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Lupe Tortilla’s Fajitas

ScottScott Jones
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  • 2 lbs skirt steaks
  • 3 garlic cloves, peeled and mashed
  • 1/3 cup vegetable oil, plus
  • 2 tablespoons vegetable oil
  • 4 tablespoons tequila
  • 1 teaspoon salt
  • 4 tablespoons fresh lime juice (from real limes)
  • 1 large white onion, sliced into thin crescents (half rings)
  • 3 green bell peppers or assorted color bell peppers, cut into strips
  • 1 teaspoon ground cumin
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  • 1

    Cut the steak into pieces that will fit on your grill, or into your grill pan or skillet.

  • 2

    Place the pieces of meat into a non-reactive bowl.

  • 3

    Mix the garlic, lime juice, cumin, tequila, salt, and 1/3 cup vegetable oil.

  • 4

    Pour over the meat and marinade for 2 hours.

  • 5

    Remove the meat from the marinade and grill over hot coals or in a grill pan or skillet over med-high heat.

  • 6

    Do not allow meat to dry by overcooking.

  • 7

    Heat the remaining 2 tbsp vegetable oil and saute peppers and onions over med-high heat until they are crisp/tender.

  • 8

    Cut the grilled meat into strips and serve with pepper and onion mixture.

  • 9

    Serve with warm flour or corn tortillas.

  • 10

    Can also serve with optional sides: sour cream, avocados, guacamole, salsa, cheese, lettuce, etc.

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Ratings & Reviews

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  • J Beatty by ,

    I'm about to marinade my skirt steak using this recipe. I live in Anchorage, AK and my sister sent me 9 pounds of Beef Fajitas from Lupe Tortilla in December and I am out. I haven't ordered more because I have no room in my freezer. It comes in individually frozen 1 lb. packages and separate marinade for each pound. So darn easy to make given their instructions. I had my butcher run the skirt steak through the tenderizer because that is how it comes - which surprised me. I read David's comment below about three times each side, wish I had seen this site first. So glad to have found this site! Thanks.

  • Jaydee by ,

    Any specific tequila required for the recipe to work? Thanks for the recipe by the way.

  • victoria by ,

    I'm not a beef person, can I use the same recipe/method for chicken fajitas? Please advise. Thank you so kindly.

  • David by ,

    My daughter used to work at a Lupe's and she got me a tour of the kitchen. I can't speak for the chicken but the skirt steaks in addition to being in this marinade are *mechanically* tenderized three times on each side before being dropped in the marinade for their minimum of 6 hours. Between the physical tenderizing and the citrus in the marinade is why their fajita's are second to none.

  • Clay by ,

    The real Lupe Tortilla's beef fajitas are out of this world good. Hands down the best around. This recipe is the closest to the original I have come across. Tried it the first time in a five hour marinade and it was awesome. Just put another batch in for a 24 hour marinade. Should be even better!

  • lauren by ,

    this recipe is great, really fantastic

  • George by ,

    I gave up on making fajitas years ago because they never turned out very good, but tried again with this recipe. They were just like Lupe's fajitas! We tenderized the meat before marinading for about 4 hours, and grilled to medium rare.

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