Thursday, May 5, 2011

Chicken and Steak Fajitas

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Happy Cinco de Mayo! If you're craving a traditional Mexican meal to celebrate today's holiday, I've got the perfect recipe for you. Have these fajitas alongside a refreshing margarita and you'll be in paradise. Add some guacamole, rice and beans and it's a done deal.

I enjoy ordering fajitas in restaurants because it's so exciting when the bring out the steaming tray of freshly cooked meat and veggies. You all know you love when you're sitting at your table and you see your food on its way over. It's just a lot more noticeable when your fajitas have a smoke trail.  But no matter what you order, the waiter bringing the plates over to your table is something we all notice and get antsy about. You'll softly whisper to your table, "Here it comes" without making it too obvious. Peaking at the tray from the corner of your eye to make sure it really is coming to your table. We've all done it. No need to be ashamed. 

Since I'll be home having "girls night" tonight, I wanted to share fajitas you can also make in the comfort of your own home. This recipe I put together kind of has a kick to it from the chipotle peppers, but if you're like me that's what you'll want. Just dab some sour cream on top and it will be the perfect balance. If you want less heat, add less chipotle peppers and adobo sauce.

Hope everyone has a wonderful day!

  • 1/4 cup olive oil
  • 6 chipotle peppers in adobo sauce
  • 1/2 tsp. sauce from chipotle peppers
  • 2 limes, juiced
  • 3 tsp. garlic, minced
  • 1 tbsp. fresh cilantro, chopped
  • 1 flank steak, fat trimmed
  • 2 chicken breasts
  • 1 tbsp. olive oil
  • 2 bell peppers, thinly sliced
  • 1 yellow onion, thinly sliced
  • Flour tortillas
Serve with:
Combine the first 6 ingredients in a food processor or blender and pulse until smooth. Place steak in a zip lock bag and chicken in a separate bag. Pour half of the marinade into each bag. Allow to marinate for at least 8 hours.

Drain the marinade. Grill the steak over medium heat for 5-6 minutes per side (or to your desired temperature). Grill the chicken until no longer pink. Transfer the steak and chicken to a cutting board.

Heat 1 tbsp. olive oil in a large skillet. Add the peppers and onions and cook until they start to get soft, about 5-8 minutes. Remove from heat.

Slice the steak and chicken into thin strips.

Heat the tortillas up according to the package directions. Fill with meat, onions and peppers and top with your favorite garnishes!

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