We always associated Father’s Day with the kick-off of summer; lots of grill time for Dad! This recipe for Spicy Margarita Beef Fajitas is sure to make dad want to get behind the grill pronto.
We are really excited to share a new partnership between Chez Us and Mi Rancho Tortillas. We have been hired to develop some recipes using their amazing tortillas, and we thought Father’s Day would be a great time to share a grilled recipe that goes really well with their tortillas.
One thing that got us excited about working with Mi Rancho Tortillas is that they are a local tortilla company in the Bay Area, and have been since 1939 where they were located in Oakland, not far from where we live now. Seemed like a match made in tortilla heaven. In 1954, they relocated their facility to San Leandro, due to expansion which would include not only retail but also foodservice distribution. The growth did not change their philosophy about a great tortilla, and today they still produce a high-quality artisan product that is made with organic wheat and corn, as well the tortillas are non-GMO, there are no preservatives used and zero trans fat.
These Spicy Margarita Beef Fajitas are the bomb, and sure to please dad. Sirloin beef strips are marinated in a mixture of fresh lime juice, chilies, garlic, and tequila, not to mention other great ingredients, then either quickly cooked on the grill using a grill tray. If you do not have a grill tray, you can still make these fajitas by using a cast iron frying pan on the grill or the stovetop – we have even made this recipe when camping using a cast iron frying pan. When I make fajitas, I like to grill the vegetables before the meat, and I do it separately, as they tend to hold up better and do not become mushy. We keep the topping simple as we want the flavors of the spicy margarita marinade and the meat to really shine.
We served the fajitas with two types of Mi Rancho Tortillas as we wanted to give our guests the option; both work really well with the recipe and are delicious. It really depends on what you like, so choose as you like. We served Mama’s Fajita Flour Tortillas which have a medium texture and works really well with holding hot ingredients, as they do not fall apart. The flavor is hearty and light, no underlying flavors that hide the flavor of your recipe. We also served the Organic Corn Taco Sliders which we have used with taco recipes as well. They work great with this fajita recipe, and we liked the meaty texture of the organic corn. Again, they hold up really well with hot ingredients, which we feel is important. Nothing like picking up your fajita or taco and having it fall apart because of a thin tortilla. Here is a link to find out where you can buy Mi Rancho Tortillas.
Spicy Margarita Beef Fajitas
** serves 4 – 6
2 pounds sirloin, cut into thin strips
1/2 cup fresh lime juice
1/4 cup tequila
1/4 cup olive oil
2 large fresh garlic cloves
1/2 cup cilantro, leaves, and stems
2 teaspoons minced Fresno chili or less if you do not like spicy
salt, to taste
1 yellow pepper, thinly sliced
1/2 large red onion, thinly sliced
1 tablespoon olive oil
avocado, thinly sliced
Place the lime juice, tequila, olive oil, garlic, cilantro and Fresno chili into a food processor, and mix until combined. Season to taste with salt.
Place the sirloin into a large glass bowl and pour the marinade over the top. Place in the refrigerator for at least 1 hour or up to 4 hours before cooking. We tend to lean towards a longer marinade.
Heat your grill to the recommended temperature of your grill pan, we heat to 425. Or preheat a frying pan if you are cooking on the stove top.
Drizzle the 1 tablespoon of olive oil onto the cooking device you are using.
Heat the tortillas on a griddle. Set aside.
Add the yellow pepper and red onion, quickly saute until slightly soft but still a little crunchy. This will take 3 – 5 minutes depending on how thinly sliced the ingredients are, and how hot the grill pan is. Remove the ingredients and set aside.
Add the sirloin to the same grill pan and quickly cook, stirring the entire time with a wooden spoon. We like medium rare, and it only takes about 4 minutes.
Serve with slices of avocado, sour cream and your favorite salsa.
disclaimer: This post is a collaboration between the Mi Rancho and Chez Us. All content and photos are my own and were not influenced by other parties. We appreciate our readers supporting sponsors that allow us to create exciting content for Chez Us.