I think this is similar, and even better if you roast the onion garlic and jalapeños https://thekitchengirl.com/restaurant-style-salsa/

Anonymous wrote:fajitas and tacos al carbon are made from the same meat, at least IME.

In the USA and in lower quality establishments, sure, because it's more profitable. Not in good restaurants. That's the difference between a $25 platter of meat and a $50 platter in the USA.

fajitas and tacos al carbon are made from the same meat, at least IME.

Anonymous wrote:My entire family loves the steak fajitas. Anyone have a good recipe that mirrors their steak?

Those are called "Tacos al Carbon" and made from better cuts of steak, and NOT made from the dreaded tough flank steak meat (flank steak is for cheap tacos sold by street vendors and awful cut of meat. Used to be traditionally fed to the dogs, but poor people started making tacos from them for profit.)

Chuck is a good cut for those kind of tacos.

The salsa is warm because that makes it yummy. They store it in big 'crock pot' type things.

Uncle Julio marinates in Aqua Negra. Here's a recipe...

https://www.food.com/recipe/aqua-negra-marinade-111229