Wednesday June 19th 2019

Beef Chuck Fajitas

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Rating: 3.6/5 (30 votes cast)

Recipe: Beef Chuck Fajitas


  • 1 1/2 to 1 3/4 lb. boneless beef chuck under blade pot roast (center steak section)

  • 1 large tomato, seeded and chopped
  • 2 green onions, chopped
  • 1/2 cup fresh lime juice
  • 1 Tbsp. chopped fresh cilantro
  • 2 jalapeno peppers, seeded and finely chopped
  • 1 tsp. vegetable oil
  • 6 (8-inch) flour tortillas, warmed
  • 1 clove garlic, minced


  1. Cut beef chuck under blade pot roast in half crosswise.
  2. Cut each half across the grain lengthwise into 4 pieces, each about 1/2-inch thick.
  3. Pound each piece to 1/4-inch thickness.
  4. Combine lime juice, jalapeno peppers and garlic.
  5. Place beef in plastic bag; add lime juice mixture, turning to coat beef.
  6. Close bag securely; marinate in refrigerator 4 to 6 hours, turning occasionally.
  7. Combine tomato, green onions and cilantro for salsa.
  8. Cover tightly; refrigerate.
  9. Remove beef from marinade; discard marinade.
  10. Pat beef dry with paper towels.
  11. Heat large heavy nonstick skillet over high heat 5 minutes.
  12. Add oil to pan. Cook beef pieces, 2 at a time, in hot oil 2 to 3 minutes, turning once.
  13. Season with salt and pepper, if desired.
  14. Carve beef across the grain into thin slices.
  15. Serve beef slices in warmed tortillas with reserved tomato salsa and, if desired, guacamole.
  16. Serves 6.

Preparation time: 4 hour(s)

Cooking time: 5 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican


Beef Chuck Fajitas, 3.6 out of 5 based on 30 ratings
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