Ingredients
Equipment
Method
Vegetables
- Heat a skillet over medium-high heat.
- Add 2 tablespoon beef fat.
- Add the sliced onions, peppers, and salt.
- Sauté until tender with a light char.
- Turn off heat and set aside.
Beef
- Heat a cast iron skillet over medium-high to high heat.
- Add 2 tablespoon beef fat and spread evenly.
- Add the sliced fajita steak and toss with tongs to coat with the oil.
- Keep tossing and stirring until the beef is heated through and crisping on the edges.
- Turn off heat.
- Slide the beef to one side and add the peppers and onions from skillet 1.
Tortillas
- Heat a cast iron skillet or griddle over medium-high heat with a touch of beef fat.
- Cook the corn tortillas 1-3 at a time, about 1 minute per side.
- For softer tortillas, stack two together.
Serve
- Serve with diced onion, fresh cilantro, salsa verde, salsa rojo, refried beans, and Mexican rice.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
The key to great fajitas at home is slicing the beef across the grain—look for the muscle striations and cut perpendicular to them for maximum tenderness. Use two skillets simultaneously to save time: one for the vegetables, one for crisping the beef. The "smoking skillet" presentation is impressive at restaurants but genuinely dangerous at home; skip the third pan and focus on getting good char in your working skillets. Store leftover cooked fajita components separately in the fridge for up to 3 days—the beef reheats better when not mixed with the vegetables. For softer tortillas, stack two together while heating; they'll steam each other and hold up better to heavy fillings.
