El Camaleon Recipe

Marinate the protein

Place the sliced skirt steak or chicken in a bowl. Add 2 tbs olive oil, 2 tbs fresh lime juice, 2 cloves minced garlic, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 2 hours (30–60 minutes recommended for best flavor).

Prepare vegetables

Slice the yellow onion and bell peppers into 1/4-inch strips. Keep them together in a bowl and season lightly with a pinch of salt.

Cook vegetables

Heat 1 tbs vegetable oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced onions and bell peppers and cook, stirring occasionally, until softened and slightly charred at the edges, about 6–8 minutes. Transfer vegetables to a plate and keep warm.

Cook the protein

Wipe the skillet if desired, increase heat to high, add a light drizzle of oil. Add marinated steak or chicken in a single layer (work in batches if needed). For sliced steak: cook 2–3 minutes per side for medium-rare to medium; for sliced chicken: cook 4–5 minutes, stirring, until cooked through and internal temp reaches 165°F (74°C). Remove from pan and let rest 3 minutes, then slice thicker pieces into bite-size strips if needed.

Assemble fajita filling

Return vegetables to the pan with the cooked protein for 1 minute to reheat and to combine flavors. Remove from heat.

Warm tortillas

Warm tortillas on a dry skillet or directly over a gas flame for 10–20 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm.

Assemble tacos

Divide the fajita mixture among 4–8 tortillas (depending on desired portion), top with sliced avocado, 1/4 cup pico de gallo per taco (or serve pico on the side), and a squeeze of lime. Garnish with chopped cilantro and hot sauce if using.

Sauté base

Heat 1 tbs olive oil in a medium pot over medium heat. Add 1/2 medium finely chopped onion and 1 minced garlic clove. Cook until translucent and fragrant, about 3 minutes.

Build soup

Add the 14 oz can diced tomatoes (with juices), 3 cups chicken broth, 1 cup cooked shredded chicken, 1/2 tsp ground cumin, 1/2 tsp chili powder, and 1/2 tsp salt. Bring to a gentle simmer and cook 10 minutes to meld flavors.

Finish soup

Taste and adjust seasoning. Stir in 2 tbs chopped fresh cilantro. Ladle into bowls and top with about 1 cup tortilla strips per serving (or sprinkle as desired). Serve with additional sliced avocado and pico de gallo on the side.

Poach chicken

Place 1 lb boneless chicken in a medium pot with 4 cups chicken broth, sliced carrot, sliced celery, and a bay leaf. Bring to a gentle simmer, reduce heat to low, and simmer until chicken is cooked through, about 12–15 minutes.

Shred and finish

Remove chicken to a cutting board, shred with two forks. Return shredded chicken to the pot, season with 3/4 tsp salt and 1/4 tsp black pepper, simmer 2–3 more minutes. Remove bay leaf, stir in 1 tbs chopped parsley. Serve soup hot with tortilla strips, sliced avocado, and pico de gallo on the side if desired.

Rice

Reheat 1 cup cooked Mexican-style rice if prepared ahead. Spoon rice onto the plate alongside the taco and soup bowl.

Final plating

Place 2 tacos per serving on the plate (or 3 small tacos). Serve the chosen soup (chicken tortilla soup or simple chicken soup) in a medium bowl with tortilla strips on top. Add a generous portion of sliced avocado and 1/2 cup pico de gallo to the plate. Garnish with extra cilantro and lime wedges. Offer extra hot sauce/salsa.