We are so fortunate to live in Alberta, Canada where beef is incredibly accessible…and not just any beef either! Alberta beef is world renown for it’s amazing rich taste, consistent high quality, and perfect marbling within its cuts. We knew without debate what meat we needed to wrap within our tortilla’s to bring you this recipe.
Using fresh ingredients and combining citrus fruit and vegetables, this recipe is dynamite. Add a tortilla and everyone will be having seconds or even thirds.
If you are using a less quality cut of beef it’s alright! With our incredible marinade we promise the end result will still be fantastic.
Both of our families love having Mexican dishes for supper. It’s just so fun to have the ability to build your meal exactly how you’d like it. Cheese? Lettuce? Salsa? Guacamole? Olives? The list of toppings can be endless and allows everyone to have some fun ‘playing’ with their food and building their perfect bite!
Like most marinade’s, the longer the meat can soak in the marinade, the more tender and taste infused it will be. You could even start the meat in it’s marinade the night before you want to make your fajita’s. Leave it in the fridge for at least 8-10 hours to preform marinade ‘magic’ before cooking.
Find a bowl with a tight fitting lid or a container that you can wrap plastic wrap over. To begin, simply add all the marinade ingredients and combine with your strips of beef.
Feel free to use either fresh jalapenõ’s or pickled. Remember that if you use fresh jalapenõ’s they are much hotter, and will pack waaaay more of a punch. Lol, right Meg?
When finished combining the marinade ingredients, simply stir everything well and let the marinade do it’s job!
Mexican cuisine in our minds is one of the most colorful and playful palate’s. We love the ability to use multicolored peppers, onions, and toppings. Accent your fajita’s and don’t be shy to maybe try a new colored pepper!
When you’re ready to cook up your beef, combine whatever peppers, onions and all your marinade ingredients into a frying pan. Cook these until the vegetables are slightly soft and be careful not to over cook. If you prefer to have your meat more on the rare side, prepare the peppers and onions first and then add the meat near the end.
Mash the avocado, grate the cheese and pour the salsa. Let the Mexican fajita creations begin!
Beef Fajita MarinadeCourse: Main, BeefCuisine: MexicanDifficulty: Easy
Incorporating citrus and fresh ingredients with the usual Mexican flavours, this marinade will no doubt become a favorite. It’s unique and subtle flavours create a fajita meat that is so tender and infused with an incomparable complexity of taste.
2.5 lbs. beef, (cut into strips approximately 1 cm wide x 3 cm long)
2 oranges, juiced
2 limes, juiced
1/3 cup olive oil
1/4 cup fresh cilantro, minced
1/4 cup pickled jalapenõ’s, diced small
3 garlic cloves, minced
1 tbsp cumin
1 tsp salt
- Fajita Mix
2 colored bell peppers, sliced thin
1 large onion, chopped small
gluten-free soft tortilla shells
aluminum foil for wrapping tortilla shells to warm
- Fajita toppings, Optional
grated cheddar cheese, or be adventurous and try something different!
romaine lettuce, shredded
sliced black or green olives
sour cream or plain yogurt
pickles, diced small
what else can you think of ?!
- Combine all marinade ingredients in bowl with a tight fitting lid. (Or use plastic wrap to cover open bowl)
- Allow beef to marinade for 8-10 hours.
- Preheat oven to 300°F
- Prepare any topping ingredients for your fajita’s such as guacamole, grating cheese, chopping lettuce etc.
- On medium heat, combine peppers, onions and marinade in frying pan. Cook until peppers slightly soft and onions translucent.
*If you prefer your red meat more rare then begin peppers and onions first, adding the beef near the end of frying.
- Wrap soft tortilla shells in aluminum foil and warm in oven at 300°F for approximately 5 minutes.
- Fill your tortilla with beef mixture and any additional toppings that you desire.
- Wrap it up and enjoy. Lol, be careful not to overfill your tortilla shell….we always do!
Stacey and Meg