike.
My Personal Experience with This Lupe Tortilla Fajita Recipe and How I Enjoyed It
The first time I attempted this Lupe Tortilla fajita recipe, I was skeptical that I could recreate the restaurant’s signature flavor at home. However, after watching their chef demonstrate the lime pepper marinade technique, I was amazed at how simple yet effective their method really is.
What struck me most about this Lupe Tortilla fajita recipe was how the lime pepper marinade transforms ordinary beef into something extraordinary. The acidity of the lime tenderizes the meat while the pepper adds just the right amount of heat without overwhelming the natural beef flavors.
When I served this Lupe Tortilla fajita recipe to my family for the first time, the sizzling sound as the meat hit the hot cast iron skillet immediately transported us to our favorite booth at the restaurant. The tender, flavorful meat paired perfectly with their signature tableside guacamole recipe.
Ingredients Required for This Lupe Tortilla Fajita Recipe
For the Fajita Meat:
- 2 lbs beef skirt steak or flank steak
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon paprika
For the Vegetables:
- 2 large bell peppers (mix of colors), sliced
- 1 large white onion, sliced
- 2 tablespoons vegetable oil
For Serving:
- 8-10 flour tortillas
- Tableside guacamole (recipe below)
- Sour cream
- Shredded cheese
- Pico de gallo
- Fresh lime wedges
For the Tableside Guacamole:
- 3 ripe avocados
- 1 jalapeño, finely diced
- 1/4 cup diced white onion
- 2 tablespoons fresh lime juice
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Kitchen Utensils List
- Large mixing bowl for marinade
- Sharp knife for slicing meat and vegetables
- Cutting board
- Cast iron skillet or large sauté pan
- Tongs for handling meat
- Measuring cups and spoons
- Citrus juicer or reamer
- Whisk for marinade
- Large spoon for mixing guacamole
- Small bowl for guacamole preparation
- Serving platters
- Fork for mashing avocados
Preparation and Cooking Time
Prep Time: 20 minutes
Marination Time: 2-4 hours
Cook Time: 15 minutes
Recipe Instructions for This Lupe Tortilla Fajita Recipe
Step 1: Prepare the Marinade In a large bowl, whisk together lime juice, olive oil, black pepper, garlic powder, onion powder, cumin, salt, and paprika until well combined.
Step 2: Marinate the Meat Slice the steak against the grain into 1/4-inch strips. Add to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Step 3: Prepare the Vegetables Slice bell peppers and onion into strips of similar thickness to the meat. Set aside.
Step 4: Make the Tableside Guacamole Score avocados in a crosshatch pattern and scoop into a bowl. Add jalapeño, onion, lime juice, and cilantro. Mash to desired consistency, leaving some chunks. Season with salt and pepper.
Step 5: Cook the Fajitas Heat cast iron skillet over high heat until smoking. Remove meat from marinade and cook in batches, about 2-3 minutes per side. Remove and rest.
Step 6: Cook the Vegetables In the same skillet, add oil and cook peppers and onions until slightly charred but still crisp, about 4-5 minutes.
Step 7: Serve Return meat to skillet with vegetables for final sizzle. Serve immediately with warm tortillas and accompaniments.
Storage Guidance for Leftover Lupe Tortilla Fajita Recipe
Store any leftover fajita meat and vegetables in separate airtight containers in the refrigerator for up to 3 days. The guacamole should be consumed within 24 hours for best quality. Reheat the meat and vegetables in a hot skillet before serving.
Serving Ideas for This Lupe Tortilla Fajita
- Classic Fajita Bar: Set up a DIY station with warm tortillas, the fajita mixture, and all traditional toppings for guests to build their own perfect bite.
- Fajita Salad Bowl: Serve the meat and vegetables over crisp romaine lettuce with the guacamole as dressing for a lighter, healthier option.
- Breakfast Fajita Scramble: Use leftover fajita meat in scrambled eggs with cheese, served with warm tortillas for a Tex-Mex breakfast.
- Fajita Quesadillas: Use the meat and vegetables as filling between tortillas with cheese, grilled until crispy and melted.
