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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Beef~Res » Skillet Skirt Steak Tacos! Fajitas!

Skillet Skirt Steak Tacos! Fajitas!

February 28, 2019Leave a Comment

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Skillet skirt steak tacos! Fajitas! Easy? Yes! Delicious? Absolutely! My first choice would be grilled skirt steak tacos. If it were not 20 degrees on my back porch, it would definitely be grilled steak. But, I cannot say enough how much I enjoy this cooking method that I learned from my Mom. I use this cooking method for beef short ribs, pork carnitas and even pork country ribs. And the best thing is, you start the recipe in one skillet and finish it in that same skillet.

Nowadays everything is fajitas!

I remember a few years back visiting my brother in Texas and we got on the subject of fajitas. To me, fajitas are a Texas thing. Where arrachera is definitely a Mexican thing! Both are skirt steak, both grilled, but both are not always finished the same way. On the menu of many restaurants, you will see fajitas listed. The most popular are beef fajitas, but there’s also chicken and shrimp fajitas. Or you can get a mix of all three. I get it, but to me that seems more like a stir fry of proteins with peppers and onions. You see them with mushrooms too! Back to my brother in Texas, lol! He loudly proclaimed, “There’s no such thing as shrimp fajitas!!!” I am not here to argue the point, it just makes me laugh now ever time I see them on a menu.

beef fajitas with peppers and onions

Do you have a local Mexican carniceria(butcher shop) near you?

If you are fortunate enough to purchase meats from a Mexican butcher shop or market, the cuts of meat will vary from your everyday market. Arrachera or skirt steak is typically sliced super thin and is very tender at most carnicerias. This will yield faster cooking fajitas is the skillet too. For the thin sliced version, you will only add 1 1/2 c of water to the meat and it will cook for 20-25 minutes once it begins boiling. See the instructions below for more details. The thicker cuts require more cooking time to become tender.

Flour Tortillas or Corn? I confess I am a corn tortilla girl, but I would not refuse homemade flour tortillas!
Skillet Skirt Steak Tacos With Black Beans, Salsa Verde on a Crispy Corn Tortilla
beef fajitas close up in skillet

Tacos Everyday! Not Just On Tuesday’s

Homemade Flour Tortillas. Type In Flour Tortillas To The Search Bar Right Now! Or click the link!

https://pinaenlacocina.com/tortillas-a-staple-in-the-mexican-kitchen/

Skillet Skirt Steak Tacos! (Fajitas! Carnitas de Res)

Skirt steak fajitas, one skillet and some delicious tacos any night of the week!
4.67 from 3 votes
Print Pin Rate
Course: Main Course, Tacos
Cuisine: Mexican
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 5 minutes minutes
Total Time: 1 hour hour 20 minutes minutes
Servings: 6 Servings

Ingredients

Ingredients

  • 2 pounds skirt steak sliced into 2 inch pieces
  • Salt and Pepper to taste
  • 2 cups of water
  • 1 large white onion sliced into strips
  • 3 jalapeños sliced into strips
  • 1 large red bell pepper or use a mix of sweet peppers sliced into strips
  • 1 tablespoon Maggi sauce or Worcestershire sauce
  • Warm tortillas
  • Your favorite salsa!

Instructions

Directions

  • In a deep skillet, add the beef. To start, season with salt and pepper lightly. Add 2 cups of water and cover. Turn heat to med/high until water comes to a rapid boil. Turn heat down below medium and leave a slight gap or opening with the lid. If using a thicker cut of skirt steak, set timer for 40 minutes.
  • After 40 minutes, check for water level. If it still has quite a bit of water, continue cooking covered for a few more minutes. If it has mostly evaporated, drizzle in a little oil to continue browning the meat a little more on most sides. Turn beef as needed.
  • Turn heat up slightly. Add the vegetables to the center of skillet, pushing beef to sides. Season lightly with salt and pepper. Add Maggi (or Worcestershire)sauce. Stir fry for a few minutes or until veggies begin to soften slightly. Remove from heat and leave uncovered or else vegetables will continue steaming.
  • Before serving, you can slice the pieces of steak smaller and mix back in the with vegetables. Or serve as is. Serve on warm tortillas with your favorite salsa!!

Notes

If using the thinner sliced arrachera(skirt steak) from the Mexican meat market, only add 1 1/2 c of water. Once it comes up to a rapid boil and you lower the heat, set timer for 22 minutes to check water level. The thinner cut may require a little more oil than the thicker cut. Follow instructions as stated above to finish recipe.
 
You can use this same cooking method for pork and chicken. The key is to use a cut of meat with a little more fat so it does not dry out. Click the links below to see other recipes using this easy cooking method that my mom referred to as “al vapor”.
https://pinaenlacocina.com/pork-roast-recipes-carnitas-chicharron-and-guisados/
 
https://pinaenlacocina.com/carnitas-de-res-al-vaportender-rib-eye-beef-carnitas/
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
Skillet Skirt Steak Fajitas #fajitas #skirtsteak #tacos

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Filed Under: Beef~Res, Tacos Tagged With: Easy Mexican Recipes, Fajitas, Skirt Steak, Tacos

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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