Traditional Authentic Fajita Marinade


Marc Gutierrez / Moment / Getty Images

Prep: 45 mins
Cook: 90 mins
Total: 2 hrs 15 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
1318 Calories
64g Fat
107g Carbs
73g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 1318
% Daily Value*
Total Fat 64g 81%
Saturated Fat 18g 88%
Cholesterol 135mg 45%
Sodium 2506mg 109%
Total Carbohydrate 107g 39%
Dietary Fiber 9g 31%
Total Sugars 6g
Protein 73g
Vitamin C 80mg 402%
Calcium 141mg 11%
Iron 13mg 72%
Potassium 1485mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for traditional fajitas has the great flavor of smoked skirt steak. The smoking time is over an hour but if you are using the smoker for other things this makes a great recipe to use as an appetizer.

Grilling the skirt steak for a minute per side after you have smoked it gives the steak that traditional fajita flavor and texture. The skirt steak gets a little crunchy on the surface giving a great texture and flavor to your fajitas.


  • 2 to 3 pounds skirt steak

  • 8 to 12 medium tortillas

Traditional Fajita Marinade:

  • 12 ounces beer

  • 1/2 cup canola oil

  • 1 small onion, finely chopped

  • 1/4 cup freshly squeezed lime juice

  • 5 cloves garlic, minced

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon chili powder

  • 2 teaspoons salt

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon hot sauce

  • 1 teaspoon ground cumin 

Traditional Fajita Toppings:

  • 4 Roma tomatoes, coarsely chopped

  • 1/2 pepper red bell pepper, coarsely chopped

  • 1/2 pepper yellow bell pepper, coarsely chopped

  • 1/4 cup onion, coarsely chopped

  • 1/4 cup coarsely chopped cilantro

  • 3 medium jalapenos, finely chopped

  • 2 tablespoons freshly squeezed lime juice

Steps to Make It

  1. Gather the ingredients.

  2. Trim the skirt steak of fat. Wrap the tortillas in foil and set aside.

  3. Mix marinade together then combine it with skirt steak in a resealable plastic bag or flat baking dish.

  4. Make sure the skirt steak is well coated then let it sit overnight.

  5. Prepare smoker to 200 to 220 F/95 to 105 C.

  6. Remove skirt steak from marinade and let sit for 30 minutes at room temperature.

  7. Mix toppings together.

  8. If you wish to sop (soak) the skirt steak with the marinade during the cooking, put the remaining marinade in a pan and boil for five minutes.

  9. Keep warm for sopping (soaking).

  10. Place skirt steak in smoker and sop (soak) every 20 minutes.

  11. Smoke for 1 to 1 1/2 hours.

  12. If you have a separate gas grill, preheat before the skirt steak is done smoking. If not, preheat the oven.

  13. Remove the skirt steak from the smoker and place on grill or under the broiler.

  14. Cook on each side of the skirt steak for one minute.

  15. Let the skirt steak sit for 10 minutes, then cut into thin slices across the grain.

  16. While the skirt steak is sitting, place the foil-wrapped tortillas on the grill or in the oven to warm

  17. Put out the meat, tortillas, topping mixture and any other topping, like sour cream and guacamole, and let your guests put their own traditional fajitas together.

  18. Enjoy!

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Recipe Tags: