Fajitas 911 (one | Two) Recipe

Prepare and Marinate Protein

Slice the steak thinly against the grain into 1/4-inch strips (if using chicken, slice into similar strips). In a bowl combine 3 tbsp lime juice, 2 tbsp olive oil, 1 tbsp soy sauce, 1 tsp minced garlic, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Add the sliced protein, toss to coat, cover and refrigerate at least 30 minutes and up to 4 hours.

Prepare Vegetables

Peel and thinly slice the yellow onion into half-moons. Core and dice the roma tomatoes into 1/2-inch pieces. Remove stem and seeds from jalapeños (or leave some seeds for more heat) and slice into thin rounds. Tear stems off the dried guajillo or arbol chilies, shake out seeds, and toast in a dry skillet over medium heat for 10–20 seconds per side until fragrant but not burned; then break into pieces.

Hydrate & Chop Dry Peppers

Place toasted dried peppers in a small bowl, cover with 1/4 cup hot water, and let sit 10 minutes until softened. Drain, discard soaking liquid, then finely chop or tear the softened peppers into small pieces (these add smoky heat).

Cook Vegetables

Heat a large cast-iron skillet or heavy sauté pan over medium-high heat. Add 1 tbsp vegetable oil. Add the sliced onions and sauté 3–4 minutes until translucent and beginning to brown. Add the sliced jalapeños and continue sautéing 1–2 minutes. Add the diced tomatoes and the chopped dried peppers and cook 2–3 minutes until tomatoes soften but still hold shape. Push vegetables to one side of the pan or transfer to a bowl and keep warm.

Cook Protein

Increase heat to high, add remaining 1 tbsp vegetable oil to the hot skillet. Shake off excess marinade from the protein and add in a single layer (cook in batches if necessary to avoid crowding). Sear 2–3 minutes per side for steak strips (less for chicken as needed) until nicely browned and cooked through. Remove cooked protein to the bowl with vegetables.

Combine and Finish

Return vegetables to the pan with the cooked protein (or combine in a serving skillet). Add 1 tbsp butter if using and squeeze in 1–2 lime wedges. Toss everything together over medium heat for 1 minute so flavors meld and butter melts. Stir in 1/4 cup chopped fresh cilantro just before removing from heat.

Make Guacamole

Halve and pit the avocados and scoop flesh into a bowl. Mash with a fork until slightly chunky. Stir in 2 tbsp finely chopped white onion, 1 tbsp chopped cilantro, 1 tbsp lime juice, 1/2 tsp salt and 1/2 tsp minced jalapeño if using. Taste and adjust salt or lime as needed. Keep chilled until serving.

Warm Tortillas and Serve

Warm tortillas in a dry skillet over medium heat 15–20 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes. Arrange warm tortillas, place protein and vegetable mix on a hot serving plate. Serve with a bowl of guacamole, lime wedges, shredded cheese and sour cream on the side so diners assemble their own. Garnish fajitas with extra cilantro and a few sliced fresh jalapeños for mucho caliente.