Best 8 Ortegas Beef Fajitas Recipes

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In the culinary world, the flavors of Mexican cuisine reign supreme, capturing hearts and taste buds worldwide. Among the most iconic dishes, the sizzling and succulent "Ortega's Beef Fajitas" stands out as a symphony of flavors. This tantalizing recipe, a perfect balance of spice, tenderness, and smoky aroma, promises an unforgettable dining experience. Whether you're hosting a backyard barbecue, a family gathering, or simply seeking a weeknight meal that's bursting with flavor, this article will guide you through the essential steps to achieve perfect Ortega's Beef Fajitas, transforming your kitchen into a fiesta of flavors.

Here are our top 8 tried and tested recipes!

CHICKEN AND BEEF FAJITAS



Chicken and Beef Fajitas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5h10m

Yield 15 servings

Number Of Ingredients 45

1/2 cup olive oil
1/4 cup chili powder
3 tablespoons Worcestershire sauce
1 tablespoon ground cumin
1/2 teaspoon red pepper flakes
3 cloves garlic, minced
Juice of 3 limes
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
3 pounds boneless, skinless chicken breasts
3 pounds skirt steak
5 plum (Roma) tomatoes
3 jalapeno peppers
1/2 large (or 1 small) onion
1 bunch fresh cilantro
1/2 lime
Salt
2 medium onions, halved and sliced
1 green bell pepper, seeded and sliced into strips
1 green bell pepper, seeded and sliced into strips
1 orange bell pepper, seeded and sliced into strips
1 orange bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
2 tablespoons olive oil
Salt and freshly ground black pepper
30 to 40 flour tortillas
Fiesta Beans, recipe follows
1 pound grated Cheddar cheese
One 8-ounce container sour cream
5 limes, sliced into wedges
2 pounds dried pinto beans
6 cloves garlic, minced
2 green bell peppers, seeded and diced
2 orange bell peppers, seeded and diced
2 red bell peppers, seeded and diced
1 onion, diced
1 ham hock (or 6 slices thick-cut bacon, cut into pieces)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • For the marinade: In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garlic and lime juice. Next add the sugar, salt and pepper and blend the marinade until it's totally combined and smooth.
  • For the meat: Place the chicken and beef in separate 2-quart baking dishes or large resealable plastic storage bags. Pour the marinade over the chicken and beef and rub the marinade all over the meat. Give your hands a good wash, and then cover the dishes with plastic wrap and let them marinate in the fridge for 4 to 6 hours.
  • For the pico de gallo: Chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos to your preferred temperature.) Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half a lime into the bowl. Add salt to taste and stir again.
  • For the fajita vegetables: Throw the onions and bell peppers into a bowl and toss with the olive oil and some salt and pepper.
  • When ready to cook, preheat the grill to high heat.
  • Cook the chicken on both sides until completely cooked through (or to an internal temperature of 165 degrees F), about 4 minutes per side. Remove it to a platter to rest for 5 to 10 minutes.
  • Grill the beef on both sides until completely cooked through, about 5 minutes in total. Remove it to a platter to rest for 5 to 10 minutes.
  • Tip the fajita vegetables into a grill basket and grill until cooked, tossing occasionally, about 10 minutes.
  • To put it all together: Pile the veggies on a platter. Slice the chicken and beef.
  • For the fixins: Wrap the tortillas in foil and warm through on the grill. Serve the chicken, beef and veggies with the warm tortillas, Fiesta Beans, grated cheese, sour cream, lime wedges and pico de gallo.
  • Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
  • Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.

ORTEGA'S ® BEEF FAJITAS



Ortega's ® Beef Fajitas image

Though a very popular meal in this country, few Americans know the origins of the word fajita. These easy-to-make dinners were originally made with skirt steak, a cut of meat that looks just like a belt, or a fajo. This beef version is the classic, but fajitas are also delicious made with chicken, seafood, or vegetables.

