Dee’s Original Fajitas with Espresso-Cocoa Rub Recipe

Introduction

Dee’s Original Fajitas with an Espresso-Cocoa Rub offers a unique twist on a classic favorite. The rich, smoky rub combined with colorful, charred veggies creates a deliciously bold and satisfying meal perfect for any occasion. Fresh citrus and simple sides complete this flavorful dish.

Ingredients

• 1 to 1 1/2 pounds beef (skirt, flank, flap, or flat iron), sliced across the grain
• For beef rub:
• 1 tablespoon espresso granules or powder
• 1 teaspoon unsweetened cocoa powder
• 2 tablespoons dark brown sugar
• 2 tablespoons ground Ancho chili powder
• ¼ teaspoon cayenne pepper (or to taste)
• 1 teaspoon granulated garlic or powder
• 1 heaping teaspoon salt
• For the veggies:
• 1 large or 2 smaller onions, quartered and layers separated
• 1 or 2 Poblano or mild chilies, cut into large chunks
• 3 sweet peppers (red, green, yellow, or orange), cut into chunks
• Juice of 1 lemon (about 1/4 cup)
• Juice of 1 lime
• 2 tablespoons olive oil
• 2 cloves garlic, crushed
• ½ teaspoon salt and freshly ground pepper
• Oil for frying (peanut or canola recommended for high heat)
• For serving, optional:
• Tortillas (corn or flour)
• Fresh limes, quartered
• Sour cream or Mexican crema
• Avocados
• Salsa of choice

Instructions

1. Step 1: Mix all dry rub ingredients together in a bowl until well combined.
2. Step 2: Rinse and thoroughly dry the meat. Massage the rub evenly over the beef and leave it at room temperature for about one hour to absorb the flavors.
3. Step 3: Prepare the veggies by cutting onions, chilies, and sweet peppers into chunks. Combine citrus juices, crushed garlic, olive oil, salt, and pepper in a bowl, then toss the veggies in this marinade until well coated. Set aside.
4. Step 4: When ready to cook, slice the meat on the diagonal and against the grain into ½ inch slices for tenderness.
5. Step 5: Heat oil (choose peanut or canola for high heat) in a heavy cast iron skillet or fajita pan until hot. Add the marinated veggies and fry over medium-high heat for 5 to 6 minutes, allowing a slight char to develop before turning. Avoid overcooking. Remove veggies and set aside.
6. Step 6: Increase the heat to high and add a small amount of oil to the pan. Once the pan is very hot, add the sliced beef. Cook until desired doneness, letting the meat char on the outside for a couple of minutes before turning. For tender results, aim for medium rare to medium.
7. Step 7: Return the cooked veggies to the skillet and stir to combine with the beef, heating through.
8. Step 8: Serve the fajitas sizzling hot right from the skillet with fresh lime quarters for squeezing over the top. Accompany with warm tortillas, salsa, avocado slices, and optionally Dee’s Easy Mexican Style Pinto Beans.

Tips & Variations

• Use peanut or canola oil for cooking to handle high temperatures; avoid olive oil as it burns easily.
• Adjust cayenne pepper to your preferred level of heat or substitute with smoked paprika for a milder smoky flavor.
• For a vegetarian version, try grilling the veggies with the same marinade and use grilled portobello mushrooms or tofu instead of beef.
• Letting the meat rest after cooking for a few minutes helps keep it juicy and tender.

Storage

Store any leftover fajitas in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to avoid overcooking the beef. Avoid microwaving if possible to maintain texture and flavor. Separate tortillas and sides for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, skirt, flank, flap, or flat iron steaks are ideal due to their texture and flavor. They respond well to the rub and quick cooking. Avoid very lean or tough cuts as they may become dry or chewy.

What if I don’t have espresso powder?

You can substitute instant coffee granules as a close alternative. The espresso adds a deep, slightly bitter flavor that complements the cocoa and chili, but instant coffee will still impart a rich taste.

