Fajita Recipe

Prepare and Marinate

Pat the chicken breasts and skirt steak dry with paper towels. Slice the chicken breast into 1/4- to 1/2-inch strips against the grain; slice the skirt steak across the grain into similar 1/4- to 1/2-inch strips. In a large bowl, whisk together 3 tbsp vegetable oil, lime juice, soy sauce, chili powder, cumin, paprika, minced garlic, 1 tsp kosher salt and 1 tsp black pepper. Add the sliced chicken and steak to the marinade, toss to coat evenly, cover and refrigerate for at least 20 minutes and up to 2 hours (longer will deepen flavor).

Cook Proteins

Heat a large heavy skillet or cast-iron pan over high heat until very hot (about 3–4 minutes). Add 1 tbsp oil and swirl. Remove proteins from marinade letting excess drip off. Working in batches to avoid overcrowding, add the steak strips and spread into a single layer. Sear without moving for 1–2 minutes to get good color, then toss and cook another 1–2 minutes until cooked through to desired doneness. Transfer to a plate and tent with foil. Repeat with the chicken strips, adding another 1 tbsp oil if needed, cooking 3–4 minutes until cooked through and no longer pink. Return both meats to the pan to warm together for 30 seconds, then remove to rest for 2 minutes before serving.

Slice Vegetables

While proteins marinate, peel and halve the onion, then slice into 1/4-inch half-moons. Core and seed the bell peppers, then slice into 1/4-inch strips so they match the protein size.

Sauté Peppers and Onions

After cooking the steak (or in a separate large skillet), heat 2 tbsp vegetable oil over medium-high heat. Add the sliced onions and peppers and a pinch of salt. Sauté, stirring frequently, until vegetables are softened and lightly charred at the edges, about 7–9 minutes. Lower heat to medium if they brown too quickly. Taste and adjust with salt and pepper. When nearly done, push vegetables to one side of the pan and add a couple tablespoons of the reserved cooked meat or a splash of lime juice to deglaze and boost flavor. Mix and keep warm with the meat until serving.

Cook White Rice

Rinse 1 cup rice under cold water until water runs clear. In a small saucepan, bring 2 cups water, 1 tbsp butter (or oil) and 1 tsp salt to a boil. Add rice, stir once, cover, reduce heat to low and simmer for 15 minutes without lifting the lid. Remove from heat and let stand, covered, for 5–10 minutes. Fluff with a fork before serving.

Prepare Pinto Beans

Meanwhile, warm the drained pinto beans in a small saucepan over medium heat with 1 tsp ground cumin, 1 tsp garlic powder and about 1 tbsp water or broth to loosen. Cook, stirring occasionally, until heated through, about 5 minutes. Mash slightly with the back of a spoon if you prefer a thicker texture. Adjust salt to taste.

Warm Tortillas

Heat a dry cast-iron skillet or griddle over medium-high heat. Lightly brush each corn tortilla with a little oil or butter (optional) and warm for about 20–30 seconds per side until pliable and slightly toasted. Keep wrapped in a clean kitchen towel to stay warm.

Assemble Sides and Garnishes

Place sour cream in a small bowl, set out pico de gallo, shredded cheese (if using), cilantro and lime wedges. Reheat any meat/veggie mixture briefly if needed so everything is hot at service.

To serve, spoon a portion of rice and pinto beans onto each plate. Arrange warm tortillas to the side. Top tortillas with sliced steak and chicken, sautéed peppers and onions, then add pico de gallo, a dollop of sour cream, shredded cheese and fresh cilantro. Squeeze lime over the filling as desired. Serve immediately so the tortillas stay warm and fillings are juicy.