Provided by Allrecipes Member

Time 1h30m

Yield 7

Number Of Ingredients 13

1 (16 ounce) jar ORTEGA® Thick & Chunky Salsa
¼ cup vegetable oil, divided
2 tablespoons chopped fresh cilantro
1 tablespoon chili powder
2 cloves garlic, finely chopped
1 ½ teaspoons ground cumin
½ teaspoon salt
1 pound sirloin steak, cut into 2-inch strips
1 cup red bell pepper strips
1 cup green bell pepper strips
1 cup sliced onion
Flour tortillas, warmed
Sour cream

Steps:

  • COMBINE salsa, 2 tablespoons vegetable oil, cilantro, chili powder, garlic, cumin and salt in large bowl. Add beef; cover. Marinate in refrigerator for at least 1 hour.
  • HEAT remaining vegetable oil in large skillet over medium-high heat. Add bell peppers and onion; cook, stirring occasionally, for 5 to 6 minutes or until onions are slightly golden and peppers are tender. Add beef mixture; cook, stirring occasionally, for 7 to 8 minutes or until meat is no longer pink.
  • SERVE in tortillas; top with sour cream.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 8.5 g, Cholesterol 43.4 mg, Fat 18 g, Fiber 2.1 g, Protein 14.1 g, SaturatedFat 5.2 g, Sodium 490 mg, Sugar 1.6 g

ORTEGA'S ® BEEF FAJITAS



Ortega's ® Beef Fajitas image

Though a very popular meal in this country, few Americans know the origins of the word fajita. These easy-to-make dinners were originally made with skirt steak, a cut of meat that looks just like a belt, or a fajo. This beef version is the classic, but fajitas are also delicious made with chicken, seafood, or vegetables.

Provided by Allrecipes Member

Time 1h30m

Yield 7

Number Of Ingredients 13

1 (16 ounce) jar ORTEGA® Thick & Chunky Salsa
¼ cup vegetable oil, divided
2 tablespoons chopped fresh cilantro
1 tablespoon chili powder
2 cloves garlic, finely chopped
1 ½ teaspoons ground cumin
½ teaspoon salt
1 pound sirloin steak, cut into 2-inch strips
1 cup red bell pepper strips
1 cup green bell pepper strips
1 cup sliced onion
Flour tortillas, warmed
Sour cream

Steps:

  • COMBINE salsa, 2 tablespoons vegetable oil, cilantro, chili powder, garlic, cumin and salt in large bowl. Add beef; cover. Marinate in refrigerator for at least 1 hour.
  • HEAT remaining vegetable oil in large skillet over medium-high heat. Add bell peppers and onion; cook, stirring occasionally, for 5 to 6 minutes or until onions are slightly golden and peppers are tender. Add beef mixture; cook, stirring occasionally, for 7 to 8 minutes or until meat is no longer pink.
  • SERVE in tortillas; top with sour cream.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 8.5 g, Cholesterol 43.4 mg, Fat 18 g, Fiber 2.1 g, Protein 14.1 g, SaturatedFat 5.2 g, Sodium 490 mg, Sugar 1.6 g

ORTEGA'S ® BEEF FAJITAS



Ortega's ® Beef Fajitas image

Though a very popular meal in this country, few Americans know the origins of the word fajita. These easy-to-make dinners were originally made with skirt steak, a cut of meat that looks just like a belt, or a fajo. This beef version is the classic, but fajitas are also delicious made with chicken, seafood, or vegetables.

Provided by Allrecipes Member

Time 1h30m

Yield 7

Number Of Ingredients 13

1 (16 ounce) jar ORTEGA® Thick & Chunky Salsa
¼ cup vegetable oil, divided
2 tablespoons chopped fresh cilantro
1 tablespoon chili powder
2 cloves garlic, finely chopped
1 ½ teaspoons ground cumin
½ teaspoon salt
1 pound sirloin steak, cut into 2-inch strips
1 cup red bell pepper strips
1 cup green bell pepper strips
1 cup sliced onion
Flour tortillas, warmed
Sour cream

Steps:

  • COMBINE salsa, 2 tablespoons vegetable oil, cilantro, chili powder, garlic, cumin and salt in large bowl. Add beef; cover. Marinate in refrigerator for at least 1 hour.
  • HEAT remaining vegetable oil in large skillet over medium-high heat. Add bell peppers and onion; cook, stirring occasionally, for 5 to 6 minutes or until onions are slightly golden and peppers are tender. Add beef mixture; cook, stirring occasionally, for 7 to 8 minutes or until meat is no longer pink.
  • SERVE in tortillas; top with sour cream.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 8.5 g, Cholesterol 43.4 mg, Fat 18 g, Fiber 2.1 g, Protein 14.1 g, SaturatedFat 5.2 g, Sodium 490 mg, Sugar 1.6 g

