Fajita Pack Recipe

Prepare marinade and marinate chicken

In a bowl combine 3 tbsp olive oil, 3 tbsp fresh lime juice, 1 tbsp soy or Worcestershire, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 3 minced garlic cloves, 1 tsp salt and 1 tsp black pepper. Add the sliced chicken and toss to coat. Marinate at least 20 minutes at room temperature or up to 2 hours refrigerated.

If using steak or shrimp as an upgrade: season steak or shrimp with 1 tsp salt, 1/2 tsp pepper, 1 tsp chili powder and 1 tbsp olive oil; rest 15–30 minutes.

Heat a large cast-iron skillet or griddle over medium-high heat until very hot. Add 1 tbsp vegetable oil and sear the marinated chicken strips in a single layer, working in batches to avoid crowding (about 3–4 minutes per side) until internal temperature reaches 165°F (74°C) and edges are nicely charred. Remove and tent with foil. If using steak, cook to desired doneness (3–5 minutes per side depending on thickness). If using shrimp, cook 1–2 minutes per side until opaque and curled.

In the same hot pan add the carnitas (pre-cooked shredded pork) just to reheat and crisp for 2–3 minutes; set aside with the chicken.

Using the skillet used for proteins, add remaining 1 tbsp vegetable oil if needed and reduce heat to medium. Add the sliced yellow onion and bell peppers. Season with a pinch of salt and 1/4 tsp black pepper. Sauté, stirring occasionally, until softened and slightly charred, about 6–8 minutes.

Return the cooked chicken (or steak/shrimp) and warmed carnitas to the skillet with the vegetables. Toss together for 1–2 minutes so flavors meld and everything is heated through. Remove from heat and keep warm.

Rinse 1.5 cups long-grain rice under cold water until water runs clear. Drain well.

In a medium saucepan over medium heat, warm 1 tbsp oil or butter. Add 1/4 cup finely chopped onion and 1 minced garlic clove; sauté until translucent, about 1–2 minutes.

Add the drained rice and toast, stirring, 2–3 minutes until lightly golden. Stir in 3/4 cup tomato sauce and 2.5 cups chicken stock, and add 3/4 tsp salt. Bring to a simmer, reduce heat to low, cover and cook 18–20 minutes without lifting lid.

Remove from heat and let stand, covered, 5 minutes. Fluff with fork before serving.

Heat 1 tbsp lard or oil in a medium skillet over medium heat. Add 1/4 cup finely chopped onion and 1 minced garlic clove; sauté until translucent, about 2–3 minutes.

Add 2 cups drained pinto beans and 1/2 tsp ground cumin. Mash beans with a potato masher or back of a spoon, adding up to 1/4 cup reserved bean liquid (or water) to reach desired consistency. Cook, stirring occasionally, until thick and heated through, 4–6 minutes. Season with 1/2 tsp salt (adjust to taste). Keep warm.

Warm tortillas: stack and wrap in foil, then heat in a 300°F (150°C) oven for 10–12 minutes, or warm individually on a hot, dry skillet 20–30 seconds per side, brushing lightly with butter if desired.

Arrange 4 cups tortilla chips in a bowl or basket and set black bean dip and salsa nearby for dipping.

If making pico de gallo from scratch: combine 1 cup diced tomato, 1/4 cup finely chopped white onion, 2 tbsp chopped cilantro, 1 minced jalapeño (seeded if desired), 1 tbsp lime juice and pinch of salt. Stir and refrigerate until ready.

Spoon 1 cup sour cream into a small bowl. Place 1 cup salsa and 1 cup black bean dip in serving bowls. Garnish pico and dips with chopped cilantro and lime wedges.

On a large platter or individual plates, arrange a portion of red rice (about 1/2 cup cooked per serving) and a scoop of refried pinto beans (about 1/3 cup). Place a generous portion of the mixed fajita proteins and peppers on the platter (approx 6–8 oz protein per serving).

Serve with 2–3 warm tortillas per person, bowls of sour cream, pico de gallo, salsa, black bean dip, and a side of tortilla chips with the black bean dip. Add lime wedges and sprinkle chopped cilantro over everything.

Optional: offer guacamole on the side and note up-charge for steak or shrimp when ordered.