You’ve Never Had Fajitas Like These

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Ultimate Carne Asada Marinade:
For 2.5–3 lbs (1.1–1.4 kg) skirt, flat iron, flap or flank steak

Wet Ingredients
1/4 cup (60 ml) lime juice (about 2 limes)
1/3 cup (80 ml) orange juice (1 small orange)
2 tbsp (30 ml) lemon juice (optional – adds brightness without overpowering lime)
1/4 cup (60 ml) olive oil
1 tbsp (15 ml) avocado oil (or just use 1/4 cup / 60 ml of one oil total)
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) white vinegar
1 tbsp (15 ml) light beer (optional, but great for tenderizing)
2 tbsp (30 g) finely chopped canned chipotle pepper

Aromatics
4 cloves garlic, minced
2 tbsp (20 g) shallot or 1/4 small onion, finely chopped
1–2 tbsp (15–30 g) chopped jalapeño (to taste)
1/2 bunch cilantro leaves & stems, chopped (about 1/2–3/4 cup or 15–20 g)

Dry Seasonings
1 1/2 tsp (9 g) salt
1 tsp (2 g) black pepper
1 tsp (2.5 g) ground cumin
1 tsp (2 g) ground coriander
1 tsp (2.5 g) chili powder
1/2 tsp (1 g) paprika
1/2 tsp (0.5 g) dried Mexican oregano
1/2 tsp (1.5 g) garlic powder (optional – for depth)
1/2 tsp (1.2 g) onion powder (optional – for savory boost)

For the cheese you could use:
monterrey jack
Oaxaca
Chihuahua

Ultimate Roasted Tomatillo Salsa Verde
Yields ~3–4 cups (700–950 ml)
Ingredients:
1½ lbs (680 g) tomatillos, husked and quartered
1 poblano pepper, halved and seeded
1 jalapeño pepper, halved (seeded for mild, leave seeds for heat)
1 small yellow or white onion, cut into wedges
4 garlic cloves, unpeeled
½ avocado (optional, for creamy texture)
½ cup (15 g) fresh cilantro (leaves and tender stems)
2 tablespoons (30 ml) avocado oil
2 tablespoons (30 ml) lime juice (plus more to taste)
1–2 teaspoons (5–10 g) sea salt (adjust to taste)
¼ cup (60 ml) water (add more to thin, if needed)

Fire Roasted Tomato Salsa:
6 roma tomatoes, cores removed
3 jalapeños, seeds removed (or leave some in for heat)
5 garlic cloves, unpeeled
1 small yellow onion, peeled and quartered
1–2 teaspoons (5–10 g) salt (to taste)
1/2 cup (15 g) fresh cilantro, leaves and tender stems
2 tablespoons (30 ml) lime juice (plus more to taste)

Guacamole
Ingredients
4 ripe avocados
1 juicy lime, juiced (about 2 tablespoons or 30 ml)
1 teaspoon (5 g) salt
1/2 cup (15 g) fresh cilantro, finely chopped
3–5 garlic cloves, minced
1 tablespoon (15 ml) avocado oil

Mango Pico de Gallo
2 medium ripe mangoes, peeled and diced
1/2 yellow onion, medium dice
1 jalapeño, seeded and diced
1/2 cup (15 g) fresh cilantro, finely chopped
1 juicy lime, juiced (about 2 tablespoons or 30 ml)
1 garlic clove, microplaned
1 teaspoon (5 g) salt

Cucumber Pico de Gallo
1 large English cucumber, seeded and diced
1/2 yellow onion, medium dice
1 jalapeño, seeded and diced
1/2 cup (15 g) fresh cilantro, finely chopped
1 juicy lime, juiced (about 2 tablespoons or 30 ml)
1 garlic clove, microplaned
1 teaspoon (5 g) salt

