My Favorite Beef Fajita Tacos

These beef fajitas are a party for your mouth. They pop with rich flavor and color. They are perfect for summertime grilling and sure to be a hit with dinner guests and kiddos too!

You’ll just need some Carne Asada Steaks to make these mouth watering fajitas. So pre-order and pickup at the Farmer’s Markets or our Farm Store.

Ingredients:

  • 1-1.5 lbs Nourished With Nature Carne Asada Steak (or Top Round, Flank, Skirt)

  • 2 Medium Yellow Onions, Sliced

  • 1 Red Bell Pepper, Sliced

  • 1 Yellow Bell Pepper, Sliced

  • 1 Green Bell Pepper, Sliced

  • 1 Orange Bell Pepper, Sliced

  • Pastured Pork Lard for frying

  • Corn Tortillas

  • Cheese (crumbled Queso Fresco, grated Cheddar or Jack)

  • Sour Cream

  • Salsa

  • Cilantro


INGREDIENTS for marinade:

  • 1/2 cup Olive Oil

  • 3 Tablespoons Worcestershire Sauce

  • 1/3 cup fresh squeezed lime juice (or 5 drops Lime Essential Oil)

  • 3 cloves Garlic, minced

  • 1 Tablespoon Cumin

  • 1 Tablespoon Chili Powder

  • 1/2 teaspoon Red Pepper Flakes

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 Tablespoon Honey (sweetener of your choice)


Instructions:

  1. In a dish mix together the marinade: olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper and honey until combined.

  2. Pour half the marinade into another dish. In one dish place the steak, turning it over to coat. In the second dish place your sliced peppers and onions and toss to coat. Cover the dishes and refrigerate for at least 2 hours.

  3. In the meantime warm your tortillas, prepare your cilantro, cheese, salsa and sour cream toppings.

  4. Using a cast iron skillet on your gas BBQ or cook top saute your veggies in Pastured Pork Lard. Dump all the marinade in with them too as they cook. Cook for a few minutes, turning until they are al dente (slightly cooked but still firm). Remove to a plate and set aside.

  5. Turn up your BBQ or cook top to high heat and cook your meat for about 2 minutes per side, to a temp of 120 deg F or medium rare. Remove and allow to rest for 5 minutes.

  6. Slice the meat right before serving, layering the veggies, cheese, sour cream, salsa and cilantro on top of your tortilla.

  7. Serve with corn on the cob, watermelon cilantro salad or eat them all alone. Yum!

there's no better smell than the BBQ smoking with mouth watering fajitas as the hot summer day winds down and begins to cool off.

Add some corn on the cob or watermelon, a few lawn chairs and a glass of lavender lemonade and what you get is heaven on earth!

Enjoy, and let me know if you make them.

Farming for you,

Julia