
- Your grill and your fuel. I use a charcoal grill for the entire process. It’s the simplest option and produces the best results. Hardwood / lump charcoal is recommended. Briquettes can also work well. Avoid using Matchlight or other similar briquettes. You can make excellent fajitas on a gas grill, but you’ll need a smoker box or other wood burning accessory to approximate the charcoal grill flavor. Similarly, a Traeger or other pellet cooker can work wonderfully for the final stage of cooking, but you’ll need a different apparatus with a higher and more direct heat for first stages.
- Your basic grilling tools: tongs, spatula, fork, oil, onion, rake, apron, and gloves.
- A grill basket is highly recommended to cook the vegetables.
- Wood chips. And a chip soaker is super convenient.
- Cutting board, knife and fork, serving dish.
- 1 flank steak OR 5-6 chicken breasts as desired
- 2 large red onions and 4 large sweet peppers (green, red, orange, yellow, or a mix as desired), cut into thick strips
- 3 tablespoons minced garlic
- vegetable oil
- lime juice
- salt and pepper
- tortillas (see my recipe for homemade flour tortillas)
- toppings (see my suggested favorites below)

- 2 ¾ cups of flour
- 6 tablespoons of choice of fat - I prefer 3 tbs European butter with 3 tbs of lard. However using 6 tbs of just one works fine. Substituting vegetable shortening works too.
- 1 teaspoon of salt
- ¾ cup of warm (~110 F) water
- sour cream
- cheese - especially mild, moist, soft, and easy melting cheese
- avocado - can be fresh sliced avocado, guacamole, or both
- fresh or grilled jalapenos
- your favorite hot sauce
- fresh cilantro
- lime wedges
