Northern-Style Steak & Chorizo Fajitas

Ingredients

Skillet

• 750 g (1⅔ lb) skirt steak or sirloin steak
• 200 g (7 oz) fresh Mexican pork chorizo, casings removed
• 6 green onions, cut into 2-inch lengths
• 200 g (7 oz) queso asadero or Chihuahua cheese, shredded
• 1 tablespoon neutral oil, as needed
• ½ teaspoon fine salt and ½ teaspoon black pepper

Roasted salsa and serving

• 3 medium plum tomatoes
• 2 red or green jalapeños, plus 1 serrano for more heat if desired
• ¼ white onion and 1 peeled garlic clove
• ¼ cup chopped cilantro
• ½ teaspoon fine salt, then adjust
• 1 ripe avocado, sliced; lime wedges
• 12–18 flour tortillas and 3 cups warm refried beans

Method

1. Roast and crush the salsa.

   Char the tomatoes, chiles, onion, and garlic on a dry comal or under the broiler, turning until softened. Remove stems. Crush or pulse coarsely with the salt and cilantro, adding only a splash of water if needed.

2. Cook the chorizo.

   Cook in a large skillet over medium heat, breaking up the sausage, until fully cooked to 71°C/160°F. Transfer to a clean bowl; leave about 1 tablespoon fat in the pan.

3. Sear the steak and onions.

   Season the whole steak with the salt and pepper. Sear over medium-high heat, about 3–5 minutes per side depending on thickness, reaching at least 63°C/145°F. Rest at least 3 minutes, then slice thinly across the grain. Cook the green onions in the pan until browned and tender.

4. Melt and serve.

   Turn the heat low. Return the steak and chorizo to the onions just long enough to combine, scatter on the cheese, cover, and let it melt. Serve immediately with tortillas, salsa, avocado, lime, and beans.

Kitchen notes

Choose Mexican chorizo

This recipe uses fresh, raw Mexican chorizo, not the cured Spanish slicing sausage.

For cooked dishes, cool promptly and follow the storage and reheating guide. Follow the shorter storage directions above where given.