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Thank you for joining us for the Indie Pop-Up Lens event. We enjoyed welcoming all our guests and sharing a wonderful series in an amazing local location. Special thanks to NICHE, and team for their support, cooking, and event space. 

A Chef Recipe for Home Cooks

Fajitas with Chipotle
Tomatillo Salsa & Lime Crema

Serves a family of 4 — with leftovers

🕒 PREP: 30 MIN + 3–6 HRS MARINADE🔥 COOK: 30 MIN🥩 MEDIUM RARE RECOMMENDED

Recommended Prep Order

  1. Prepare marinade and marinate steak (3–6 hours ahead)
  2. Make the lime crema and refrigerate
  3. Roast and blend the chipotle tomatillo salsa and refrigerate
  4. About 1 hour before serving, slice and sauté peppers and onions
  5. Preheat grill and prepare garnishes
  6. Grill steak and let rest
  7. Warm tortillas, slice steak, and serve

Ingredients

Steak Marinade

  • 2½ lbs flat iron, skirt, or flank steak
  • Juice of 1 lime
  • ½ cup paprika
  • ½ cup chili powder
  • ¼ cup minced garlic
  • 2 tbsp cumin
  • 2 tbsp dried oregano
  • ½ cup olive oil
  • 2 oz chipotle in adobo, chopped
  • ¼ bunch cilantro, chopped
  • Salt & pepper to taste

Fajitas & Toppings

  • Flour tortillas (enough for 4)
  • 1 yellow onion, ¼” strips
  • 1 poblano pepper, ¼” strips
  • 1 red bell pepper, ¼” strips
  • Juice of 1 lime
  • Salt, pepper & dried oregano
  • 1 cup shredded Monterrey Jack
  • Fresh cilantro, chopped
  • Lime wedges for garnish

Salsa & Crema

  • 5 tomatillos, husked & halved
  • 6 roma tomatoes, cored & halved
  • 3–4 oz chipotle in adobo
  • 3 cloves garlic, crushed
  • Juice of 1 lime
  • ¼ bunch cilantro, rough chopped
  • ½ yellow onion, rough chopped
  • —
  • 1 cup sour cream or Mexican crema
  • 1 lime, zested & juiced
  • ½ tsp cumin powder

Instructions

1

Marinate the Steak

  1. Mix all marinade ingredients except the olive oil.
  2. Add the oil and work everything into a paste.
  3. Rub the paste all over your steaks and refrigerate for 3–6 hours.
2

Make the Lime Crema

  1. Whisk together sour cream or crema, lime zest and juice, and cumin.
  2. Season with salt and pepper. Refrigerate until ready to serve.
3

Make the Chipotle Tomatillo Salsa

  1. Preheat oven to 450°F.
  2. Toss tomatillos and tomatoes in a little oil, salt, and pepper. Place cut-side down on a sheet pan.
  3. Roast until they start to blister, then remove and let cool.
  4. Blend all salsa ingredients in a food processor or blender to your preferred texture. Season with salt and pepper. Refrigerate.
4

Cook the Peppers & Onions

  1. About 1 hour before serving, heat a skillet or flat top over high heat with a little oil.
  2. Add onion and pepper strips and cook until softened with some char.
  3. Season with salt, pepper, and a pinch of dried oregano.
  4. Finish with the juice of 1 lime.
5

Grill the Steak

  1. Preheat your grill to its highest setting 20–30 minutes before cooking. The inside should reach at least 450–500°F.
  2. Grill to medium rare to medium — 130–145°F internal temperature.
  3. Chef's note: Larger cuts like flank steak carry over cook by 10–15°F during resting, so pull early accordingly.
  4. Let steak rest for 10–15 minutes before slicing.
  5. Thinly slice (about ⅛” thick) against the grain at a 45° angle.
6

Warm Tortillas & Serve

  1. Heat tortillas on a skillet or flat top with a little oil over high heat until lightly charred.
  2. Arrange 2–3 slices of steak on each warm tortilla.
  3. Top with sautéed peppers and onions, a spoonful of chipotle tomatillo salsa, shredded cheese, and a drizzle of lime crema.
  4. Finish with fresh chopped cilantro and a squeeze of lime.

Chef's tip

Keep it simple and let the steak and salsa do the talking. Optional garnishes include avocado, guacamole, fresh jalapeños, or pico de gallo — but you really don't need them.