Steak and Chorizo Fajitas

Well I certainly didn’t see me having the time to write up more recipes at the beginning of the year but now I’m not out playing tennis, fencing, seeing friends in my spare time it’s definitely given me the time to do a lot of cooking. I think the other half might be secretly pleased….

On a Friday or Saturday night I’ve always tried to make something special for just the tow of us or for visiting friends and this always goes down well.

This recipe serves 2-3 people and doesn’t take long at all. I’ve always thought medium rare steak is the best filling in fajitas, it lifts them from a boring bit of chicken breast to something much tastier. Add some Chorizo to the recipe and it gives it an extra flavour hit.

Ingredients –

For the dry spice mix-

2 Teaspoons of smoked paprika.

1 Teaspoon of ground cumin

1 Teaspoon of ground coriander

(to those of you who dislike coriander, ground coriander does not have that soapy floral flavour at all).

2 Teaspoons of dried oregano

Pinch of salt and pepper.

For the Fajitas –

2 small ribeye steaks (you can use, Sirloin, rump, bavette etc if you prefer).

½ pack of cooking chorizo.

2 Peppers.

1 or 2 mild chillis.

2 Cloves of garlic.

1 red or brown onion.

Handful of mushrooms (optional).

1 teaspoon of Chipotle paste (optional).

1 Teaspoon of tomato puree.

1 Teaspoon of Worcestershire sauce.

Corn Tortillas


Method –

  1. Mix together all the dry spice mix herbs.
  2. Tenderize the steaks by beating them with a meat tenderizer or a rolling pin.
  3. Cut the steaks into strips about the size of your little finger.
  4. Put in a bowl with half the spice mix and coat the steak in the spices then put it in the fridge to marinate. Save the other half of the spice mix.
  5. Cut the chorizo into slices and set aside.
  6. Chop the onion, garlic, peppers, mushrooms and de seed and slice the chillis.
  7. Heat some oil in a large frying pan.
  8. Once heated add the onions with a little salt pepper and half a teaspoon of sugar.
  9. Once the onions are soft add the garlic, peppers chillis and sliced chorizo.
  10. Once the chorizo is browned add the tomato puree and stir through.
  11. Add the chipotle paste.
  12. Add the remaining spice mix.
  13. Add the mushrooms.
  14. Finally add the steak and cook to your preference. I like it pink so cook it until it’s just brown on the outside.
  15. Warm up the tortillas.
  16. Serve the fajita contents in the middle of the table along with your choice of toppings –Cheese/Salsa/Soured cream/ Guacamole etc etc.

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