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What’s up, dude? I’m sure we’ve all had the experience of being in a Mexican restaurant and hearing that sizzling fajita plate enter the dining room. I mean, it’s funny. No matter how many times we’ve seen that, we all just stop what we’re doing and just look at it like we’re seeing a griffin for the first time. It is truly mesmerizing. And I want to show you how to make those very same fajitas at home today. But also, there’s a little twist. If you are a cheese lover like I am, these are the fajitas that dreams are made of, my friends. Let’s get straight into it. Now, let’s go. Now, for starters, when it comes to choosing the right cut of beef for carneada, I wouldn’t come in with a preconceived plan. What do I mean by this? And I think it goes back to my saying that Gordon Ramsay will most likely steal at some point, don’t choose the steak, let the steak choose you. And what I mean by that is when you go to the butcher, you don’t know exactly what steak is going to look really marbled and really delicious that specific day. It just changes. That’s just how it is. Having said that, in my view, there are really four main cuts that are great for carneasada. So, you want to find which one of these looks the best on that given day at the butcher. Makes sense, right? The cuts are skirt steak, flank steak, flap steak, and flat iron. Okay? Really easy to remember because they all start with F except for the skirt steak. If you look at recipes online, you’re almost always going to see flank steak. But honestly, that’s my least favorite cut of those four. So, when I went to the butcher to purchase steaks for this video, the flap stakes I found looked really, really lean. They just didn’t look good. Thankfully, right next to them were these incredibly marbled flat iron steaks. They simply chose me that day because they were there. We locked eyes or whatever the steak has and boom, that was it. The connection was made. Now, I’ve got them here. They’re going to be the best. But maybe it’s skirt, maybe it’s flank, maybe it’s flat that day. The point is, let the steak choose you. It’s a really great advice and not just for carneasada, for any steak, for any occasion. And the marinade for this video is basically a souped-up version of the chipotle marinade I have shared in previous carneasada videos. I’ve essentially just built on top of that one to make this super marinade. Right? So we have three different sections of ingredients. We’ve got our wet ingredients over here. That’s your citrus, your chipotle, your oil, etc. Then we’ve got our aromatic ingredients with shallots, garlic, jalapeno, cilantro, and the third section is all your dry ingredients. I’ll explain what everything is as we build it in the mochaete. So, I’m starting with my shallots here, garlic, some chopped jalapeno, and I’m going to start by just roughly smashing up these ingredients. Of course, if you want to use a blender or a food processor or what have you, go for it. But I will say there’s always a special quality to doing this with your hand. I don’t know why, but it’s just better. The good news is we do not need to smash this into a paste because we’re just trying to unlock all the aromatic ingredients. And we do that by simply bruising them up, smashing them up a bit, just like so. After about a minute, I’ll add my cilantro, stocks, and leaves. Nothing wrong with those stalks. And again with the smashy smashy. Next, what I’m going to do is simply just make a little well here in the middle. And we’ll start by adding our coriander and cumin as part of our dry spices. Now, I’m just going to try to keep that centered in the middle and do a little grindy. Then I’ll add my salt, my chili powder, my paprika, my Mexican oregano, and a little bit of garlic and onion powder. Again, quick little mix here before mixing everything back together. Now for our wet ingredients. Starting with Chipotle, which in Texas you can’t find anymore apparently. I had a can at home, but like I see people looking everywhere for this right now at HB at Central Market. I haven’t seen it anywhere. So I don’t know what’s going on, but we’re dealing with some sort of Chipotle shortage. If you live in Texas, let me know if you can find this right now cuz like we’re struggling. Next, a bunch of citrus, lime juice, lemon juice, and orange juice. Yes, can’t go wrong here, my friends. Little mixy mixy. Then I’m adding soy sauce, white vinegar, and finally a little bit of olive oil. You could use avocado oil, another one, too. It doesn’t have to be olive oil. Some people put beer in here, too. Like a light beer, like a logger. If you have some, you could do that. Although, I’m really happy with this. One more final mix. Little bit of Sergeant Gilbert reporting for duty, which as you all know is just black pepper. Honestly, if you were to do these ingredients a little finer first, this would probably be a banging salsa, huh? Look at it. Looks awesome. One final mix and we are ready for the steaks. Just grab a container, put a little marinade down. Throw in your steaks. Do a little more marinade. You can just do it like this. It just helps you. You don’t have to mix it so much. Do the rest of our steak here. And the remainder of the marinade straight over. Just a quick little mix. Make sure it’s submerged. And that’s all she wrote, my