Northern-Style Skirt Steak Fajitas with Grilled Cactus and Melted Cheese

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A bold Norteño take on classic fajitas featuring marinated skirt steak grilled over high heat, paired with smoky charred peppers, tender cactus paddles, and a layer of melted Chihuahua cheese on a hot griddle. The beef is sliced thin and wrapped in warm flour tortillas with crema, cilantro, and a squeeze of lime for a true northern Mexican feast.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 42 gFat
• 16 gSaturated Fat
• 44 gCarbs
• 6 gFiber
• 5 gSugar
• 44 gProtein
• 980 mgSodium
• 780 mgPotassium
• 380 mgCalcium
• 5 mgIron
• 28 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the skirt steak marinade

• 1.5 lb (680 g) skirt steak (arrachera), trimmed of silver skin
• 1/3 cup apple cider vinegar
• 3 tablespoons olive oil
• 6 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon Mexican oregano
• 1 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt

For the grilled vegetables and cactus

• 4 fresh cactus paddles (nopales), cleaned and trimmed
• 2 large poblano peppers
• 1 large white onion, sliced into 1/2-inch rings
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt

For the melted cheese and assembly

• 8 oz (225 g) Chihuahua or Monterey Jack cheese, shredded
• 8 flour tortillas (6-inch)
• 1/2 cup Mexican crema
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 ripe avocado, sliced
• 1/2 cup salsa verde

Directions

1. In a large resealable bag, combine the vinegar, olive oil, garlic, cumin, oregano, black pepper, and salt. Add the skirt steak, seal, and massage to coat. Marinate in the refrigerator for at least 2 hours or up to 8 hours.
2. Prepare a charcoal or gas grill for two-zone cooking over high heat. Pat the cactus paddles, poblanos, and onion rings dry, then brush with olive oil and sprinkle with salt. Grill the cactus for 4 to 5 minutes per side until tender with light char marks, then grill the poblanos for 8 to 10 minutes until blistered and the onions for 3 to 4 minutes per side until charred. Transfer to a platter and tent with foil.
3. Grill the marinated skirt steak over the hottest part of the grate for 3 to 4 minutes per side for medium-rare, depending on thickness. Move to a cooler zone if flare-ups occur. Transfer to a cutting board, tent loosely with foil, and let rest for 8 minutes.
4. While the steak rests, slice the cactus into 1/2-inch strips and the poblanos into 1/4-inch rajas, discarding stems and seeds. Keep warm.
5. Heat a large cast-iron comal or skillet over medium-high heat. Working in batches, place a tortilla on the comal, sprinkle generously with shredded cheese, and top with another tortilla. Cook for about 1 minute per side until the cheese melts and the tortilla is lightly browned. Repeat with remaining tortillas and cheese, keeping finished ones warm in a clean kitchen towel.
6. Slice the rested skirt steak against the grain into thin 1/4-inch strips. Squeeze lime juice over the sliced beef.
7. To serve, place each cheese-crusted tortilla on a plate and top with sliced skirt steak, cactus strips, poblano rajas, and charred onions. Finish with a drizzle of Mexican crema, a spoonful of salsa verde, sliced avocado, and a sprinkle of fresh cilantro. Serve immediately with extra lime wedges.

Cook’s Notes

• For the most tender fajitas, always slice the skirt steak against the grain and as thin as possible.
• If cactus paddles are unavailable, substitute thick-cut zucchini or roasted green bell peppers for a similar grassy note.
• A screaming-hot grill is essential for proper Maillard crust on the arrachera without overcooking the interior.
• Let the cheese melt slowly on low heat to avoid burning the tortillas before the cheese fully softens.
• Squeeze the lime over the sliced beef just before serving to brighten the smoky, beefy flavors without dulling the color.

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