Being over 1000 miles from the closest Lupe’s, I don’t even know which I’d try. Boy did I hear about it from my family. I actually see now in the photo is shows 10 ounces :). Sirloin steak works fine. Do cook the meat as rare as possible. If I made it again, I would probably omit the water altogether. cumin and marinade Hi, Hi Susan, Thank you! We got so many rave reviews and my husband has been begging me every weekend to make more fajitas. Nutrition Facts . Signs outside tell customers to expect a wait – if you are in a hurry you are encouraged to come back another time. steak fajita meat (such as skirt steak, flank steak, tri-tip, sirloin, etc.). always double or Add comma separated list of ingredients to exclude from recipe. The regular food is good, but if you know the ropes, you order fajitas grandioso for two without bothering to look at the menu. Works well So excited to try this… its been a long 3 years in DFW with no Lupe :(….. anyone know if it is the same recipe for chicken as well? Even if we are in Houston for two days we go to Lupe’s twice. When Lupe’s opened their location on I-45 north, the fajitas didn’t taste as good for about six months, I presume because the pots were new! Place in the oven to keep warm while you sear the beef. Throw in the veggies…. It’s a fun family-friendly restaurant with good margaritas and great Tex-Mex food. For years I’ve been using the copycat version using tequila for the marinade, but made your version last night. First, pineapple juice is what powdered meat tenderizer is usually made from (pineapples or papayas). They come 22 to each pack but you get 2 pls so you will get 44 altogether. Pour the marinade over the beef and set aside to marinate for at least 30 minutes. You really should check it out, it is wonderful! I use a glass casserole dish with a tupperware lid and I will rotate the meat with tongs over the course of several hours. Thanks Leigh, I’m glad you liked it! They were every bit as tender at the original restaurant, so I’m guessing that they had more time to marinate the skirt steak back then, hence there was no need to tenderizing it. Is the rest of scott’s recipe the same? Add beef fajitas then over and chill in refrigerator over night. Until they’re nice and golden, with some flecks of brown and black. I’m thinking the same might be said about life in general ;). Stacy, thanks for the comment. Oh, and DO NOT FORGET to let it rest for 10 minutes when you take it out of the cast iron pan before you start cutting it at a diagonal cross-grain. I’m going to try adding the mayonnaise and Goya next time like Kathryne recommended. Do you season the meat at all? I'm glad I found this recipe. I’d love to hear what you think about the pepper if you try it. It is inexpensive, and works very well. I’ve been a loyal Lupe’s customer since they opened their first restaurant in the late 70’s – early 80’s in the old 1930’s era bungalow house with creaking floor boards and a crepe paper flower-filled claw leg tub in the one uni-sex bathroom, right behind the old Bank One building in Bear Creek at 290 and HWY 6. if you don’t have the lead-time to marinate yours overnight then put a piece of parchment paper over your fresh and patted dry skirt steak and give it some healthy wallops across the whole skirt strip with a good old-fashioned hand-held tenderizer hammer using the large pattern side. Now, just stick ’em in the fridge and let ’em marinate for a good couple of hours. Thanks Kathryn! was really flavorful I made your marinade but added this… a teaspoon of Goya Regular Adobo seasoning. Make the marinade: In a large bowl whisk together the garlic paste, the lime juice, the cumin, and the oil. So, we get a few of the frequent misconceptions about what fajitas are out of the way immediately. house. You may be able to find more information about this and similar content on their web site. Thanks for bringing that to our attention! Make the marinade by combining the garlic, vegetable oil, mayonnaise, lime juice, cumin, adobo, and salt in a large glass or Pyrex bowl. half and using I had to add extra lime, garlic, and pepper. Then we moved to the Woodlands, so when they opened the one on I-45 north, I think we were there the first week. If you get the filet fajitas they serve a lime butter sauce. Here is the Texas secret to making the best steak fajita marinade recipe. They’ve changed it and now you have to ask for it. Anne. I also called Lupe’s and they also assured me no tequila or alcohol is in the marinade. There are many recipes online; the ones I currently make (can’t find the URL right now) have lard instead of Crisco, and DO NOT use baking powder. Then you can just save it for shots… :). I guess if you start with your limes already squeezed (or juice from a bottle) and your chicken already cut up and stuff it might take 15 minutes but if you have to take those into account it'll probably take a little longer. The baking powder makes them thicker/fluffier, which is great for some things but not like Lupe’s. I confirmed it with another manager years later. Hi Natalie, It’s the standard sized-home bottle of soy sauce. i doubled the marinade(using lime juice) and marinated a batch of steak and chicken overnight. I just saw it on their website and am going to definitely order one of these days, but first I’m going to try this amazing sounding recipe of yours first, Susan! That was disgusting…tequila was way too overpowering. until cooked to the desired degree of doneness. Add more vegetable oil if needed. It did not turn out great so I doctored the second batch by cooking it on a skillet (she didn't have a grill) and marinting it with a soy sauce, lots of pepper, and drizzled lot of lemon as it sizzles. Thanks. The flavor and tenderness peaks at 1-2 days in the marinade, but still provides excellent flavor if you can get the meat submerged in the morning before work, and cook it that evening when you get home. Click here for the grilling instructions on these Texas-style steak fajitas. I fixed them tonight and was in food heaven. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition I couldn’t believe he gave the recipe to me!! I use double I know butter and lime but that can’t be all, it’s also foamy at the top. (Heck, I even ordered them once when I dined alone, while traveling back to deal with bad renters in the house we still had there.) chicken. You need to have enough marinade for the meat to settled into; otherwise the steak won’t be tender enough. Remove from grill, place on a clean tray and cover with foil. This nutritional information is provided as a courtesy as an estimate only. So LEMON OR LIME? Serve with home-made It was from the August 1998 issue of Better Homes and Gardens Special Interest Publications Simply Perfect Hot & Spicy magazine (maybe they should add more words to the title!). of fajita meat!!! In the microwave:Stack 6 tortillas at time, wrap each stack in a microwave-safe plastic bag, and heat the tortillas in a microwave oven at high power (100%) for 30 seconds to 1 minute, or until they are heated through and pliable. Thanks for your input! , like cajun in my opinion are the best of all, Que!... 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