friends. And in terms of amounts, that was 3 lbs of flat irons, but honestly, you could definitely do five with this amount of marinade. I’m just going to let this go overnight, about 12 hours or so. If you want to make this recipe the same day, at least give it a few hours in here. You know what I mean? Otherwise, it seems sort of like a waste of ingredients. But I’ll see you tomorrow for the cook. And if you truly in the fridge, it is the perfect time to get the rest of our prep done for these fajitas. And I’m going to start by cutting my peppers. I like doing it like this to follow the shape of the vegetable. I think it just gives you a nicer looking slice. And for another tip, you can actually put the point of your knife on your board and just sort of drag through the pepper like this. And it glides so easily through those skins, which can sometimes get stuck together and get that accordion thing going on. For the onions here, I chose yellow onions. And all I’m going to do is slice them in half before removing that core, peeling them, and then julianing them across like this. And that’s your peppers and onions done. Just give them a mix and set them aside for later. Next, I’m going to make pico deaya, which is traditionally made with tomatoes. That is usually how I make it, but you can make it with whatever you want. I’m going to make one with mango and another one with cucumber. And for our prep here, all you got to do is slice up some cilantro. A nice sharp knife is always what works best when cutting fresh herbs. And of course, you got to do some onion here. I like to just give it sort of a mediumsized dice. So something about this size looks just right to me. And for the mango, what I like to do is start by peeling down half of it so I can hold the other side nice and easy. And then I like to take my knife and just gently cut in to just follow the exact shape of that seed to preserve the most meat. And the seed itself will tell you exactly what you need to do with that knife. But you just do a little push out to the right and then a gentle push in to the left. I’ll then just peel the other side and do the same thing. You do have to be a little bit more careful on that side because it is slimier without that skin. Next, I’ll just slice my half in half and then slice those into little strips before turning sideways and cutting into cubes. How big or how small you do them is really up to you. I just try to make everything the same size as that onion. So, around a medium dice, maybe a little bit bigger. Next up, we’re just going to finely dice some jalapeno. And again, just like the pepper, I like to follow the curvature of that jalapeno. It’s just a nice way to do it, I feel. And another pro tip when it comes to the jalapenos, but really this goes for any chili, always give it a taste. Sometimes you just get a total dud and you may need to add more. Now to finish your pico de gallo, just combine the onions with the mango. Add a whole bunch of lime juice, your chopped chilies, cilantro, salt, and a little bit of freshly microplaneed garlic. Then just give it all a really good mix before giving one final taste and adjusting the lime juice and salt as needed. I also add just a little splash of olive oil, but you really don’t need to. I just like that sort of luscious coating it gives it. And if you’ve never had mango pico de gallo, definitely give it a try. This little sweet and sour pop from the mangoes is so good with meat. For the cucumber pico de gallo, I’m going to sort of half peel an English cucumber like this. I just like that sort of dark green and light green look. I’ll then just slice it in half and deseed the middle with a spoon so it doesn’t end up too watery. Then just make one cut straight through the middle like so. And before slicing across into sort of long strips, it doesn’t need to be perfect. Then you can just take the tip of your knife and slice it at a bias into these little diamond shapes ready for pico de gallo. And the only other ingredient that’s going to be different from the mango pico de gallo with this cucumber pico deayo is I’m going to use red onion instead of yellow onion. I just love that look along with the green cucumber. But besides that, it’s identical. You’re just going to do your cilantro, your lime juice, your salt, your garlic, little touch of olive oil. Give it a really good mix. Taste for seasoning. And that’s it. That’s your cucumber pico deayo done. This one is just really fresh and vibrant. It goes great with the taco. Oh, and not to forget a little bit of freshly diced jalapeno again as well. Although you can leave that out if you don’t want the spice. And on a side note, cooking in real life just wasn’t enough for me. So now I’m running a virtual burger restaurant, which is actually a lot harder than it seems. I kind of suck at this game. Looks like you’re testing how long I can wait. Looks like I might reject your order, piece of How’d you get a better mustache than me? But it is absolutely hilarious. So if you like gaming and you like comedy and you like cooking, definitely subscribe to my gaming channel. I will put a link down in the description. And if you subscribe right now and you go over there and leave a comment saying the fajitas sent me, I will reply to you right away. Next up, just some really simple guacamole here. I just start by halfing