Grapefruit Marinated Beef Fajitas
Oh Lupe Tortilla, how we miss you.
After my trip to back to Houston, it finally hit me that with my parents moving, I won’t be visiting Texas as often, which can only mean one thing. Good-bye frequent Tex Mex (and when I’m back in April, I’m eating Lupe at least twice). Since we’ve moved up here, I’ve made it back to my home state every couple of months, which means I haven’t had to go ridiculously long stretches without my fajita fix. It’s weird when you go from eating something practically every week to every few months, but we really haven’t found a suitable Mexican place out here. There are some “fancier” Mexican restaurants, but nothing like your good, old neighborhood joint that you see on every corner in Houston where you can get better than average Tex-Mex no matter which one you stop in. We definitely haven’t found a fajita spot, so it hit me that Dustin and I really need to get on finding a good beef fajita marinade recipe (and a grill). I decided we should try this recipe for Grapefruit Marinated Beef Fajitas (with a little bit of tequila added) from Confections of a Foodie Bride because I’ve seen the words “best fajitas in Houston” coupled with “Lupe Tortilla” on this blog, so I trust their judgement of what good fajitas are.
I swear Lupe Tortilla adds some sort of addictive drug to their pepper lime marinade that we will never be able to recreate. However, these fajitas are really nice and tender with citrusy undertones, which I think are important to good fajitas. These really need to be cooked on a grill, but unfortunately our apartment won’t less us have one (and it rains all the time here). We did cook them on mini cast iron skillets like they serve at a legitimate Mexican restaurant.
They looked really undercooked when we pulled them off the heat, but they continued cooking in the skillet until they were perfectly cooked as we were slicing the meat.
We served with refried beans, cheddar cheese, sour cream, and guacamole. I wish we had some homemade, big as your head, Lupe-style tortillas to serve the meat on, but I don’t think we’ll find a suitable substitute at our grocery store out here. I guess we’ll have to learn how to make tortillas, too.