Fajitas-Chicken and/or Beef

Ingredients

• 1.5-2 lbs of beef skirt steak and/or boneless/skinless chicken breasts or thighs

Marinade

• 1/3 cup EVOO (extra virgin olive oil)

• 5 cloves of fresh garlic

• Large fistful of fresh cilantro, stems are okay too

• 2 TB of chili powder

• 1 TB of cumin

• 1 TB of salt

• 1 TB of black pepper

• Shot of tequila or ½ a beer

• Juice of one fresh lime

• 1 jalapeño or serrano

Accompaniments

• Corn and/or flour tortillas

• Grated cheddar cheese

• Sour cream

• Guacamole

• 2 yellow onions

• 2-3 red, yellow or orange bell peppers (or any combination)

• 1 jalapeño or serrano

Cooking Instructions

Put all ingredients for the marinade in a blender or food processor, blend well. Add the meat to either a large mixing bowl or a gallon size Ziploc and add marinade. Marinate for 4-6 hours in the refrigerator.

About 1 hour prior to eating, slice the onions, bell peppers and jalapeño, sauté everything in a skillet with a couple TBs of olive oil until dark brown and soft, turn burner down to super low and let sit. Heat up the grill and grill your steak and chicken to desired doneness. While meat is cooking, warm up your tortillas either on the stove in a cast iron skillet or in the oven on 200-250 degrees.

Once meat is done, remove from grill, let rest for 10 minutes or so. Serve meat on tortillas with peppers/onions/cheese/sour cream/guacamole. Great to add pinto or black beans and Spanish rice.

*pro tip: while the meat is resting, take the leftover marinade and cook in it a small saucepan on the stove until it boils to be sure you kill any of the bacteria from the meat. Then turn off, set aside. Spoon this over the meat after you cut it. Oh baby!