Tuesday, May 6, 2014

Lupe Tortilla Fajitas

Last year for our girls trip myself and three of my girl friends went to my parents beach house for the weekend.  We had a blast no husbands, no kids, mardi gras, and gangnam style dancing....  yep that about sums it up lol.  On the way home we decided to stop and get some Mexican food and we found this AMAZING place called Lupe Tortilla. 

Their specialty is the fajitas and trust me once you have had them you will not go to another Mexican restaurant without thinking about them .  Lupe Tortillas fajitas are over the top mouth-watering, taste bud tantalizing, wonderful!  Did that give you a clear picture of how great they are?

They serve it family style, they bring out a huge platter of meat, some cheese, beans, rice, tortillas and queso and you are ready for an experience you will likely never forget.  So since yesterday was cinco de mayo and we have no Lupe Tortilla within 5 hours of us I decided to try and find a copy cat recipe.  This one comes VERY close to the "real" thing.  EVERYONE in my house loved them and honestly we all ate a little more than we should have.

I hope that you try this recipe and that you enjoy it as much as we do!

2 lbs. skirt steak, or chicken, or shrimp(IT MUST be skirt steak to be successful!)
  • 3 garlic cloves, peeled and mashed
  • 4 tablespoons tequila (yes, really.)
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 4 tablespoons fresh lime juice (from real limes)
  • 1/3 cup vegetable oil
Fajita Vegetables
  • 1 large white onion, sliced into thin crescents (half rings)
  • 3 green bell peppers or assorted color bell peppers, cut into strips
  • 2 green onions, cleaned and cut down the middle longwise (then cut in half)
  • 2 tablespoons vegetable oil (to sauté the veggies at the end)
  • Cut the steak into pieces that will fit into your cast iron skillet. MAKE SURE YOU CUT ACROSS THE GRAIN to get tender bites.
  • Tenderize with meat mallet
  • Place the pieces of meat into a Ziploc bag
  • Mix the marinade AKA the garlic, lime juice, cumin, tequila, salt, and 1/3 cup vegetable oil, and pour into the meat-filled Ziploc.
  • Push as much air out as possible, seal and knead the meat until it is fully covered with marinade. Place in the fridge for two hours. Yes, this recipe ONLY needs two hours of marinating for perfection!
  • Remove the meat from the marinade and grill over hot coals or in a cast iron skillet over med-high heat.
  • You will get a lot of marinade moisture in the pan at the beginning, simply let it cook off (it will, don’t worry!)
  • Remove from heat when cooked to your liking.
  • Heat the remaining 2 tbsp. vegetable oil then sauté peppers and onions over med-high heat until they are crisp/tender.
  • Serve with flour/ corn tortillas and offer guacamole, pico de gallo, sour cream and cheddar cheese on the side as condiments.

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