BEEF FAJITAS



Beef Fajitas image

Categories     Microwave     Beef     Onion     Broil     Quick & Easy     Lemon     Steak     Bell Pepper     Winter     Tortillas     Gourmet

Yield Makes 12 fajitas, serving 6

Number Of Ingredients 12

In the microwave:
4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1/4 cup fresh lemon juice
1 1/2 teaspoons ground cumin
2 tablespoons olive oil
2 pounds skirt steak, trimmed and cut into large pieces to fit on a grill or broiler pan or in a ridged grill pan
2 tablespoons vegetable oil
3 assorted colored bell peppers, sliced thin
1 large red onion, sliced thin
2 garlic cloves, minced
twelve 7- to 8-inch flour tortillas (recipe follows or store-bought), warmed (procedure follows)
guacamole and tomato salsa as accompaniments

Steps:

  • Make the marinade:
  • In a large bowl whisk together the garlic paste, the lime juice, the cumin, and the oil.
  • Add the steak to the marinade, turning it to coat it well, and let it marinate, covered and chilled, for at least 1 hour or overnight. Grill the steak, drained, on a well-oiled rack set about 5 inches over glowing coals or in a hot well-seasoned ridged grill pan over moderately high heat for 3 to 4 minutes on each side, or until it is just springy to the touch, for medium-rare meat. (Alternatively, the steak may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 3 to 4 minutes on each side for medium-rare meat.) Transfer the steak to a cutting board and let it stand for 10 minutes. While the steak is standing, in a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the bell peppers, the onion, and the garlic, and sauté the mixture, stirring, for 5 minutes, or until the bell peppers are softened. Slice the steak thin across the grain on the diagonal and arrange the slices on a platter with the bell pepper mixture. Drizzle any steak juices over the steak and the pepper mixture and serve the steak and the pepper mixture with the tortillas, the guacamole, and the salsa.
  • To assemble a fajita:
  • Spread some of the guacamole on a tortilla, top it with a few slices of the steak, some of the pepper mixture, and some of the salsa, and roll up the tortilla to enclose the filling.
  • To warm tortillas:
  • In the oven:Stack 6 tortillas at a time, wrap each stack in foil, and heat the tortillas in the middle of a preheated 325°F. oven for 5 minutes for corn tortillas and 15 minutes for flour tortillas. (If the tortillas are very dry to begin with, pat each tortillas between dampened hands before stacking them.)
  • 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.

BEEF FAJITAS



Beef Fajitas image

We have this easy and delicious Mexican dish often served with beans and rice. The better cut of meat you use, the more tender it is.

Provided by Karen From Colorado

Categories     Meat

Time 25m

Yield 6-8 Fajitas

Number Of Ingredients 13

1 lb beef steak, thinly sliced into strips
1 medium onion (I prefer the taste of red onions)
1 large green bell pepper
1 large tomatoes, diced
2 teaspoons cooking oil
1 teaspoon chili powder
2 teaspoons ground cumin
2 teaspoons Worcestershire sauce
2 tablespoons water
warmed tortilla
sour cream
guacamole
salsa

Steps:

  • Partially freeze meat for easier slicing.
  • Heat oil in a large skillet or wok.
  • Add steak strips to the oil.
  • Stir-fry until meat loses its pink color.
  • Remove meat from pan.
  • Add additional oil to the pan if needed.
  • Cook onions and bell pepper until crisp tender.
  • Return meat to pan.
  • Add the water, chili powder, cumin, and Worcestershire sauce.
  • Cook and stir until the water is gone.
  • Stir in the tomatoes.
  • Heat through.
  • Place some of the meat in a warm tortilla leaving the bottom half free.
  • Top with sour cream, guacamole, and salsa.
  • Fold sides and bottom in leaving the top open.

ORTEGA'S ® BEEF FAJITAS



Ortega's ® Beef Fajitas image

Though a very popular meal in this country, few Americans know the origins of the word fajita. These easy-to-make dinners were originally made with skirt steak, a cut of meat that looks just like a belt, or a fajo. This beef version is the classic, but fajitas are also delicious made with chicken, seafood, or vegetables.

