Y’all, if you’re looking to bring a little taste of Mexico to your dinner table, you’ve come to the right place! These authentic Mexican fajitas are a celebration of bold flavors, tender juicy beef, and all the classic toppings that make fajitas one of the best dishes around. And with our Permaculture Pastures beef—we’re talking high-quality, grass-fed beef that’s free from hormones or antibiotics—these fajitas will be bursting with flavor and tenderness in every bite.
We’ve got the perfect rub, a marinade that locks in all that flavor, and the cooking method that gives you those irresistible charred edges that everyone loves. We’re also throwing in a couple of delicious homemade side dishes—refried black beans and Mexican rice—that’ll make these fajitas the complete meal. Trust me, your taste buds are going to thank you!
Why Choose Our Beef?
When it comes to fajitas, the beef needs to be perfectly seasoned and tender, and that’s where our Permaculture Pastures beef comes in. Our grass-fed beef is rich in flavor, juicy, and tender—just the way fajitas should be. Plus, it’s leaner than conventional beef, packed with omega-3 fatty acids, and raised with care, which means you can feel good about what you’re feeding your family.
Ingredients
For the Fajitas:
• 1 1/2 lbs Permaculture Pastures flank steak (or skirt steak)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 tablespoons olive oil (for grilling)
For the Fajita Marinade:
• 1/4 cup lime juice (about 2 limes)
• 1/4 cup orange juice (freshly squeezed)
• 2 cloves garlic, minced
• 1 tablespoon Fajita Rub (recipe below)
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
For the Fajita Rub (makes enough for one batch of fajitas, or save extra for later):
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon sea salt
• 1/4 teaspoon cayenne pepper (optional for a little kick!)
For the Refried Black Beans:
• 2 cups cooked black beans (or 2 cans, drained and rinsed)
• 2 tablespoons olive oil
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• Salt to taste
• Water or broth to thin
For the Mexican Rice:
• 1 cup long-grain rice
• 2 tablespoons olive oil
• 1/4 cup onion, finely chopped
• 1 garlic clove, minced
• 1 (14.5 oz) can diced tomatoes with green chilies
• 1 cup chicken broth (or water)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt to taste
To Serve:
• Fresh corn tortillas (fried in beef tallow for extra flavor!)
• Fresh lime wedges
• Fresh cilantro (optional)
Instructions
1. Prepare the Marinade:
1. In a bowl, whisk together the lime juice, orange juice, garlic, Fajita Rub, cumin, chili powder, smoked paprika, black pepper, and salt.
2. Place the flank steak in a large resealable bag or shallow dish and pour the marinade over the meat. Seal or cover, and refrigerate for at least 2 hours, but preferably overnight for the best flavor.
2. Grill the Fajitas:
1. Preheat your grill to medium-high heat.
2. Remove the steak from the marinade and pat it dry with paper towels.
3. Rub the steak with a bit of olive oil and season with the Fajita Rub.
4. Grill the steak for 4-5 minutes per side for medium-rare, or longer if you prefer your meat cooked more through.
5. While the steak is grilling, toss the bell peppers and onions with olive oil and a sprinkle of Fajita Rub. Grill the veggies alongside the steak, flipping them occasionally until they’re tender and slightly charred, about 5-7 minutes.
6. Once the steak is cooked, remove it from the grill and let it rest for 10 minutes before slicing it thinly against the grain.
3. Make the Refried Black Beans:
1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
2. Add the black beans, cumin, smoked paprika, and a pinch of salt.
3. Mash the beans with a potato masher or the back of a spoon until mostly smooth but still a little chunky.
4. Add water or broth to reach your desired consistency and cook for another 5-7 minutes, stirring occasionally. Adjust seasoning as needed.
4. Make the Mexican Rice:
1. Heat olive oil in a medium saucepan over medium heat. Add the onion and garlic, cooking until softened, about 3 minutes.
2. Stir in the rice and cook for 2-3 minutes until lightly toasted.
3. Add the diced tomatoes with green chilies, chicken broth, cumin, chili powder, and salt.
4. Bring to a boil, then reduce the heat to low and cover the pan. Let the rice simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
5. Fluff the rice with a fork before serving.
5. Fry the Tortillas in Beef Tallow:
1. In a skillet, heat a couple of tablespoons of beef tallow over medium-high heat.
2. Fry the corn tortillas for about 1-2 minutes per side until golden and crispy, then drain on paper towels.
To Assemble:
1. Serve the grilled fajita slices with the bell peppers and onions on the side.
2. Place the fajita filling on a warm corn tortilla.
3. Top with a dollop of refried black beans and a spoonful of Mexican rice.
4. Garnish with fresh cilantro and a squeeze of lime for an extra pop of flavor.
Why This Recipe is a Winner:
• Perfectly Tender Fajitas: The Fajita Rub combined with a citrus marinade ensures your beef is packed with flavor and tender to the bite.
• Homemade Side Dishes: The refried black beans and Mexican rice are full of flavor and elevate the fajitas to a full, satisfying meal.
• Crispy Corn Tortillas: Frying the tortillas in beef tallow adds richness and flavor that takes these fajitas to a whole new level.
This recipe is the perfect way to bring some authentic Mexican flavor to your home, all while using high-quality, flavorful grass-fed beef from Permaculture Pastures. Whether you’re grilling up fajitas for a family dinner or serving them at a backyard gathering, these fajitas are sure to be a hit!
Enjoy, y’all!
Addison Smith
Permaculture Pastures