Fajitas – Beef or Chicken
Beef and chicken fajita marnades
Servings Prep Time
4people 15minutes
Cook Time Passive Time
15minutes 10minutes
Servings Prep Time
4people 15minutes
Cook Time Passive Time
15minutes 10minutes
Ingredients
Beef Marinade
Chicken Marinade
Fajita Vegtables
Meat
Instructions
Marinades
  1. Whisk all the ingredients together in a large bowl.
Beef
  1. Add the steak to the marinade, turning to coat it well, and let it marinate, covered and chilled, for at least 1 hour or overnight.
  2. Grill the steak, drained, on a well-oiled rack set about 5 inches over glowing coals or in a hot well-seasoned ridged grill pan over moderately high heat for 3 to 4 minutes on each side, or until it is just springy to the touch, for medium-rare meat. (Alternatively, the steak may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 3-4 minutes on each side for medium-rare meat.)
  3. Transfer the steak to a cutting board and let it stand for 10 minutes.
  4. Slice the steak thin across the grain on the diagonal.
Chicken
  1. Add the chicken to the marinade, turning to coat it well, and let it marinate, covered and chilled, for at least 1 hour or overnight.
  2. Cook using any method, preferably the grill, until done.
  3. Transfer the steak to a cutting board and let it stand for 5 minutes.
  4. Slice the chicken thin across the grain on the diagonal.
Vegetables
  1. In a large skillet heat the oil over moderately high heat until it is hot but not smoking.
  2. Add the bell peppers, the onion, and the garlic, and sauté the mixture, stirring, for 5 minutes, or until the bell peppers are softened.
Recipe Notes

To assemble a fajita: Spread some of the guacamole on a tortilla, top it with a few slices of the steak, some of the pepper mixture, and some of the salsa, and roll up the tortilla to enclose the filling.
To warm tortillas: In the oven:Stack 6 tortillas at a time, wrap each stack in foil, and heat the tortillas in the middle of a preheated 325°F. oven for 5 minutes for corn tortillas and 15 minutes for flour tortillas. (If the tortillas are very dry to begin with, pat each tortillas between dampened hands before stacking them.)
In the microwave:Stack 6 tortillas at time, wrap each stack in a microwave-safe plastic bag, and heat the tortillas in a microwave oven at high power (100%) for 30 seconds to 1 minute, or until they are heated through and pliable.

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