Beef Fajitas with Refried Beans
Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 50 Pounds of Fajitas and 25 pounds of Refried Beans/200 Servings


  • 2 1/3 quarts extra virgin olive oil
  • 1½ pints red wine vinegar
  • 1½ ounces whole cumin seeds
  • 2 –3 ounces salt
  • 1 ounce pepper
  • 25 pounds beef top round
  • 12½ pounds red bell peppers, julienned
  • 12½ pounds yellow bell peppers, julienned
  • 6¼ pounds tomatoes, seeded and diced
  • 6¼ pounds onions, diced
  • 1¼ quarts lime juice
  • ½ ounce jalapeño peppers, minced
  • 6¼ ounces fresh cilantro
  • 12½ ounces garlic, minced
  • 300 8-inch flour tortillas
    Refried Beans:
  • 4 ounces garlic, minced
  • 7 pounds onion, medium diced
  • 1 ounce ground coriander
  • 1 ounce ground cumin
  • 1¾ pints cider vinegar
  • 12 pounds pinto beans
  • ¼ ounce bay leaf
  • 3½ quarts canola oil

For fajitas:

Prepare marinade by combining the oil, vinegar, cumin, half the salt, and half the pepper in a large bowl. Reserve half the marinade for the peppers. Add the top round to marinade and toss gently to coat. Cover beef and marinate in the refrigerator for 30 minutes.

Marinate peppers with the reserved marinade. In a separate bowl, combine tomatoes, onions, lime juice, jalapeño, cilantro, garlic, remaining salt and remaining pepper.

Put steak on a half sheet pan and place in the broiler or on the grill, turning once until cooked, about 10 minutes. (If you cook the meat on the grill, then cook the peppers on a griddle.)

Heat the tortillas. Cut the steak into thin strips and mix with the peppers. Serve with relish and warm tortillas.

For refried beans:
Sort through beans for stones, cover with water and soak overnight. Drain beans, add to pot with bay leaf and cover with water. Bring to a simmer and cook until uniformly soft. Season with salt and pepper. Drain cooking liquid from beans and reserving 2 cups beans. With an immersion blender, purée reserved beans lightly. They do not have to be uniformly smooth.

To refry, heat oil in a skillet or rondeaux, add onions and garlic, ground cumin and coriander and sweat until onions are translucent. Add bean mixture and stir, thoroughly heating and incorporating the onion and garlic flavors. Check salt and adjust to taste. Finish with vinegar and check seasoning again.




   Published: February 2005