Fajita Style Recipe

Marinate the meat

In a medium bowl combine olive oil, lime juice, minced garlic, chili powder, ground cumin, smoked paprika, salt and black pepper. Add the thinly sliced meat and toss to coat. Let marinate at room temperature for 15 minutes or refrigerate for up to 2 hours.

Cook the meat

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add 1 tsp oil if pan is dry. Add the marinated meat in a single layer (work in batches if needed). Cook chicken 4–6 minutes stirring occasionally until cooked through and slightly charred; cook skirt steak 2–4 minutes per side for medium, then rest 5 minutes and slice thinly against the grain if not already sliced. Transfer cooked meat to a plate and keep warm.

Sauté the peppers and onions

In the same hot skillet, add the remaining 1 tbs oil or butter. Add the thinly sliced red onion and bell peppers. Sear undisturbed for 1–2 minutes to get color, then stir and cook another 4–6 minutes until softened but still slightly crisp and edges are charred. Season with a pinch of salt and black pepper. If you like, squeeze 1/2 tbs lime juice over the vegetables at the end.

Combine meat and vegetables

Return the cooked meat to the pan with the peppers and onions. Toss together for 1–2 minutes to reheat and marry flavors. Taste and adjust seasoning.

Warm the flour tortillas in a dry skillet over low heat for 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Keep wrapped to stay soft.

Lay each warm tortilla flat. Spoon 1/4 of the meat and vegetable mixture down the center of each tortilla (about 3/4 to 1 cup per tortilla depending on size). Sprinkle about 1/4 cup shredded mozzarella over the filling. Add a dollop (about 2 tbs) of sour cream on top or serve sour cream on the side for guests to add.

Fold the sides of the tortilla over the filling and roll or fold as desired (fajita style). If you prefer the cheese melted into the tortilla, place assembled fajitas seam-side down in a hot skillet for 30–45 seconds per side until golden and cheese is melted.

Heat the refried beans in a small saucepan over medium heat until warmed through, stirring occasionally. If too thick, stir in 1–2 tbs water or broth to loosen.

Reheat Mexican rice according to package or recipe instructions (microwave or stovetop with a splash of water and covered until hot).

Plate each fajita with a serving of refried beans and Mexican rice. Garnish with chopped cilantro, a lime wedge, and pickled jalapeños if using. Serve immediately.