Provided by Allrecipes Member

Time 1h30m

Yield 7

Number Of Ingredients 13

1 (16 ounce) jar ORTEGA® Thick & Chunky Salsa
¼ cup vegetable oil, divided
2 tablespoons chopped fresh cilantro
1 tablespoon chili powder
2 cloves garlic, finely chopped
1 ½ teaspoons ground cumin
½ teaspoon salt
1 pound sirloin steak, cut into 2-inch strips
1 cup red bell pepper strips
1 cup green bell pepper strips
1 cup sliced onion
Flour tortillas, warmed
Sour cream

Steps:

  • COMBINE salsa, 2 tablespoons vegetable oil, cilantro, chili powder, garlic, cumin and salt in large bowl. Add beef; cover. Marinate in refrigerator for at least 1 hour.
  • HEAT remaining vegetable oil in large skillet over medium-high heat. Add bell peppers and onion; cook, stirring occasionally, for 5 to 6 minutes or until onions are slightly golden and peppers are tender. Add beef mixture; cook, stirring occasionally, for 7 to 8 minutes or until meat is no longer pink.
  • SERVE in tortillas; top with sour cream.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 8.5 g, Cholesterol 43.4 mg, Fat 18 g, Fiber 2.1 g, Protein 14.1 g, SaturatedFat 5.2 g, Sodium 490 mg, Sugar 1.6 g

ORTEGA'S ® BEEF FAJITAS



Ortega's ® Beef Fajitas image

Though a very popular meal in this country, few Americans know the origins of the word fajita. These easy-to-make dinners were originally made with skirt steak, a cut of meat that looks just like a belt, or a fajo. This beef version is the classic, but fajitas are also delicious made with chicken, seafood, or vegetables.

Provided by Allrecipes Member

Time 1h30m

Yield 7

Number Of Ingredients 13

1 (16 ounce) jar ORTEGA® Thick & Chunky Salsa
¼ cup vegetable oil, divided
2 tablespoons chopped fresh cilantro
1 tablespoon chili powder
2 cloves garlic, finely chopped
1 ½ teaspoons ground cumin
½ teaspoon salt
1 pound sirloin steak, cut into 2-inch strips
1 cup red bell pepper strips
1 cup green bell pepper strips
1 cup sliced onion
Flour tortillas, warmed
Sour cream

Steps:

  • COMBINE salsa, 2 tablespoons vegetable oil, cilantro, chili powder, garlic, cumin and salt in large bowl. Add beef; cover. Marinate in refrigerator for at least 1 hour.
  • HEAT remaining vegetable oil in large skillet over medium-high heat. Add bell peppers and onion; cook, stirring occasionally, for 5 to 6 minutes or until onions are slightly golden and peppers are tender. Add beef mixture; cook, stirring occasionally, for 7 to 8 minutes or until meat is no longer pink.
  • SERVE in tortillas; top with sour cream.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 8.5 g, Cholesterol 43.4 mg, Fat 18 g, Fiber 2.1 g, Protein 14.1 g, SaturatedFat 5.2 g, Sodium 490 mg, Sugar 1.6 g

Tips:

  • Choose the right cut of beef: Flank steak, skirt steak, or sirloin steak are the best cuts for fajitas. These cuts are thin and flavorful, and they cook quickly.
  • Marinate the beef: Marinating the beef helps to tenderize it and add flavor. You can use a store-bought marinade or make your own. Some popular marinade ingredients include olive oil, lime juice, garlic, cumin, and chili powder.
  • Cook the beef over high heat: Fajitas are best cooked over high heat so that they get a nice sear. You can cook them on a grill, in a skillet, or on a griddle.
  • Slice the beef thinly: Once the beef is cooked, slice it thinly against the grain. This will make it easier to eat.
  • Serve the fajitas with your favorite toppings: Some popular toppings for fajitas include grilled vegetables, guacamole, sour cream, salsa, and shredded cheese.

Conclusion:

Fajitas are a delicious and easy-to-make meal that can be enjoyed by people of all ages. With a little planning and preparation, you can make fajitas at home that are just as good as the ones you get at a restaurant. So next time you're looking for a quick and easy meal, give fajitas a try.

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