Mexican cowboys in Texas made the first Fajitas from skirt steak, probably without any seasoning other than the smoke from the grill. A German chef in Texas brought sirloin beef Fajitas on his menu where it became widely popular. Today, most Fajitas seasonings include artificial flavors. Dig into the deep flavor of Fajitas made with our pure and fresh spices.
1.5lbflank skirt, or sirloin steakcut into 0.25-inch strips
2green bell peppers:halved & sliced
2red bell peppershalved & sliced
2large onionshalved & sliced
2clovesgarlicchopped
2-3limes or lemons
olive oil
salt & pepper
Suggested Side
12tortillas
Culinary Spice Kit (see notes for a homemade spice blend)
Pouch [1] Smoked paprika, cumin, white pepper, oregano
Pouch [2] Jalapeño pepper
Instructions
Marinade
In a BOWL, mix meat, garlic, Fajitas [1] spices, 1 tbsp lime juice, Fajitas [2] spices to taste, and 1 tbsp oil.
Cover and let marinate for 2-24 hours in the fridge.
Fry
In a PAN, heat 2 tbsp oil over medium-high heat.
Fry bell peppers and onions for a few minutes until they turn slightly brown, but are not soft.
Transfer them to a BOWL and set aside.
Fry Meat
In the same PAN, fry the meat strips for a few minutes until they turn brown on all sides. Check for your desired doneness.
Serve
Serve meat in tortillas, topped with bell peppers and onions, and with some lime wedges to squeeze over the Fajitas.
Enjoy!
Notes
▪ Substitute beef with chicken breast, shrimps, or boneless pork cutlets or tenderloin.▪ Substitute meat with zucchini or eggplant.▪ Substitute the SpiceBreeze spice pouch [1] with the following spice blend: 1.5 tsp smoked paprika, and each 1 tsp cumin, white pepper, and oregano.Tip: Quickly reheat the tortillas in a PAN without oil.