Chef Nino cooks up fajitas with homemade tortillas

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Fajita Steak Marinade

  • 1/3 cup fresh lime juice
  • 1/4 cup tequila
  • ¼ cup triple sec orange liqueur
  • ¼ cup fresh orange juice
  • ¼ cup olive oil
  • ¼ cup soy sauce
  • 2 large cloves garlic, crushed
  • 1 tablespoon minced fresh cilantro
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne powder

Combine all ingredients and mix well. Pour marinade over meat in shallow glass, plastic or other non-reactive container (a one gallon plastic zip-top bag works well). Refrigerate overnight or up to 24 hours. Remove from marinade and grill on indirect heat 15 minutes each side basting occasionally with remaining marinade.


Tortilla Recipe


  • 2-1/2 cups masa harina
  • 1-1/2 cups warm water


  1. In medium bowl, mix masa harina and salt.
  2. Slowly add water until the dough becomes smooth and firm, not sticky.
  3. Turn dough out onto board and divide it into 12 equal portions. Roll into balls.
  4. If you have a tortilla press, follow the tool’s instructions for flattening the tortillas.
  5. By hand, place a tortilla ball between two sheets of wax paper. Use rolling pin to roll dough out into a thin tortilla shape.
  6. To cook, place one tortilla at a time in a large ungreased frying pan. Cook over moderate hot heat for about one to two minutes on each side, or until each side is lightly browned.
  7. When finished cooking all the tortillas, wrap them together in aluminum foil and place in warm oven (about 300 degrees F) for 5 minutes.