Dee’s Original Fajitas with Espresso-Cocoa Rub Recipe

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★★★★★

4.8 from 120 reviews

Dee’s Original Fajitas feature tender skirt, flank, flap, or flat iron beef rubbed with a bold espresso-cocoa spice mix, seared to perfection, and paired with vibrant, citrus-marinated poblano peppers, sweet onions, and colorful bell peppers. Served sizzling hot with classic fajita accompaniments, this recipe offers a flavorful, slightly smoky twist on traditional fajitas perfect for a lively family meal or entertaining friends.

• Author: Lila
• Prep Time: 20 minutes (plus 1 hour resting time for beef rub infusion and marinating veggies)
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Beef

• 1 to 1 1/2 pounds beef (skirt, flank, flap, or flat iron), sliced across the grain

Beef Rub

• 1 Tablespoon espresso granules or powder
• 1 teaspoon unsweetened cocoa powder
• 2 Tablespoons dark brown sugar
• 2 Tablespoons ground ancho chili powder
• ¼ teaspoon cayenne pepper (or to taste)
• 1 teaspoon granulated garlic or garlic powder
• 1 heaping teaspoon salt

Veggies

• 1 large or 2 smaller onions, quartered and layers separated
• 1 or 2 poblano or other mild chilies, cut into large chunks
• 3 sweet peppers (red, green, yellow, or orange), cut into chunks
• Juice of 1 lemon (about 1/4 cup)
• Juice of 1 lime
• 2 Tablespoons olive oil
• 2 cloves garlic, crushed
• ½ teaspoon salt
• Freshly ground black pepper, to taste
• Oil for frying (peanut or canola recommended for high heat)

For Serving (Optional)

• Tortillas, corn or flour
• Fresh limes, quartered
• Sour cream or Mexican crema
• Avocados, sliced
• Salsa of choice

Instructions

1. Prepare the beef rub: In a small bowl, thoroughly mix espresso granules, cocoa powder, dark brown sugar, ground ancho chili, cayenne pepper, granulated garlic, and salt to create the dry rub.
2. Rub the beef: Rinse and pat the beef dry. Massage the spice rub evenly over the meat. Let it rest at room temperature for about one hour to absorb the flavors.
3. Marinate the veggies: Cut onions, poblanos, and sweet peppers into chunks. In a bowl, combine the citrus juices, crushed garlic, olive oil, salt, and pepper. Toss the veggies in this marinade until well coated. Set aside to let the flavors meld.
4. Slice the beef: Just before cooking, slice the beef on the diagonal and against the grain into ½ inch thick slices to ensure tenderness.
5. Cook the veggies: Heat a heavy cast iron skillet or fajita pan over medium-high heat. Add a suitable high smoke point oil such as peanut or canola. When hot, add the marinated veggies. Allow them to cook for 5 to 6 minutes, letting them develop a slight char before turning. Avoid overcooking. Once done, remove the veggies and set aside.
6. Cook the beef: Increase heat to high. Add a small amount of oil to the hot pan. Place the beef slices in the pan, allowing them to sear and char on one side for a couple of minutes before turning. Cook until desired doneness, preferably medium rare to medium for the chosen cuts.
7. Combine and finish: Once the beef is cooked, add the cooked veggies back into the pan. Stir to combine and warm through briefly.
8. Serve: Serve the fajitas sizzling hot right in the skillet. Accompany with warm tortillas, fresh lime wedges for squeezing, sour cream or Mexican crema, avocado slices, and your favorite salsa.

Notes

• Use high smoke point oils like peanut or canola for frying the veggies and beef to prevent burning; avoid olive oil for high-heat frying.
• For optimal tenderness, slice beef against the grain and cook to medium rare or medium.
• The espresso-cocoa rub adds depth and subtle smoky bitterness that pairs well with the spicy and citrusy elements.
• Feel free to customize the heat by adjusting the cayenne pepper and ancho chili powder amounts.
• Serve immediately while sizzling for the best presentation and flavor.
• The recipe can be paired excellently with warm tortillas and traditional Mexican sides like Dee’s Easy Mexican Style Pinto Beans.

Keywords: fajitas, beef fajitas, espresso rub, cocoa rub, Mexican cuisine, cast iron skillet, marinated vegetables, spicy beef, quick dinner