The Only Meal Prep you need

Ingredients

• 3.2 lb Chuck Roast (Trimmed, cut in half then sliced about 1/4‑inch thick)
• 2 tbsp Olive Oil (Light coating for the meat before marinating)
• 1 medium White Onion (Finely diced for the seasoning)
• 2 tbsp Orange Juice (Freshly squeezed)
• 2 tbsp Soy Sauce (Regular or low‑sodium)
• 1 tsp Granulated Garlic (Fine granulated form)
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 1 tsp Chili Powder
• 1 tbsp Chipotle Peppers in Adobo (Finely chopped (use 1–2 peppers + sauce))
• 1 pinch Salt
• 1 pinch Black Pepper (Freshly ground if possible)
• 2 tbsp Water (To thin the marinade)

Instructions

1. Trim and Slice the Chuck Roast

   Place the 3.2 lb chuck roast on a cutting board, trim excess fat, then cut the roast in half. Slice each half into strips about 1/4‑inch thick for quick cooking.

   Time: PT10M

2. Prepare the Homemade Fajita Seasoning

   In a small bowl combine the diced white onion, orange juice, soy sauce, granulated garlic, ground cumin, dried oregano, chili powder, chopped chipotle in adobo, a pinch of salt, and a pinch of black pepper. Add water to thin the mixture to a pourable consistency.

   Time: PT5M

3. Lightly Oil the Meat

   Drizzle 2 tbsp olive oil over the sliced beef and toss to coat evenly. This helps the seasoning adhere and prevents sticking during cooking.

   Time: PT2M

4. Marinate the Beef

   Pour the fajita seasoning over the oiled beef strips, mixing until every piece is fully coated. Let it sit for 5 minutes to absorb flavors.

   Time: PT5M

5. Portion and Seal

   Divide the seasoned meat into individual freezer‑bag portions (about 8‑oz each). Press out excess air and seal using a vacuum sealer or zip‑top bag technique.

   Time: PT5M

6. Cook the Taco Meat

   Heat a skillet over medium‑high heat (about 375°F). Add the sealed meat (or thawed portion) and sauté, stirring occasionally, until browned and cooked through, about 12‑15 minutes. If cooking from frozen, add an extra 5 minutes.

   Time: PT15M

   Temperature: 375°F

7. Rest and Serve

   Remove the meat from heat, let it rest for 2‑3 minutes, then serve in warm tortillas with your favorite toppings.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

30 g

Carbohydrates

5 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chuck Roast: Beef shoulder roast, Top round roast
• Instead of Olive Oil: Canola oil, Vegetable oil
• Instead of White Onion: Yellow onion, Sweet onion
• Instead of Orange Juice: Lime juice, Lemon juice
• Instead of Soy Sauce: Tamari (gluten‑free), Coconut aminos
• Instead of Granulated Garlic: Garlic powder, Fresh minced garlic (1 clove)
• Instead of Ground Cumin: Ground coriander, Cumin seeds (toasted & ground)
• Instead of Dried Oregano: Mexican oregano, Italian seasoning (use less)
• Instead of Chili Powder: Paprika + cayenne blend, Ancho chili powder
• Instead of Chipotle Peppers in Adobo: Smoked paprika, Chipotle powder
• Instead of Salt: Kosher salt, Sea salt
• Instead of Black Pepper: White pepper, Ground pepper blend
• Instead of Water: Beef broth (adds flavor), No water – use less

Equipment Needed

• Chef's Knife
• Cutting Board
• Mixing Bowl
• Measuring Spoons
• Small Bowl
• Zip‑Top Freezer Bags or Vacuum Sealer
• Skillet or Grill Pan
• Tongs
• Spatula (optional)

Critical Steps — Do Not Skip

• Slice the chuck roast uniformly (≈1/4‑inch) to ensure quick, even cooking.
• Fully coat each meat strip with the homemade fajita seasoning.
• Seal the portions airtight to preserve flavor and prevent freezer burn.

Chef Tips from the Video

• Add a little orange zest to the seasoning for extra citrus brightness.
• After cooking, toss the meat with a squeeze of fresh lime and chopped cilantro for a fresh finish.

Troubleshooting

Storage

Refrigerator: Store cooked taco meat in an airtight container for 3‑4 days.

Freezer: Uncooked, sealed portions keep for up to 3 months.

Room temperature: Do not store at room temperature; discard if left out >2 hours.

Make-Ahead Tips

• Marinate the meat for up to 24 hours in the refrigerator for intensified flavor.
• Freeze sealed portions raw; they can be cooked straight from the freezer.

Frequently Asked Questions