Fajitas 911 Recipe

Trim and slice

Trim excess fat from the beef and remove any tenders from the chicken. Slice both beef and chicken thinly across the grain into 1/4-inch strips. This recipe assumes a combo; if using only one protein, use 1 lb of that protein and proceed the same way.

Make marinade & marinate

In a bowl, combine 2 tablespoons lime juice, 2 tablespoons olive oil, 1 tablespoon soy sauce (or Worcestershire), 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 2 minced garlic cloves, 1 teaspoon salt and 1/2 teaspoon black pepper. Add the sliced beef and chicken, toss to coat thoroughly, cover and refrigerate 20–30 minutes (up to 2 hours). If short on time, marinate 15 minutes at room temperature.

Prepare vegetables

While proteins marinate, slice the yellow onion into 1/4-inch half-moons. Core and quarter the roma tomatoes, then slice each quarter into 1/4-inch strips. Stem jalapeños, slice in half lengthwise, remove seeds for milder heat or keep them for mucho caliente, then thinly slice. Remove stems from dried ancho/pasilla peppers, shake out seeds if desired, and tear into 1-inch strips.

Rehydrate dry peppers

Bring 1 cup of water to a simmer in a small saucepan. Add the torn dried peppers, cover, and simmer gently 8–10 minutes until pliable. Reserve 2 tablespoons of the soaking liquid, drain peppers, then thinly slice or chop them. (If you prefer, toast dried peppers in a dry skillet 20–30 seconds before soaking for a deeper flavor.)

Sauté vegetables

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 2 tablespoons vegetable oil. Add the sliced onion and sauté 2–3 minutes until starting to brown. Add the jalapeño slices and rehydrated dry pepper pieces and sauté another 2 minutes. Add the tomato strips and continue sautéing 1–2 minutes just until tomatoes warm but not disintegrated. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Remove vegetables to a bowl and keep warm.

Cook beef and chicken

Wipe the skillet if needed and return to high heat. Add a little oil if the pan is dry. Working in one or two quick batches to avoid crowding, add half the marinated strips and spread into an even layer. Let sear, undisturbed, 1–2 minutes until browned, then toss and cook another 1–2 minutes until cooked through and slightly charred. Remove to a plate and repeat with remaining protein. Total cook time for thin strips should be about 4 minutes per batch. If using only one protein, adjust batches as needed.

Finish together

Return the cooked meat and the sautéed vegetables to the hot skillet, add 1 tablespoon butter (optional) and 1–2 tablespoons reserved pepper soaking liquid for extra flavor. Toss together over heat 1 minute just to marry flavors and warm through. Stir in 1/4 cup chopped fresh cilantro and squeeze 1 tablespoon lime juice. Taste and adjust salt.

Make guacamole

Halve and pit the avocados. Scoop flesh into a medium bowl and mash with a fork to your preferred texture (chunky or smooth). Stir in 1 tablespoon lime juice, 2 teaspoons finely minced red onion, 1 tablespoon chopped cilantro, 1/2 minced seeded jalapeño, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep covered until serving to minimize browning.

Warm tortillas & assemble

Warm tortillas on a dry skillet or directly over a low gas flame for 20–30 seconds per side until pliable and slightly charred. Spoon hot meat-and-vegetable mixture onto tortillas, top with a generous spoonful of guacamole, extra chopped cilantro if desired, and serve with lime wedges on the side.

Serve immediately while hot. Provide hot sauce or extra sliced jalapeños for guests who want it even spicier.