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Lupe Tortilla’s Fajitas

ScottScott Jones


  • 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


  • 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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  • Clay

    by , February 6, 2013

    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 , December 16, 2012

    this recipe is great, really fantastic

  • George

    by , March 16, 2009

    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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