Arracherra - Mexican Fajitas
  • 4 Inside Round Marinating Steaks (use flank or skirt steak if you can find it)

  • Marinade:
  • 2 jalapenos
  • 1 anaheim pepper
  • salt (I used wood smoked salt because I happened to have it)
  • chipotle chili pepper (this gives it a bit of a smoky flavor)
  • ½ white onion
  • 1 lemon
  • 1 lime
  • 2 cloves garlic
  • fresh ground pepper
  • 10 oz mexican beer
  1. Chop the peppers, onions and garlic. I like using a food processor and adding the rest of the marinade ingredients. Otherwise you can just chop them well by hand and then mix with the other marinade ingredients in a bowl.
  2. Poke the meat several times with a fork.
  3. Add both the meat and the marinade to a large ziplock bag. Seal well.
  4. Let the steak marinade in the fridge overnight.
  5. When you are ready to cook, discard the marinade, and let the steak come up to room temperature for 20-30 minutes on a plate.
  6. Cook on a high heat for 4-5 minutes per side. You want the steak to be medium-rare.
  7. Let the steak sit for 10 minutes after cooking - this helps keeps the juices from running out.
  8. Cut the steak across the grain into strips or into small cubes.
  9. Serve like fajitas on tortillas with more traditional topping such as peppers, avocado, onions, radishes, pickled red onions, salsa or whatever your favorite toppings are.
Adapted from
Recipe by Talking in ALL CAPS at