Beef Fajita and Margarita Recipes

MargaritaOK, OK, I know I get annoyed by divergences in skepticism, but I met a guy called Mark at the latest Liverpool Skeptics Society social and promised I’d share my beef fajita recipe. Besides, it’s my blog and I’ll do what I want!

First off a little history about the beef fajita. The word “fajita” means “little strap”, as the recipe initially used beef strap. I’m not even sure if that cut is called “strap” in the UK, so I use skirt, a very meaty but quite tough cut. Now, if you ask for beef skirt in a supermarket you’ll get pointed towards clothing, so to get some you really need to go to your local butcher.

This recipe will easily make enough for 6 people, and no-one should go home hungry!



  • 3 pounds (1.5 kg) beef skirt
  • 8 limes
  • Bunch of coriander
  • Garlic
  • 2 shots (50 ml) of tequila


  • 2 parts tequila
  • 1 part triple sec
  • 1 part freshly squeezed lime juice
  • Salt

Bear in mind that the beef should be marinated at least overnight, ideally 48 hours. Cut the beef into chunks and place into an airtight container. Season well with salt and pepper, then rub the seasoning into the beef. Juice the limes, then pour the lime juice over the beef. Roughly chop the coriander, then place in the container. Peel and crush (or finely chop) the garlic before placing in the container, then pour over the tequila. Rub everything together, then leave in the fridge to marinate. If you can, give everything a mix every 6 hours or so. When ready to cook, simply fry the beef over a high heat for five minutes, turning once. Serve with your choice of accompaniments, perhaps flour tortillas, sour cream, guacamole and pico de gallo.

For the margaritas, fill a jug with ice, then add the tequila, triple sec and fresh lime juice. Place the salt on a plate, and rub half the rims of the glasses in the salt (this makes the salt rim optional). Give the contents of the jug a stir, then pour into the glasses. Enjoy!