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Fancy Fajitas



  • 1 cup red wine
  • 1/2 cup oil
  • 1/2 cup red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 cloves garlic
  • 1 teaspoon oregano
  • 1 teaspoon whole peppercorns
  • 2 1/2 pounds skirt steak
  • 12 flour tortillas
  • Fresh Mexican Salsa
  • Guacamole

Fresh Mexican Salsa

  • 1 medium tomato, finely chopped
  • 1/2 medium white onion, finely chopped
  • 6 sprigs fresh cilantro, finely chopped
  • 3 serrano or other fresh hot green chiles, finely chopped
  • 1/2 teaspoon salt, or to taste
  • 1/3 to 1/2 cup fresh tomato juice


  • 2 fresh hot green chiles
  • 3 sprigs fresh cilantro, leaves only
  • 2 tablespoons finely-chopped onion
  • 1/2 teaspoon salt, or to taste
  • 1 large tomato, peeled and roughly chopped
  • 2 ripe avocados


  1. Fajitas: Combine wine, oil, vinegar, Worcestershire sauce, garlic, oregano, basil and peppercorns in a large nonmetallic bowl.
  2. Add steak and toss well.
  3. Marinate 24 to 48 hours in the refrigerator. Toss several times during marinating.
  4. Grill steaks over a very hot fire, 4 to 6 inches from heat, 3 to 4 minutes per side. Do not overcook.
  5. Cut steaks into thin strips across the grain.
  6. Warm tortillas.
  7. To serve, place a portion of the meat strips down the center of each tortilla. Top with salsa, Guacamole and/or sour cream, and fold in half or overlap edges.
  8. Fresh Mexican Salsa: Mix all ingredients together well and serve.
  9. Guacamole: Crush chiles, cilantro, onion and salt to a paste.
  10. Add tomato and blend together.
  11. Peel and pit avocados, then mash. Add to tomato mixture and blend well.

Yield: 4 to 6 servings

Source: Braniff Destination, October 1986 - Cooking Texas Style, by Candy Wagner and Sandra Marquez

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