Beef fajitas from Tex-Mex - Traditions, Innovations, and Comfort Foods from Both Sides of the Border (page 181) by Ford Fry and Jessica Dupuy

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Notes about this recipe

  • averythingcooks on February 11, 2026

    We loved the steak marinade (for a flank steak) made with her "standard chile paste", pineapple juice etc. For our fajitas, I offered roasted poblanos & Anaheims (both from the freezer), grated cheese (cheddar & Monterey jack), shredded lettuce, sour cream, hot sauce and I raided the canning cupboard for pickled hot peppers, pickled red onions and a spicy corn salsa. We had a great dinner.

  • metacritic on February 09, 2026

    Fantastic. Plenty of labor to pull the whole thing together but a feast for a crowd (or, in our case, a surplus for a family of four). The marinade was terrific. I wish I were able to grill the dish but zero degree weather makes that impossible. Served with all the complementary dishes (guacamole, salsa, shredded cabbage, foamy butter, etc that are suggested).

  • jimandtammyfaye on January 14, 2023

    Fabulous marinade for steak. Sub 1 TBS chipotles in adobo sauce for Standard Chile Paste. Have subbed flank steak, but skirt steak is best. For veggies, I roast in 450 degree oven for 30 minutes. Haven't used the foamy butter yet. Serve with avocado creme p111.

  • katiesue28 on May 26, 2020

    Delicious! The marinade left the steak with so much delicious flavor. Next time I would not go through the trouble of making the homemade flour tortillas, though.

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