all my avocados before getting them into a mulahete and just sort of breaking them up a bit with a spoon before adding lime juice. Then I’ll just hit it with a good amount of salt and a bunch of fresh microplaneed garlic as well as my cilantro. And I’ll just use a whisk here to get it to that texture that I like. I don’t like it too creamy. I don’t like it too chunky. And if you’re Mexican, don’t come after me in the comments. I know this isn’t really traditional Mexican guacamole, but I already have all these other pico deayos and salsas, so I wanted to keep this guacamole really pure. Once you get it to the texture you like, taste it again for lime juice and salt. And that’s your guacamole ready to go. And to keep it from turning brown, I just put a little bit of avocado oil on top and sort of rolled it around like this so it’s covering all the edges of the guacamole. Another thing you could do is put a piece of plastic wrap right on top so it’s touching the surface of that guacamole. That way, no air can get to it. In this case, I did both and I can guarantee you that is going to stay green for ages. And that’s our fresh components done for these fajitas. Now, it’s time to make some really powerful, smoky, fire roasted tomato salsa. To start, I’m just going to quarter and peel some yellow tomatoes. And then remove those little eyes from my Roma tomatoes, which is just that little butthole on top. Then just get a pan ripping hot and have it dry, meaning no oil or anything in there. Drop in your tomatoes, drop in your onions, drop in some whole jalapenos, and some whole garlic with the peels on. Then just let them char off in this pan for a couple minutes before placing them under a high heat broiler to char even more. And you really want to char these for roughly 8 to 10 minutes. But that totally depends on the strength of your broiler. So it might take a little bit longer. It could take a little bit of shorter. Just make sure you keep an eye on them. But it’s really hard to get them to black honestly. So you should be good. And once these look like they’ve been properly charizarded, just put them onto a little sheet pan. I just pop them in a big meat freezer that I have so I can cool these off quickly, which for me just took about 15 minutes. You want to get most of the heat out of them, but they can remain a little bit warm, which makes them blend easier. And then depending on the spice level you want, you can either choose to leave the seeds in the jalapenos or deseed them. I chose to deseed them. I just can’t handle the spice too much anymore, unfortunately. And then all you got to do is pop the garlic out of its shell, which comes out so easily after you’ve done this broiling process. And then into the blender they go with a whole bunch of lime juice and a good amount of salt. And whether you leave this chunky or smooth is really up to you. I wanted to go for a smoother look since I already have a bunch of chunky salsas. So, I just blended for about 45 seconds before removing the lid, tasting again for lime juice and seasoning, adjusting as needed. And then all I did was add in my cilantro last minute so I could just blend that in without having it get totally worked in. I still wanted to see little speckles of cilantro in there. And that’s your fire roasted tomato salsa done. You know, if you had your grill going, you could definitely pop all these ingredients out there and make it that way, which would net you even more smoke and delicious flavor, but it is totally up to you. Pop this in the fridge. It’s only going to pick up a lot of flavor as it sits. Now, we’re not done yet because I am making, yes, one more salsa today, my friends. Look, you do not have to make all five of these. I just wanted to hopefully give you some inspiration on what you could do on your taco or fajita night. And since we already have a red fire roasted salsa, I thought, why not make a green fire roasted salsa using tomatillos. And all I did was start by husking and quartering my totillos. Then I got a few pablano peppers. I just love that mild spice from a pablano again with some yellow onion which I then just quartered and peeled before adding everything together again in a dry hot pan. And again, we’re going to add in a whole bunch of garlic with the peels on as well as some whole jalapenos. And just the same deal as before with the fire roasted tomato salsa. We’re going to get these nice and charred in the pan before adding them again to the oven under the broiler. And after another 8 to 10 minutes of broiling, just like our previous salsa, these things are ready to go. Although I took them a little bit further with my sousvid gun. I may be a little bit of a pyromaniac. I just love this thing. I’ll put a link for it in the description if anybody wants to get one. And just like before, I popped it on a little sheet pan and placed that in my freezer for about 12 to 15 minutes. I then just did my best to remove some of those burnt skins from the pablano and removed the seeds as well. Although I like leaving a little bit of that burnt skin on to give that salsa sort of that dark sort of speckled black look. I also followed the same exact process with the jalapenos. So, I just took a little knife here, peeled them down, removed most of those seeds because I didn’t want it to be overly spicy. Pop the garlic out of the