Warm flour tortillas filled with grilled beef and chicken are great for lunch or dinner.
Directions for: Chicken and Beef Fajitas
Ingredients
Marinadecup olive oil
cup chili powder
3 Tbsp Worcestershire sauce
1 Tbsp ground cumin
tsp red pepper flakes
3 clove garlic, minced
Juice of 3 limes
1 Tbsp sugar
1 tsp salt
tsp black pepper
Meat3 lbs boneless, skinless chicken breasts
3 lbs skirt steak
Pico de Gallo5 plum (Roma) tomatoes
3 jalapeno peppers
large (or 1 small) onion
1 bunch fresh cilantro
lime
Salt
Fajita Vegetables2 medium onions, halved and sliced
1 green bell pepper, seeded and sliced into strips
1 orange bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
2 Tbsp olive oil
Salt and freshly ground black pepper
Fixins30 - 40 flour tortillas
Fiesta Beans, recipe follows
1 lbs grated Cheddar cheese
1 8-oz container sour cream
5 limes, sliced into wedges
Fiesta Beans2 lb(s) dried pinto beans
6 cloves garlic, minced
2 green bell peppers, seeded and diced
2 orange bell peppers, seeded and diced
2 red bell peppers, seeded and diced
1 onion, diced
1 ham hock (or 6 slices thick-cut bacon, cut into pieces)
1 Tbsp chili powder
1 tsp ground cumin
1 tsp salt
1 tsp black pepper
Directions
Marinade1. In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garlic and lime juice. Next add the sugar, salt and pepper and blend the marinade until it's totally combined and smooth.
Meat1. Place the chicken and beef in separate 2-quart baking dishes or large resealable plastic storage bags. Pour the marinade over the chicken and beef and rub the marinade all over the meat. Give your hands a good wash, and then cover the dishes with plastic wrap and let them marinate in the fridge for 4 to 6 hours.
Pico de Gallo1. Chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos to your preferred temperature.) Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half a lime into the bowl. Add salt to taste and stir again.
Fajita Vegetables1. Throw the onions and bell peppers into a bowl and toss with the olive oil and some salt and pepper.
Fixins1. When ready to cook, preheat the grill to high heat.
2. Cook the chicken on both sides until completely cooked through (or to an internal temperature of 165F), about 4 minutes per side. Remove it to a platter to rest for 5 to 10 minutes.
3. Grill the beef on both sides until completely cooked through, about 5 minutes in total. Remove it to a platter to rest for 5 to 10 minutes.
4. Tip the fajita vegetables into a grill basket and grill until cooked, tossing occasionally, about 10 minutes.
5. To put it all together: Pile the veggies on a platter. Slice the chicken and beef.
6. For the fixins: Wrap the tortillas in foil and warm through on the grill. Serve the chicken, beef and veggies with the warm tortillas, Fiesta Beans, grated cheese, sour cream, lime wedges and pico de gallo.
Fiesta Beans1. Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
2. Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.
See more: Vegetables, Chicken, Beef, Dinner, Appetizer, Grill, Lunch, Main, Mexican, Poultry