- Fajita Nachos: Layer the meat and vegetables over tortilla chips with cheese, jalapeños, and dollops of guacamole for game day appetizers.
Tips for This Lupe Tortilla Fajita Recipe
- Don’t Skip the Marinade Time: The lime acid needs time to tenderize the meat properly. Overnight marination yields the most authentic restaurant flavor.
- Get Your Skillet Screaming Hot: The signature sizzle comes from cooking on extremely high heat. Your cast iron should be smoking before adding the meat.
- Slice Against the Grain: Always cut your steak perpendicular to the muscle fibers to ensure maximum tenderness in every bite.
- Keep Vegetables Crisp: Don’t overcook the peppers and onions. They should have some bite left for the best texture contrast.
- Rest the Meat: Let cooked fajita meat rest for 2-3 minutes before the final sizzle to allow juices to redistribute for maximum flavor.
This authentic Lupe Tortilla fajita recipe brings the beloved flavors of Texas’s favorite fajita destination right to your home kitchen. The lime pepper marinade creates incredibly tender, flavorful meat that rivals any restaurant experience.
Try this recipe tonight and discover why Lupe Tortilla has been a Texas tradition for generations. Don’t forget to share your results in the comments below!
Lupe Tortilla Fajita Recipe
Ingredients
- 2 lbs beef skirt steak or flank steak
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 2 large bell peppers mix of colors, sliced
- 1 large white onion sliced
- 2 tablespoons vegetable oil
- 8-10 flour tortillas
- Tableside guacamole recipe below
- Sour cream
- Shredded cheese
- Pico de gallo
- Fresh lime wedges
- 3 ripe avocados
- 1 jalapeño finely diced
- 1/4 cup diced white onion
- 2 tablespoons fresh lime juice
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Step 1: Prepare the Marinade In a large bowl, whisk together lime juice, olive oil, black pepper, garlic powder, onion powder, cumin, salt, and paprika until well combined.
- Step 2: Marinate the Meat Slice the steak against the grain into 1/4-inch strips. Add to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- Step 3: Prepare the Vegetables Slice bell peppers and onion into strips of similar thickness to the meat. Set aside.
- Step 4: Make the Tableside Guacamole Score avocados in a crosshatch pattern and scoop into a bowl. Add jalapeño, onion, lime juice, and cilantro. Mash to desired consistency, leaving some chunks. Season with salt and pepper.
- Step 5: Cook the Fajitas Heat cast iron skillet over high heat until smoking. Remove meat from marinade and cook in batches, about 2-3 minutes per side. Remove and rest.
- Step 6: Cook the Vegetables In the same skillet, add oil and cook peppers and onions until slightly charred but still crisp, about 4-5 minutes.
- Step 7: Serve Return meat to skillet with vegetables for final sizzle. Serve immediately with warm tortillas and accompaniments.
Video
Notes
Frequently Asked Questions
What cut of meat is best for fajitas?
Skirt steak is the traditional choice for its flavor and texture, but flank steak works well too. Both cuts benefit from the lime marinade’s tenderizing properties.
Can I make this recipe with chicken instead of beef?
Yes, chicken breast or thighs work beautifully with this marinade. Adjust cooking time to ensure chicken reaches 165°F internal temperature.
How long can I marinate the meat?
For best results, marinate 2-24 hours. Longer marination (overnight) develops deeper flavors, but don’t exceed 24 hours as the acid can make meat mushy.
What’s the secret to restaurant-style sizzling fajitas?
Use a cast iron skillet heated until smoking, and return the cooked meat to the hot pan just before serving for that signature sizzle.
Can I prep this recipe ahead of time?
The meat can be marinated up to 24 hours ahead, and vegetables can be sliced the morning of serving. Cook everything fresh for best results.
What peppers work best for fajita vegetables?
Bell peppers in various colors (red, yellow, green) provide the best flavor and visual appeal. Avoid thin-walled peppers that cook too quickly.
How do I prevent the guacamole from browning?
Press plastic wrap directly onto the surface of the guacamole and refrigerate. The lime juice also helps prevent oxidation naturally.
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