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!


  1. Canary–

    Wanted to let you know that your fajitas are far from traditional. In the Southwest USA, skirt steaks are indeed used, but you would never cut them into cubes or, indeed, cut them at all before cooking. The meat must be grilled. And, once grilled, it is sliced into very thin slices that are cut along the grain. If you cut against it, the meat will be tough.

    The marinade is too basic. Add cumin, olive or canola oil, honey (the coating of honey sticks to the meat and causes it to char very nicely when grilled) and chili powder to the soaking mixture. Marinade overnight, as you said.

    Also, along with the meat, you must serve red and green bell peppers and onions that have been thinly sliced and cooked over a high heat in the kitchen, if not grilled. These are an essential part of the fajitas.

    Finally, you are missing two essential accompaniments. Both Spanish rice and refried beans should be among the many sides. For fajitas to be done right, the entire table should be filled to overflowing with platters, bowls and plates.

    Oh, and corn tortillas may be used instead or or along with flour. Many people think that the corn tortillas are the better choice for fajitas.

    Wish I could take you to Arizona or New Mexico and show you how they are done there.

  2. Oh, forgot to add that wine vinegar will give the marinade a nice bite. You can cut back on the lime juice (mixture of lemon and lime is actually better) and add some vinegar as well.

    • Tom

      Thanks for the feedback! I used to cut the beef into strips, but found it quite tough to eat so I thought “why not cut it into bitesize pieces?”. I’ll certainly follow your comments next time I make them.

      I’d love to go back to Mexico, last time I went I was a vegetarian and missed out on all the beefy fun.

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