shells just like before. You know the deal. Let’s add this all to a blender and get it blended up. And as you do that, you may see you have a lot of leftover juices on that tray. Go ahead and get those in there as well. I just ran them through a little strainer like this to avoid the seeds. Then into a blender with the cilantro first this time and a whole bunch of lime juice and salt. I wanted this one to end up really green, which is why I put the cilantro first so it would blend more into the sauce on this one. I also added one small avocado. So, this would end up nice and thick before giving it a really good high-speed blend for about a minute. And that’s your fire roasted tomatillo and pablano salsa done. It stayed nice and green, but while still having that really rich, smoky taste. I love the way it looked. Again, just pop that in the fridge with the rest of your salsas. It’s only going to pick up a lot of flavor while you make the rest of your dish. And here we are. It’s been 18 hours. Let’s get these dried off and get them seared off. Because as we all know, the enemy of a good sear is moisture. Which is why I’ll be placing them between paper towels like so to really dry them up as much as possible. Cuz the more sear we can get on these, the more flavor we can get out of them, the better our fajitas are going to be. Simple as that. And the soy has definitely done a lot of the seasoning for us. But I’m going to still put a little bit of salt on these steaks before searing. Now, I’m going to go ahead and preheat my carbon steel griddle for about 5 minutes. This is a thick piece of metal. We really want to get that heat in there before we start cooking. And obviously I’m using these little camping stoves. That’s just for YouTube. You want to set this over two burners on your stove. That’s the ideal way to do it. And I’m just using a little bit of avocado oil. And after about 30 seconds with the oil, I’ll go ahead and drop my flat irons down. I just cook these for about four or five minutes on each side before flipping them over and doing the same thing. At which point, I gave them an 8 to 10 minute rest. And that’s because from my experience working in restaurants for 20 years, flat irons need extra resting or they will lose a lot of juice when you cut into them. This point too, I’m going to go ahead and slice them up. I want these to be a little bit pink right now. I’m slicing them about yay thick because I don’t want them to be too thin either, but something just about this looks good cuz they are going to get cooked again. So, we do not want them cooked all the way through right now. I’ll also pour over all these resting juices. They look so good. Such a shame to waste that. And after giving my carbon seal griddle a little clean, we’re going to go ahead and start cooking our onions and peppers. Want to hear a nice sizzle here. Again, I preheated this really well. Give it a little season with some salt and pepper. And just using these two spatulas, I’ll give them a bit of a toss. And I actually don’t want these onions and peppers to be too cooked. I don’t want mush. I think that it’s more like stir fry, right? So there’s a little bite to the vegetables. So about like this, I think it’s good. And after just about 3 minutes, I’m going to add all my steak back in. Holy moly. And I’ll give this just a little toss for the onions and peppers. Just 30 seconds of cooking with the beef and we’re ready for the cheese, which is without a doubt one of the most epic parts of this fajita recipe. You can use any melting cheese you like. Whether it be wajaka, chihuahua, or even Monterey Jack, which is what I’m using today, it works just great and it melts amazing. Simply just place it on either side of your beef and onions and place that under the broiler just until it melts. It should only take about 30 seconds. It happens really quick and you’re ready to serve. Woo! All right, Marcus, hot tortilla. Wa! So the idea here is you take some molten cheese, lay it down on your tortilla there, a little bit of beef, however much you like, peppers, some onions, and because that carbon seal griddle is so thick, it’s going to keep all this hot for a good amount of time. And just go in with your salsas as you wish. Roasted tomato, green pico de gallo. Yeah, buddy. Cheers. Cheers. Damn. That’s what you call a showstopper. Imagine you go to someone’s house and they bring up this tray of molten cheese and steak and fajitas like that. That’s a showstopper. The thing that I think sets Mexican food apart cuz it’s so easy for it to be heavy is the balance with all the salsas and citruses cuz you can’t eat a brick of cheese without a bunch of these. That rhymed. Back to the fat and acid thing. This is all fat here, right? The steak that’s all acid, the salsas. And when you have them together, we have a really good bite of food. Make it. Thanks for watching today, my friend. And if you happen to be a fan of written recipes, definitely check out my Master in the Making ebook that will be linked below this video in the description. I poured my heart and soul into that book. You are the master in the making. I want to help you get there. That book will help you do it. And if you want to keep learning today and you like this fajita recipe, here are two more recipes I know you’re going to love. Until next time, you know I love you and [Music]