Fajita Mexicana Recipe
A trio-fajita with sliced skirt steak, chicken breast, and chorizo topped with chimichurri. Served with a grilled jalapeno, Mexican rice, beans, tortillas, sour cream, pico de gallo, and guacamole.
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Ingredients
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Meat
Chimichurri Sauce
Sides
Method
Preparation of Chimichurri Sauce
- 1
Make the Chimichurri Sauce
In a food processor, combine the fresh parsley, garlic cloves, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Blend until smooth and well mixed. Set aside.
Cooking the Meats
- 2
- 3
Cook the Chicken Breast
Season the chicken breast with salt and pepper. In the same skillet or grill, cook the chicken for about 6-7 minutes on each side until fully cooked. Remove and let it rest.
- 4
Cook the Chorizo
In a separate skillet, crumble the chorizo and cook over medium heat for about 5-7 minutes until browned and cooked through. Drain any excess fat.
Preparing the Sides
- 5
- 6
Prepare the Mexican Rice
Cook the Mexican rice according to package instructions. Typically, this involves boiling water, adding rice, and simmering until tender.
- 7
Heat the Black Beans
In a small pot, heat the black beans over medium heat until warmed through, about 5-7 minutes.
- 8
Warm the Tortillas
Warm the tortillas in a dry skillet or microwave until soft and pliable.
Assembling the Fajitas
- 9
Slice the Meats
Once rested, slice the skirt steak and chicken breast into thin strips.
- 10
Serve
On a large platter, arrange the sliced meats, grilled jalapeno, Mexican rice, black beans, and the sides of sour cream, pico de gallo, and guacamole. Drizzle chimichurri sauce over the meats before serving. Enjoy your Fajita Mexicana!
