Carne Asade Fajitas

  • 1 lb. well-tenderized round steak
  • Salt and pepper
  • 1 tsp. smoked paprika
  • 1 tsp. granulated garlic
  • 1 tsp. ground cumin
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. ground chipotle
  • 1-2 medium yellow onions, peeled and sliced into thin wedges
  • 1 large orange bell pepper, seeded and sliced into thin strips
  • Warm flour tortillas

Trim all of the visible fat from the meat, then cut it across the grain into thin strips, about 1/8 of an inch. Cut each of the strips into small squares. Liberally pepper and salt the surface; allow the meat to rest for about half an hour.

While the meat is resting, combine the smoked paprika, granulated garlic, ground cumin, ground black pepper, and ground chipotle in a small dish. Set aside. Prepare the onion and pepper. Set aside.

Heat a heavy skillet with some bacon fat, butter, or other chosen cooking fat until it is bubbly. Cook one layer of the prepared meat at a time until done, allowing the pieces of meat to brown, but not burn. Near the end of cooking, sprinkle with the reserved seasoning mix and continue stirring to evenly coat the meat.

Remove the meat to a plate and keep warm. Add the prepared onions and pepper to the hot skillet and stir constantly until the vegetables are crisp tender. Add the meat back to the skillet, stir, and remove from the heat. Adjust salt and pepper according to your tastes.

Serve the meat and vegetables in warm flour tortillas with your favorite fajita condiments.

  • Yields: 4 servings
  • Preparation Time: 1 hour
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.